Yields:
4 Servings
Difficulty: Difficult
Prep Time: 30 Mins
Cook Time:
15 Mins
Total Time:
45 Mins
Pan-Fried Stuffed Tofu is one of the three famous Hakka dishes and a traditional delicacy with a long-standing reputation. Legend has it that stuffed tofu originated from dumplings in northern China. When the Hakka people migrated from the Central Plains to the south, they could not enjoy dumplings during the Lunar New Year due to the shortage of wheat in Lingnan. As a result, they replaced the flour with tofu and stuffed meat into it, creating a delicious dish resembling meat-filled dumplings.
Ingredients
Adjust Servings
- Filling:
- Sauce:
- Slurry:
Instructions
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Combine the ground pork and filling ingredients and marinate for about 5 minutes. Mix well until the filling is fully combined.
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Combine the sauce ingredients in a small bowl and mix well. Set aside.
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Mix the cornstarch and water to make slurry.
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Cut the tofu into 1 1/2 inch squares about 1/2 inch thick. Gently press the tofu slices with a paper towel to remove excess moisture.
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Use a teaspoon to scoop out a square from the center of the tofu, about halfway through. Fill each hollowed-out block of tofu with the filling. Repeat with the remaining slices of tofu and filling.
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Heat a large non-stick pan over medium heat. Add enough vegetable oil to cover the bottom of the pan.
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Add the stuffed tofu pieces and fry for 2-3 minutes on each side, or until golden brown. Then transfer them to a plate.
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Remove all the oil in the pan except for 1 tablespoon, and sauté the chopped garlic for 30 seconds or until fragrant. Next, return the stuffed tofu to the pan, pour in the sauce and cook for 2-3 minutes. Add the slurry and cook for 1 minute or until the sauce thickens. Transfer the tofu to a serving plate and garnish it with chopped green onion. Serve hot with your favorite dipping sauce. Enjoy!
