Dongjiang Stuffed Tofu

Name: Dongjiang Stuffed Tofu
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 325 g Skinless pork (minced to soybean-size); unspecified Fish meat (minced to soybean-size; amount not listed); 600 g Firm tofu (cut into 5 cm × 4 cm × 2.5 cm blocks, 30 pieces total); 50 g Soaked dried shrimp (finely chopped); 10 g Left-mouth fish powder (divided: filling + garnish); 15 g Scallions (divided: chopped for filling + garnish); 12.5 g Fine salt (divided: filling + seasoning); 7.5 g MSG (divided: filling + seasoning); 750 g Light stock (for braising); 500 g Peanut oil (for pan-frying); 15 g Dark soy sauce (for color); 0.5 g White pepper (for garnish); 10 g Wet cornstarch slurry (for thickening); 20 g Dry cornstarch (for filling); 50 g Water (for filling)

A traditional specialty of the Dongjiang region. Tofu is stuffed with a seasoned meat filling, then pan-fried and braised until soft and silky, with a savory, fragrant flavor and the distinctive taste of left-mouth fish (flatfish).

1h 15m

Easy

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Ingredients

Skinless pork (minced to soybean-size) 325 g

Fish meat (minced to soybean-size; amount not listed) unspecified

Firm tofu (cut into 5 cm × 4 cm × 2.5 cm blocks, 30 pieces total) 600 g

Soaked dried shrimp (finely chopped) 50 g

Left-mouth fish powder (divided: filling + garnish) 10 g

Scallions (divided: chopped for filling + garnish) 15 g

Fine salt (divided: filling + seasoning) 12.5 g

MSG (divided: filling + seasoning) 7.5 g

Light stock (for braising) 750 g

Peanut oil (for pan-frying) 500 g

Dark soy sauce (for color) 15 g

White pepper (for garnish) 0.5 g

Wet cornstarch slurry (for thickening) 10 g

Dry cornstarch (for filling) 20 g

Water (for filling) 50 g

Instructions

Prepare the ingredients

Cut the tofu into blocks measuring 5 cm long, 4 cm wide, and 2.5 cm high, yielding 30 pieces in total. Separately mince the pork and the fish to soybean-size grains, and finely chop the soaked dried shrimp.

Make the filling

Place the minced pork and fish in a mixing bowl. Add 10 g fine salt and 0.5 g MSG, then beat and fold until the mixture develops a sticky paste-like texture. Add the chopped dried shrimp, water, dry cornstarch, 10 g scallions, and 5 g left-mouth fish powder, and continue to beat for about 2 minutes until the filling is well combined and springy.

Stuff the tofu

Cut a small pocket (about 2.5 cm long and 1.5 cm wide) in the center of each tofu block, then carefully fill each one with about 20 g of the meat filling, smoothing the surface.

Pan-fry and braise

Heat a wok over medium heat and add 25 g peanut oil. Place the stuffed tofu pieces in the wok one at a time, adding another 25 g of oil when needed (twice more during cooking) so all sides pan-fry evenly. Fry until both sides are golden brown, then transfer the tofu into a clay pot. Pour in the light stock, add the remaining fine salt and MSG, cover, and braise over medium heat for 2 minutes until cooked through. Stir in the dark soy sauce for color, thicken with the wet cornstarch slurry, drizzle 25 g hot oil around the edges, transfer to a serving plate, and sprinkle with the reserved scallions, left-mouth fish powder, and white pepper.

How to prepare left-mouth fish powder

Left-mouth fish (a specialty of Guangdong) is prepared by removing the head, skin, and bones, keeping only the clean flesh. Heat a wok over medium heat, add peanut oil, and when the oil reaches about 150 °C (medium-hot), fry the fish flesh until golden, crisp, and flaky. Let it cool completely, then crush it into a fine powder.