Hakka stuffed tofu

by Jeremy Pang
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Makes 20 pieces
35 minutes

Ingredients

Hakka stuffed tofu

  • 500g of firm tofu
  • 4 tbsp of cornflour
  • 2 tbsp of vegetable oil
  • 1 spring onion, finely sliced, to garnish
  • coriander, to garnish
  • 3 tbsp of light soy sauce, to garnish

Stuffing

  • 1 knob of ginger, 1/2cm in length, finely chopped
  • 1/2 spring onion, finely chopped
  • 1 handful of coriander, finely chopped
  • 100g of pork mince
  • 100g of prawns, raw and minced up into a paste with a cleaver
  • 1 tbsp of light soy sauce
  • 1/2 tbsp of Shaoxing wine
  • 1/4 tsp sugar
  • 1 pinch of ground white pepper
  • 1 tbsp of cornflour

Method

1
Massage all the stuffing ingredients together well in a mixing bowl
2
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
3
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)
4
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
5
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
6
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
7
Season generously with light soy sauce and serve hot