👨‍🍳 Instructions

1. 1

   Prepare the tofu: Cut the tofu into 4x4x3 cm blocks. Gently cut a rectangle out of the top of each tofu block to create a pocket, being careful not to cut all the way through. Scoop out some of the tofu to form a pocket. (You can use the scooped-out tofu in other dishes).

   💡 Tip: If the tofu is too soft, chilling it slightly or sprinkling it with cool water can help make it easier to cut and hollow out.
2. 2

   Prepare the filling: In a bowl, combine the hand-minced pork, diced shiitake mushrooms, diced water chestnuts, grated ginger, minced garlic, chopped scallions, light soy sauce, oyster sauce, Shaoxing wine, sugar, salt, sesame oil, and 1 tbsp of cornstarch. Mix well until it forms a sticky paste. You can use your hands to mix and tenderize the mixture by repeatedly throwing it back into the bowl.

   💡 Tip: Ensure the pork is well-mixed and sticky to help it hold its shape when stuffed into the tofu.
3. 3

   Stuff the tofu: Carefully stuff each tofu pocket with the pork mixture, pressing it in firmly. Don't overstuff, but ensure the pockets are well-filled.

   💡 Tip: Any excess filling can be rolled into small meatballs and cooked alongside the tofu.
4. 4

   Pan-fry the tofu: Heat 4 tbsp of vegetable oil in a flat-bottomed wok or pan over medium heat until about 1/3 of the way up the tofu. Carefully place the stuffed tofu pieces, filling-side down, into the hot oil. Fry for 2-3 minutes until golden brown. Flip and fry the other sides for another 2-3 minutes.

   💡 Tip: Frying the tofu creates a nice crust and helps seal the filling.
5. 5

   Prepare the sauce: In a small bowl, whisk together the remaining 0.5 tbsp cornstarch with 1 tbsp of the mushroom/shrimp soaking liquid (if any) or water. Then, add 1 cup of chicken stock (or water), 1/2 tbsp light soy sauce, and a pinch of sugar. Mix well.

   💡 Tip: This slurry will thicken the sauce.
6. 6

   Braise the tofu: Arrange the pan-fried tofu in the same pan (or a clean one). Pour the prepared sauce mixture over the tofu. Bring the sauce to a gentle simmer over low heat, cover the pan, and cook for 3 minutes.

   💡 Tip: Covering helps to steam the tofu and infuse it with the sauce flavors.
7. 7

   Thicken the sauce: Remove the lid. If the sauce is not thick enough, you can add a little more cornstarch slurry. Cook for another 1-2 minutes, stirring gently, until the sauce has thickened and coats the tofu.

   💡 Tip: Watch the sauce carefully to prevent it from becoming too thick or burning.
8. 8

   Serve: Plate the Hakka stuffed tofu and spoon the thickened sauce over the top. Garnish with chopped scallions and serve hot with steamed rice.

   💡 Tip: This dish pairs wonderfully with a simple green vegetable side dish.