Entree: China – Fujian – 客家酿豆腐 ➤ Kèjiā Niàng Dòufu (Hakka-style firm tofu squares filled with seasoned minced pork and braised in savory sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 8 firm tofu squares, approx. 14 oz (400 g) total
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch (for filling)
- 2 scallions, finely chopped (about 20 g)
- 1 tbsp (6 g) fresh ginger, minced
- 1 clove garlic, minced (3 g)
- 2 dried shiitake mushrooms, rehydrated and finely chopped, approx. 0.5 oz (15 g)
- 1 tbsp (8 g) dried shrimp, rehydrated and chopped (optional)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 cup (240 ml) chicken or light vegetable stock
- 1 tbsp (15 ml) light soy sauce for braising
- 1 tsp (5 g) sugar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry) to thicken
- Fresh cilantro or scallion greens for garnish (optional)
- Salt and white pepper to taste

Instructions

1. If tofu blocks are whole, cut into 8 squares about 1 inch (2.5 cm) thick. If preferred, scoop a shallow cavity from the top center of each square to hold more filling.
2. In a bowl combine ground pork, 2 tbsp light soy sauce, oyster sauce, Shaoxing wine, sesame oil, 1 tbsp cornstarch, chopped shiitake, chopped dried shrimp if using, scallions, ginger, garlic, a pinch of white pepper, and a small pinch of salt. Mix until tacky and well combined.
3. Pat the tofu squares dry with paper towels. Spoon or press the pork mixture onto and into each tofu piece, forming compact mounds.
4. Heat 1 tbsp (15 ml) vegetable oil in a wide, heavy skillet or shallow pan over medium heat. Add the stuffed tofu, seam side down if stuffed, and sear 1–2 minutes until the filling sets and browns slightly. Carefully turn and brown other sides for 1–2 minutes. Remove and set aside.
5. In the same pan add remaining 1 tbsp (15 ml) oil; stir in the chicken stock, 1 tbsp light soy sauce, and 1 tsp sugar, scraping up any browned bits.
6. Return the stuffed tofu to the pan in a single layer. Cover and simmer gently 8–10 minutes to cook the pork through and allow flavors to meld.
7. Uncover and add the cornstarch slurry, stirring gently to thicken the braising liquid into a glossy sauce. Cook 1–2 more minutes until sauce coats the back of a spoon.
8. Taste and adjust seasoning with salt or a dash more soy if needed. Transfer to a serving plate and garnish with cilantro or scallion greens. Serve hot with steamed rice.