Hakka stuffed tofu

  • Side
  • easy
  • Makes 20 pieces
  • 35 minutes


First published in 2020
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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
First published in 2020
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