Name: Hakka stuffed tofu
Total time: 35 min
Ingredients: 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 Lee Kum Kee Premium Light Soy Sauce, to garnish; 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 Lee Kum Kee Premium Light Soy Sauce; 1/2 tbsp of Shaoxing wine; 1/4 tsp sugar; 1 pinch of ground white pepper; 1 tbsp of cornflour

Hakka stuffed tofu

by Jeremy Pang

Ingredients

Speciality Ingredients

500g of firm tofu
1/2 tbsp of Shaoxing wine

Store Cupboard

4 tbsp of cornflour
1/4 tsp sugar
1 pinch of ground white pepper
1 tbsp of cornflour

Oils & Vinegars

2 tbsp of vegetable oil

Fruit & Vegetables

1 spring onion, finely sliced, to garnish
1/2 spring onion, finely chopped

Salad & Fresh Herbs

coriander, to garnish
1 handful of coriander, finely chopped

Cooking Sauces

3 tbsp of Lee Kum Kee Premium Light Soy Sauce, to garnish
1 tbsp of Lee Kum Kee Premium Light Soy Sauce

Spices & Dried Herbs

1 knob of ginger, 1/2cm in length, finely chopped

Fresh Meat

100g of pork mince

Fish & Shellfish

100g of prawns, raw and minced up into a paste with a cleaver