Braised Stuffed Tofu
A classic Hakka dish: tofu stuffed with minced fish and shrimp paste, pan-fried and braised, served over a bed of seasonal vegetables.
Ingredients
Tofu (cut into 10 domino-shaped pieces)
700 g
Lean pork (150g cut into shreds, 150g minced)
300 g
Bream fish meat (minced, for making fish paste)
125 g
Dried shrimp (minced)
25 g
Chopped scallions
to taste
Oil
to taste
Flavor powder (MSG)
to taste
Fine salt (for whipping fish paste)
to taste
Seasonal vegetables
to taste
Chicken broth
to taste
Water chestnut starch (wet starch for thickening)
to taste
Shredded scallions
to taste
Soy sauce (for seasoning)
to taste
Sesame oil (not listed in ingredients but appears in steps)
to taste
Instructions
1
Prep Ingredients
Cut the tofu into 10 domino-shaped pieces. Cut 150g of pork into shreds, and mince the remaining 150g of pork along with the dried shrimp and fish meat separately.
2
Prepare Filling and Stuff
Combine the minced fish meat with water and salt, and whip it into a smooth fish paste. Add the minced pork, minced dried shrimp, and chopped scallions to the fish paste, mix well, divide into 10 portions, and stuff each portion into a tofu block.
3
Pan-Fry and Braise
Heat oil in a wok, pan-fry the stuffed tofu until golden brown on both sides. Add the pork shreds, shredded scallions, and tofu, pour in chicken broth, and simmer over low heat until cooked through. Season with soy sauce and flavor powder, thicken with wet water chestnut starch, and drizzle with sesame oil.
4
Plate and Serve
Stir-fry the seasonal vegetables until just cooked and arrange them on a serving plate as a base. Place the braised stuffed tofu on top of the vegetables to finish.
