Dongjiang Stuffed Tofu

Name: Dongjiang Stuffed Tofu
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 5 firm tofu; 4 liang lean pork (minced); 4 liang fish meat (minced); 1/2 tbsp dried shrimp (soaked and finely chopped); 1/2 liang salted fish (finely chopped); 6 liang Chinese cabbage (trimmed, washed, and drained); 2 scallions (chopped); 1 slice ginger (sliced for blooming); 1/8 tsp salt (for seasoning); 1 tsp cornstarch (for seasoning and thickening); a pinch sesame oil; a pinch ground white pepper; 1 tbsp water; 1/4 tsp salt for the thickening slurry; 1/2 tsp cornstarch for the thickening slurry; 1 tbsp water for the thickening slurry; to taste stock (not listed among the ingredients but referenced in the steps)

A classic Hakka dish: lean pork and fish maw are stuffed into pan-fried tofu, then simmered with Chinese cabbage in broth and served piping hot in the original pot.

1h 0m

Easy

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Ingredients

firm tofu 5

lean pork (minced) 4 liang

fish meat (minced) 4 liang

dried shrimp (soaked and finely chopped) 1/2 tbsp

salted fish (finely chopped) 1/2 liang

Chinese cabbage (trimmed, washed, and drained) 6 liang

scallions (chopped) 2

ginger (sliced for blooming) 1 slice

salt (for seasoning) 1/8 tsp

cornstarch (for seasoning and thickening) 1 tsp

sesame oil a pinch

ground white pepper a pinch

water 1 tbsp

salt for the thickening slurry 1/4 tsp

cornstarch for the thickening slurry 1/2 tsp

water for the thickening slurry 1 tbsp

stock (not listed among the ingredients but referenced in the steps) to taste

Instructions

Preparing the filling

Finely mince the lean pork and fish separately. Soak the dried shrimp until soft, then finely chop them; finely chop the salted fish and scallions. Place all the ingredients in a large bowl, add the seasonings, and mix until tacky. Set aside.

Blanching the cabbage

Trim and wash the Chinese cabbage, then drain it thoroughly. Blanch it in boiling water with oil and salt, then transfer it to a plate.

Stuffing and pan-frying

Rinse the tofu and drain it well. Cut each block into four pieces. Use a spoon to scoop out a small amount of tofu from each piece, dust with a little cornstarch, and fill with the fish mixture. Place in an oiled wok and pan-fry until lightly golden, then transfer to a plate.

Simmering

Heat a clay pot, add 1 tbsp oil, and bloom the ginger slices. Add the stock and bring to a boil. Add the Chinese cabbage and stuffed tofu, then simmer briefly. Stir in the thickening slurry and cook until hot and bubbling. Serve straight from the pot.