Photograph of the finished Hakka stuffed tofu

China · Đậu phụ nhồi chả cá Khách Gia

Hakka 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 kg
  • Photograph of Fish fillet Fish fillet 480 g
  • Photograph of Dried shrimp Dried shrimp 40 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Cornstarch Cornstarch 40 g
  • Photograph of Oyster sauce Oyster sauce 72 ml
  • Photograph of Ginger Ginger 32 g
  • Photograph of Chicken broth Chicken broth 600 ml
  • Photograph of Oil Oil 120 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking