Hakka stuffed tofu

Method

1. 1 Mix the fish fillets with softened dried shrimp, ginger, cornstarch, and pepper for 6 minutes to form a chewy fish cake.
2. 2 Cut the tofu into triangular blocks, then hollow out a hole in the cut surface, using a small spoon to avoid cracking the tofu block.
3. 3 Stuff the fish paste into the hole and flatten it; this version uses fish paste instead of pork, so the filling is lighter and sweeter.
4. 4 Pan-fry the stuffed side down for 4 minutes to ensure the mixture adheres firmly to the tofu.
5. 5 Pour in the chicken broth with oyster sauce, then simmer covered for 12 minutes. Sprinkle with chopped scallions when the sauce has thickened slightly.

With an appliance

• Air fryer 50 min

  Replace step 4: spray oil onto the stuffed tofu and fry the patties side up at 200 degrees for 8 minutes, turning the tray at the 4th minute; step 5 continues to simmer in the pan for 12 minutes until the patties are cooked through.