Dongjiang Stuffed Tofu
A classic Cantonese dish of tofu cubes stuffed with a filling of pork, fish, and dried shrimp, pan-fried until golden, then braised and finished with a thickened sauce.
Ingredients
Skinless pork loin (minced to soybean-sized grains)
325 g
Light secondary broth
750 g
Soaked dried shrimp (finely chopped)
50 g
Peanut oil (about 75 g actually used)
500 g
Flounder powder (part for filling, part for garnish)
10 g
Scallions (part for filling, part for garnish)
15 g
Tofu (cut into 5 cm long, 4 cm wide, 2.5 cm high blocks, hollowed)
600 g
MSG
7.5 g
Fine salt
12.5 g
Dark soy sauce
15 g
White pepper powder
0.5 g
Wet cornstarch slurry
10 g
Dry cornstarch
20 g
Water
50 g
Instructions
1
Prepare the ingredients
Cut the tofu into 5 cm long, 4 cm wide, 2.5 cm high blocks (about 30 pieces in total). Mince the pork and fish separately into soybean-sized grains, and finely chop the dried shrimp.
2
Make the filling
Place the pork and fish in a bowl. Add 10 g fine salt and 0.5 g MSG, then stir and beat until the mixture becomes sticky. Add the dried shrimp, water, dry cornstarch, 10 g scallions, and 5 g flounder powder, and beat for about 2 minutes to form a smooth meat filling.
3
Stuff the tofu
Hollow a 2.5 cm long, 1.5 cm wide cavity in the center of each tofu block, then stuff about 20 g of the meat filling into each piece.
4
Pan-fry and braise
Heat a wok over medium heat, add 25 g of the peanut oil, and place the stuffed tofu pieces in one by one. While pan-frying, add another 25 g of oil twice (about 25 g each time) and fry until both sides are golden. Remove the tofu and transfer to a clay pot, then add the light secondary broth, the remaining fine salt, and the remaining MSG. Cover and braise over medium heat for 2 minutes until cooked through. Add dark soy sauce for color, thicken with the wet cornstarch slurry, drizzle 25 g of hot oil over the top, and slide onto a serving plate. Garnish with the remaining scallions, flounder powder, and white pepper powder. Serve immediately.
