Hakka brewed tofu recipe

Hakka Stuffed Tofu: A Culinary Guide

Hakka stuffed tofu, a beloved Hakka dish, combines tender tofu with a savory filling, offering a harmonious blend of textures and flavors. Here’s a simple guide to making it:

Ingredients:

- Firm tofu (1 block, drained)

- Ground pork (or chicken, 200g)

- Shiitake mushrooms (2, soaked and diced)

- Shrimp (50g, finely chopped, optional)

- Soy sauce, sesame oil, salt, pepper, and cornstarch (for seasoning)

- Oil (for frying)

Steps:

1. Prepare the filling: Sauté mushrooms until fragrant. Mix with ground meat, shrimp, soy sauce, sesame oil, salt, pepper, and a teaspoon of cornstarch. Chill for 10 minutes.

2. Stuff the tofu: Cut tofu into 2cm cubes. Carefully slice a pocket in each cube and fill with the mixture.

3. Cook: Heat oil in a pan. Lightly fry stuffed tofu until golden on all sides. Alternatively, steam for 15 minutes for a healthier option.

4. Simmer: In a separate pot, mix broth, soy sauce, and a pinch of sugar. Add tofu, simmer for 10 minutes, and thicken with cornstarch slurry. Garnish with scallions.

Serve hot with rice for a comforting, authentic Hakka experience. The dish’s beauty lies in its simplicity, letting fresh ingredients shine.