Hakka Stuffed Tofu (客家酿豆腐)

Instructions

1. 1Press tofu blocks 15 minutes; with a small spoon, hollow a well into the top of each, leaving a 5 mm wall.

   挖豆腐

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 凹坑整齐、壁不破底不漏。A neat cavity with intact walls; no cracks through the base.

   You know it's right when: 提起仍成一整块。Block still holds together when lifted.

2. 2Mix pork with shiitake, half the scallion, 5 g cornstarch, half the soy sauce and white pepper; stir in one direction 2 minutes until sticky.

   打馅

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 馅料发亮、能团成球。Filling turns glossy and holds together in a ball.

   You know it's right when: 筷子挑起不散落。It clings to the chopsticks when lifted.

3. 3Dust each cavity with cornstarch, then pack in the filling, mounding it slightly.

   酿馅

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 馅微鼓、边缘无缝。Filling sits proud with no gap at the rim.

   You know it's right when: 轻按手感紧实。Filling feels firmly packed when pressed.

4. 4Fry stuffed-side down over medium heat 4 minutes until the meat is golden; turn carefully.

   煎酿面

   🔍 Look for Medium heat 4 分钟 · 4 minutes

   Visual: 肉面结金壳、豆腐底浅金。Meat surface browns into a crust; tofu base is pale gold.

   You know it's right when: 肉香出、块能滑动。Meat smells roasted; block slides freely.

5. 5Add 200 ml water, remaining soy sauce, oyster sauce and wine; cover and simmer 12 minutes.

   焖煮

   🔍 Look for Medium-low 12 分钟 · 12 minutes

   Visual: 汤汁收半、转琥珀亮色。Sauce reduces by half and turns glossy amber.

   You know it's right when: 竹签插入馅心无血水。A skewer into the filling comes out clean.

6. 6Thicken with the remaining cornstarch slurry; scatter the rest of the scallion and serve.

   勾芡

   🔍 Look for Medium heat 1 分钟 · 1 minute

   Visual: 芡汁能挂住勺背。Gravy coats the back of a spoon.

   You know it's right when: 气泡变稠变慢。Bubbles turn thick and slow.