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