Golden Stuffed Tofu Pockets
Tender tofu slices filled with savory pork, lightly pan-fried until golden and finished with a glossy soy-ginger sauce. These melt-in-your-mouth pockets make an elegant weeknight dinner that comes together in under 30 minutes.
Story
This classic Cantonese dish gets its name from the golden hue the tofu develops during cooking. The key is using soft silk tofu that gently cradles the seasoned meat filling without breaking apart.
Ingredients
soft tofu (silken), cut into 1-inch thick rectangles
300g
ground pork
150g
green onions, finely minced
2 stalks
ginger, grated
1 tablespoon
light soy sauce
2 tablespoons
oyster sauce
1 tablespoon
cornstarch
2 tablespoons
vegetable oil
3 tablespoons
sesame oil
1 teaspoon
white pepper
¼ teaspoon
Instructions
1
Prepare the tofu and filling
Cut tofu into rectangles about 1-inch thick. Use a small knife to carefully carve a pocket in the center of each piece, creating a boat-like shape. Mix ground pork with half the ginger, 1 tablespoon soy sauce, sesame oil, and white pepper until slightly sticky.
2
Stuff the tofu
Press a small amount of filling into each tofu pocket. Dust the tops lightly with cornstarch—this helps create that beautiful golden crust when cooking.
3
Pan-fry until golden
Heat 2 tablespoons oil in a non-stick pan over medium heat. Place tofu filling-side up and cook for 3 minutes until the bottom turns golden. Flip carefully and cook another 2 minutes. Remove and set aside.
4
Make the sauce
Add remaining oil to the pan. Sauté the rest of the ginger for 30 seconds until fragrant. Pour in remaining soy sauce plus oyster sauce with ¼ cup water. Let it bubble for a minute until slightly thickened.
5
Finish and serve
Return tofu to the pan, spooning sauce over the tops. Cook another minute so the filling absorbs the flavors. Garnish with green onions and serve immediately over steamed rice.
