Hakka stuffed tofu

  • Side
  • Makes 20 pieces
  • 35 minutes
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This delicious stuffed tofu recipe comes courtesy of the Hakka, a community in China responsible for a particularly fragrant, umami-heavy style of cuisine. Cubes of tofu are stuffed with minced pork and prawns, seasoned with soy sauce and steamed to perfection.

First published in 2020




Hakka stuffed tofu



Massage all the stuffing ingredients together well in a mixing bowl
To combine the stuffing well, scoop up the filling from the mixing bowl in a cupped hand and throw the mix back into the bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth finish when biting into the meat. Repeat this process 5–6 times to tenderise the mix and combine well
Slice the tofu into 4x4x2cm squares. Carefully scoop out a ‘crater’ in the middle of each square of tofu and lightly dust with cornflour (roughly a ¼ tsp of cornflour will be sufficient for each square)
Fill each tofu crater carefully with 1 heaped teaspoon of your stuffing mix. Any excess stuffing can be rolled into small meatballs and steamed alongside the tofu so there's nothing wasted
Set up a steamer over a pan of simmering water. Place the tofu squares on a heatproof plate or other surface that can fit into the steamer, then steam over a high heat for 10 minutes
Once the tofu is cooked, heat the vegetable oil in a wok over a high heat and bring to smoking point. Once smoking hot, scatter the finely sliced spring onion and a little coriander onto the tofu squares and pour the hot oil over the top
Season generously with light soy sauce and serve hot

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well.

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