Stuffed Tofu Recipe 

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Stuffed tofu is a traditional Hakka style of food. This is a family recipe.
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INGREDIENTS FOR THE STUFFED TOFU [Serves 2-3 people with some rice]
- 2 packs of tofu (600 grams)
- 5.5 ounces of ground pork
- 4 pieces of dried shitake mushroom (soaked with 1/2 cup+1/3 of water - 3 hours in advance. Save the soaking liquid.) [Amazon link: geni.us/XAbMOL]
- 3/8 tsp of salt
- 1 tsp of soy sauce [Amazon Link: geni.us/MGHf]
- 1/4 tsp of sugar
- White pepper to taste
- 1/4 cup of spring onion
- 2 tsp of Chinese cooking wine [Amazon Link: geni.us/3hdHAM]
INGREDIENTS TO SEASON THE MUSHROOM SOAKING LIQUID
- 1/2 + 1/3 cup of mushroom water
- 1/8 tsp of salt
- 1 tbsp of oyster sauce [Amazon Link: geni.us/P0u6]
- 1 tbsp of soy sauce
- Some white pepper to taste [Amazon Link: geni.us/93Id0E]
INGREDIENTS TO COOK THE TOFU
- 1/3 cup + 1 tbsp of the seasoned mushroom water
- 2.5 tbsp of oil to pan-fry the tofu
INGREDIENTS FOR THE GRAVY
- 1 tsp of oil
- 2 cloves of garlic, grated
- Few pieces of hot chilies, chopped
1.5 tsp of the white part of spring onion (reserve the green part for garnish)
- 1/2 cup + 1 tbsp of the seasoned mushroom water
- Cornstarch water (1.5 tsp of cornstarch + 2 tsp of water)
INSTRUCTION
- Soak the shitake mushrooms with 1/2 cup +1/3 of a cup of water 4 hours in advance. Slice and dice the mushroom. Save the soaking liquid for later.
- In a big mixing bowl, add in 5.5 ounces of ground pork, 3/8 tsp of salt, 1/4 tsp of sugar, 1 tsp of soy sauce, 2 tsp of Chinese cooking wine, the mushroom and 1/4 cup of spring onion. Mix the filling until well combined. Stir it within one direction for 3-5 minutes. Throw and beat the filling to develop the texture.
- Cut the tofu into cubes. Then use a dining knife to make tofu containers. Stuff the tofu with the pork filling.
- Make a sauce: add 1/8 tsp of salt, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, and some white pepper to taste. You can also use black pepper. Mix it well. Once you can not find any oyster sauce lumps, take out 1/3 cup + 1 tbsp of the sauce to another bowl. That is for cooking the tofu. There should be 1/2 cup + 1 tbsp of the liquid left which is for making the gravy. Don’t mess it up because the amount is different.
- Add some oil to your frying pan. Don’t need to wait for it to get hot. Just directly place in the tofu - filling side down. Tofu is basically protein and water cubes, If you put it in while the oil is hot, you will get hurt by the splashing. Just let it fry on one side until the filling is golden brown. It will take about 4 minutes on medium heat. Then you can flip them over let it fry the other side. You can brown one side or all the surface. I did 3 sides. One thing I will like to mention. When your hand is above the frying pan and busy flipping the tofu, you can turn off the heat for a second to avoid oil splashing. Because tofu produces liquid while frying, that causes lots of splashing and it hurts.
- Flip the tofu back to filling side up. I know, it looks like lots of chopstick work. Well, now it is time to practices. Pour in the seasoned mushroom liquid that we prepared for cooking the tofu. Cover it. Keep the flame on medium and wait until all the liquid is gone. If your lid is completely sealed, you need to leave a small gap so the steam can escape. Turn off the heat and take out the tofu. Set that aside and we are going to make the gravy.
- In a sauce pot, add some oil, along with some grated garlic and some diced white parts of spring onion. I reserved the green part as garnish. I also like to add some hot chilies. This is optional. If you don’t eat spicy food, you don’t need to add it. Stir until fragrant. Pour in the liquid we made before. Bring it to a boil. Then add in some cornstarch water to thicken it (1.5 tsp of cornstarch + 2 tsp of water) and your gravy is done. Pour it over the tofu. Sprinkle some spring onion for garnish and serve.

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