Guangdong

Hakka stuffed tofu

Name: Hakka stuffed tofu
Total time: 40 min
Yield: 3 servings
Cuisine: Hakka Chinese
Ingredients: 1 block firm tofu firm tofu; 150 g minced pork (pork mince, ground pork); 100 g white fish finely minced fish; 3 soaked, water saved dried shiitake mushrooms; 2 stalks chopped spring onion (green onion, scallion); 1 tbsp divided cornflour (cornstarch); 1 tbsp soy sauce; 1 tbsp oyster sauce; a pinch white pepper; a pinch salt; 2 tbsp cooking oil (vegetable oil); Water, mushroom soaking water; a few drops sesame oil

Tofu pockets packed with a savoury filling and braised in a glossy sauce. Clever and cosy.

40 minTime

37 gProtein each

mildSpice

Dumplings without wheat2 chapters · 1 min read

Make it your way

Grandma's wayTofu stuffed with pork and fish paste, fried and braised.

The original

491kcalsame

37 gproteinsame

4 gfibresame

40minutessame

Yong tau foo, Hakka home style.

Per serving, worked out from the ingredient table.

Ingredients

Firm tofu1 block firm tofu

Minced pork (pork mince, ground pork)150 g

Fish100 g white fish, finely minced

Dried shiitake mushrooms3, soaked, water saved

Spring onion (green onion, scallion)2 stalks, chopped

Cornflour (cornstarch)1 tbsp, divided

Soy sauce1 tbsp

Oyster sauce1 tbsp

White peppera pinch

Salta pinch

Cooking oil (vegetable oil)2 tbsp

Watermushroom soaking water

Sesame oila few drops

Method

5 steps

1Chop the soaked mushrooms finely. Mix with pork, fish, half the spring onion, half the cornflour, salt and pepper until sticky.
2Cut the tofu into 8 squares or triangles. Scoop a small hollow in each and press in the filling.
3Pan fry stuffed side down in the oil until golden, then turn and brown the other sides.
4Add mushroom water, soy and oyster sauce. Cover and braise 6 minutes.
5Thicken with the rest of the cornflour in a little water. Finish with sesame oil and spring onion.

Serve it like this

Arrange the golden pieces on a plate with the glossy sauce poured over and spring onion scattered. Serve with rice and a simple green vegetable.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Guangdong

Hakka stuffed tofu

Tofu pockets packed with a savoury filling and braised in a glossy sauce. Clever and cosy.

40 minTime

37 gProtein each

mildSpice

Dumplings without wheat2 chapters · 1 min read

Make it your way

Grandma's wayTofu stuffed with pork and fish paste, fried and braised.

The original

491kcalsame

37 gproteinsame

4 gfibresame

40minutessame

Yong tau foo, Hakka home style.

Per serving, worked out from the ingredient table.

Ingredients

Firm tofu1 block firm tofu

Minced pork (pork mince, ground pork)150 g

Fish100 g white fish, finely minced

Dried shiitake mushrooms3, soaked, water saved

Spring onion (green onion, scallion)2 stalks, chopped

Cornflour (cornstarch)1 tbsp, divided

Soy sauce1 tbsp

Oyster sauce1 tbsp

White peppera pinch

Salta pinch

Cooking oil (vegetable oil)2 tbsp

Watermushroom soaking water

Sesame oila few drops

Method

5 steps

1Chop the soaked mushrooms finely. Mix with pork, fish, half the spring onion, half the cornflour, salt and pepper until sticky.
2Cut the tofu into 8 squares or triangles. Scoop a small hollow in each and press in the filling.
3Pan fry stuffed side down in the oil until golden, then turn and brown the other sides.
4Add mushroom water, soy and oyster sauce. Cover and braise 6 minutes.
5Thicken with the rest of the cornflour in a little water. Finish with sesame oil and spring onion.

Serve it like this

Arrange the golden pieces on a plate with the glossy sauce poured over and spring onion scattered. Serve with rice and a simple green vegetable.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hakka stuffed tofu

Make it your way

Ingredients

Method

Hakka stuffed tofu

Make it your way

Ingredients

Method

Make it a meal