Hakka Stuffed Tofu, known as “Niàng Dòufu” in Chinese, is a signature dish of the Hakka cuisine. It’s a delicious and savory recipe that combines tender tofu with a flavorful meat filling, resulting in a delightful mix of textures and tastes. Here’s a step-by-step guide to making this classic dish in your own kitchen.
Ingredients:
– 1 block firm tofu
– 200g ground pork or beef
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– A pinch of sugar
– Chopped spring onions for garnish
– Cornstarch and water mixture for thickening (optional)
– Vegetable oil for frying
Instructions:
1. **Preparation of Filling**:
– In a mixing bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, salt, pepper, and a pinch of sugar. Mix well and let it marinate for at least 15 minutes to allow the flavors to meld together.
2. **Preparing the Tofu**:
– Cut the firm tofu into rectangular blocks about 1-inch thick.
– Carefully make a hole in the center of each tofu block without breaking the sides, creating a pocket for the filling.
3. **Stuffing the Tofu**:
– Gently fill each tofu pocket with the prepared meat mixture, ensuring not to overfill.
4. **Cooking the Stuffed Tofu**:
– Heat a layer of vegetable oil in a pan over medium heat. Once hot, gently place the stuffed tofu pieces in the pan and fry until the bottom side turns golden brown.
– Flip the tofu carefully and cook the other side until it too is nicely browned.
5. **Simmering and Thickening Sauce (Optional)**:
– If desired, you can prepare a simple sauce by combining some soy sauce, oyster sauce, and water, along with a cornstarch slurry (cornstarch mixed with water) to thicken it.
– Pour the sauce over the fried stuffed tofu and bring to a simmer. Let it cook covered for about 10-15 minutes on low heat, allowing the tofu to absorb the flavors from the sauce and the filling to cook through thoroughly.
6. **Finishing Touches and Serving**:
– Once cooked, remove the stuffed tofu from the pan and transfer to a serving plate. Garnish with chopped spring onions.
– Serve hot alongside steamed rice and enjoy the perfect balance of soft, creamy tofu and savory meat filling.
This traditional Hakka Stuffed Tofu recipe can be customized to suit your preferences, such as using different types of meat or adding vegetables to the stuffing. It’s a hearty, comforting meal that encapsulates the essence of Hakka culinary culture.