Photograph of the finished Hakka yong tau foo (stuffed tofu)

China · Đậu phụ nhồi thịt Khách Gia

Hakka yong tau foo (stuffed tofu)

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 1.3 lb
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Vietnamese pork paste Vietnamese pork paste 4.2 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 0.7 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Oyster sauce Oyster sauce 2 ⅛ tbsp
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mince the pork with softened shiitake mushrooms, mix with minced pork paste, scallions, ginger, soy sauce, and pepper, then knead for 5 minutes until the filling is firm and elastic.
  2. 2 Cut the tofu into square blocks, and use a small spoon to hollow out the center of each piece.
  3. 3 Rub some tapioca starch into the hollow, then stuff it with the meat filling until it's full and smooth the surface.
  4. 4 Pan-fry the filled side down for 4 minutes until golden brown, then flip to cook the other side.
  5. 5 Pour the broth mixed with oyster sauce into the pan, cover and simmer over low heat for 15 minutes, then sprinkle with chopped scallions and serve hot.

With an appliance

  • Air fryer 50 min

    Replace step 4: spray oil onto the stuffed beans and fry the filling side up at 200 degrees for 8 minutes, turning the tray at the 4th minute; step 5 continues to simmer in the pan for 15 minutes until the filling is cooked through.

Start cooking