Hakka stuffed tofu

Hakka stuffed tofu is a famous Hakka dish, and this dish must be available at any banquet. "Brew" is a Hakka verb that means "implanting stuffing", and "brewed tofu" means "tofu with meat filling".
Male cilantro is Hakka, so this dish often appears on our table. However, it was always done by the elderly at home before, and they were quite disdainful of my practice of digging out space and filling it with meat filling. Now that I do it myself, I still can't learn their method of stuffing meat directly. I continue to dig holes and bury the meat, haha.

Recipe Recommendations

water tofu 1 block
pork 200 grams
mushrooms 4 flowers
millet pepper of 2
onion 2 pieces
cooking oil appropriate amount
salt appropriate amount
soy sauce appropriate amount
cornflour appropriate amount
pepper appropriate amount
broth appropriate amount

salty and fresh
fried
half an hour
ordinary

Steps for Hakka stuffed tofu

Soak dried mushrooms in warm water.

Chop the pork with mushrooms and scallion white into a puree.

Add soy sauce, salt, pepper, corn flour, and cooking oil to the chopped pork and stir it into a gel.

Soak tofu in salt water and cut into slices.

Fill the meat filling into the tofu, not filling too much and the tofu will burst.

Heat the oil in a pan, fry the meatless side until slightly yellow, and then turn the side with the meat filling.

Add the broth to another pot and bring to a boil, season with salt and soy sauce, pour the tofu into the pot and bring to a boil over high heat, then turn to low heat and simmer until it tastes well.