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    Home » Recipes » Mains

    Hakka Stuffed Tofu

    Last Modified: January 31, 2023 - Published by: christieathome

    Jump to Recipe Print Recipe

    Hakka Stuffed Tofu. Fried tofu blocks stuffed with ground pork and shitake mushroom with an oyster sauce glaze. A delicious tofu recipe that pairs nicely with steamed rice and vegetables.

    I love tofu but when it's stuffed with small meatballs with shiitake mushrooms and a delicious sauce, it is next level goodness! My mother used to make Hakka fried tofu puff for me when we were kids - a family favourite!

    This traditional dish is commonly eaten within the Hakka communities. You may find this dish served at select Chinese restaurants.

    Easy Hakka Stuffed Tofu

    This Southern China recipe is very easy to make at home. I also share detailed pictures on how to make Hakka style stuffed tofu below.

    Ingredients

    You'll need the main ingredients for this main dish. Please scroll down to the full recipe card below for measurements:

    • extra firm tofu: this is recommended due to its firm texture especially since we are carving the middle of each square of tofu for the stuffing ingredients. Firm tofu may work but you will need to be very delicate when creating your tofu crater. If you use medium firm tofu, the blocks of tofu will easily crumble so please also avoid using soft tofu
    • water
    • flavorless cooking oil: like avocado oil, peanut oil, sunflower oil, grapeseed oil, vegetable oil or canola oil. Please avoid using olive oil or coconut oil as they are too overpowering.

    Filling:

    • pork mince or ground pork for our pork filling. If you prefer another protein for the meat filling, try ground chicken, ground beef, or fish paste.
    • garlic
    • sesame oil
    • cornstarch
    • regular soy sauce: not dark soy sauce or light soy sauce. Or substitute with fish sauce.
    • sugar
    • dry sherry wine or Shaoxing wine
    • Fresh shitake mushrooms or dried mushrooms: you may also substitute with a mix of mushrooms of your choice like button and cremini mushrooms.
    • ginger powder
    • green onions

    Oyster sauce glaze:

    • cornstarch
    • regular soy sauce: not dark soy sauce or light soy sauce. Or substitute with fish sauce.
    • water: cold or hot water

    How to make Hakka Stuffed Tofu

    In a mixing bowl, combine filling ingredients as listed above. Mix meat mixture in one direction until it becomes a smooth texture.

    Slice block of tofu horizontally into four layers. Then cut those layers into thirds to create 12 equal sized tofu squares.

    Place tofu in cupped hand. Using ½ tablespoon measuring spoon in your other hand, scoop a small divot into the center. Repeat this step for all cubes of tofu.

    Then stuff the tofu pieces with 1 tablespoon of meat mixture. It's okay if it spills out of the divot on the surface. Tip: if you have leftover filling and leftover tofu, combine together to make mini meatballs or rounds to cook for later.

    In a non-stick frying pan on medium heat, add cooking oil. Once the oil is hot, lay your stuffed tofu flat side down in a single layer so the pork mixture is facing up. Do not over crowd pan, you may need to cook in batches.

    Pour ½ cup water into the pan, cover and cook for 10 minutes.

    Remove the cover and at this point the water should have evaporated. Flip the tofu over to sear the ground pork side until golden brown, about 2-3 minutes. Remove and transfer to serving plate. Repeat for remaining batches.

    Sauce:

    In a small pot, whisk together cornstarch, water and oyster sauce. Stir and bring to a boil until it becomes a thick gravy-like sauce. Then remove off heat.

    Serve sauce with stuffed tofu. Enjoy!

    Other tofu recipes you may like!

    • Silken Tofu with Onion And Garlic
    • Asian Breaded Tofu Nuggets
    • Sweet And Sticky Tofu
    • Tofu Katsu
    • Chinese Salt & Pepper Tofu

    Hakka Stuffed Tofu

    christieathome
    Hakka Stuffed Tofu. Fried tofu blocks stuffed with ground pork and shitake mushroom with an oyster sauce glaze.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course dinner, lunch, Side Dish
    Cuisine asian, Chinese
    Servings 36 pieces
    Calories per serving 58 kcal

    Ingredients
      

    • 1020 grams extra firm tofu (avoid using firm, medium firm or soft tofu)
    • ½ cup water to steam each batch
    • 2 tablespoon avocado oil or any flavorless oil

    Stuffing:

    • 432 grams minced pork or ground chicken
    • 2 teaspoon garlic minced
    • 1 teaspoon sesame oil
    • 1 teaspoon white granulated sugar
    • 1 teaspoon cornstarch or tapioca starch/potato starch
    • 2 teaspoon regular soy sauce not dark soy sauce or light soy sauce
    • 1 teaspoon dry sherry or Shaoxing wine
    • 4 shiitake mushrooms finely chopped with stems removed
    • ½ teaspoon ginger powder
    • 1 green onion finely chopped

    Oyster sauce glaze:

    • 1 tablespoon cornstarch or tapioca starch/potato starch
    • 2 tablespoon regular soy sauce not dark soy sauce or light soy sauce
    • 1 cup water

    Instructions
     

    • In a mixing bowl, combine filling ingredients as listed above. Mix meat mixture in one direction until it becomes a smooth texture.
    • Slice block of tofu horizontally into four layers. Then cut those layers into thirds to create 12 equal sized tofu squares.
    • Place tofu in cupped hand. Using ½ tablespoon measuring spoon in your other hand, scoop a small divot into the center. Repeat this step for all cubes of tofu.
    • Then stuff the tofu pieces with 1 tablespoon of meat mixture. It's okay if some of the filling overflows out of the divot on the surface. Tip: if you have leftover filling and leftover tofu, mix together to make mini meatballs or patties to fry for later.
    • In a non-stick frying pan on medium heat, add cooking oil. Once the oil is hot, lay your stuffed tofu flat side down in a single layer so the pork mixture is facing up. Do not over crowd pan, you may need to cook in batches.
    • Pour ½ cup water into the pan, cover and cook for 10 minutes.
    • Remove the cover and at this point the water should have evaporated. Flip the tofu over to sear the ground pork side until golden brown, about 2-3 minutes. Remove and transfer to serving plate. Repeat for remaining batches.
    • Sauce:
    • In a small pot, whisk together cornstarch, water and oyster sauce. Stir and bring to a boil until it becomes a thick gravy-like sauce. Then remove off heat. Serve sauce with stuffed tofu. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Santoku Knife
    Cutting Board
    Wok
    Small wire rack
    Nutrition
    Calories: 58kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 88mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.5mg
    Course dinner, lunch, Side Dish
    Cuisine asian, Chinese
    Keyword hakka fried tofu, hakka stuffed tofu, hakka tofu dish, hakka tofu recipe

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      Recipe Rating




    1. Rosemary

      December 23, 2020 at 7:17 pm

      5 stars
      Ooo those oyster mushrooms sound amazing in this!! I want this on my Christmas appetizer spread!

      Reply
    2. Heidi | The Frugal Girls

      January 04, 2021 at 3:55 pm

      5 stars
      That glaze on top is such a perfect way to finished these little bite sized goodies!

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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