Dongjiang Tofu Casserole
A Hakka-style dish featuring tofu hollowed out and stuffed with a pork and fish filling, pan-fried until golden, then simmered to finish.
Ingredients
Tofu (cut into blocks, hollow out a round hole in the middle)
500 g
Skinless pork (minced)
150 g
Fresh fish meat (minced)
75 g
Soaked dried shrimp (minced)
25 g
Chopped scallion (2 tsp for the filling, rest reserved)
3 tsp
Fine salt (2 tsp for the filling, rest reserved)
3 tbsp
MSG (1 tsp for the filling, rest reserved)
1.5 tsp
Dry starch
0.5 tbsp
Water
0.5 tbsp
Soy sauce
0.5 tbsp
Wet starch
0.5 tbsp
White pepper
1 tsp
Stock
1 cup
Peanut oil
500 g
Instructions
1
Prepare the tofu
Cut the tofu into blocks and hollow out a round hole in the middle.
2
Make the filling
Mince the pork, fish, and shrimp together and place in a bowl. Add 2 tsp fine salt and 1 tsp MSG, and stir in one direction until the mixture becomes a paste. Add 0.5 tbsp water, the dry starch, and 2 tsp chopped scallion, and mix well to form the filling.
3
Stuff the tofu
Fill the holes in the tofu with the meat filling.
4
Pan-fry the tofu
Pan-fry the stuffed tofu until both sides are golden brown.
5
Cook
Transfer the stuffed tofu blocks into a wok.
