Tender tofu filled with a savoury prawn and pork stuffing, steamed until cooked and finished with hot oil, soy sauce and fresh herbs.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 2–4
Cuisine: Chinese
Course: Main Dish
Tags: Tofu · Prawns · Pork · Chinese Recipes · Steamed Recipes · Hakka Cuisine
Ingredients
For the Tofu
- 500g firm tofu
- 3 tbsp light soy sauce
- 4 tbsp corn flour
- 2 tbsp vegetable oil
- 1 spring onion, finely sliced, to garnish
- A handful of coriander, to garnish
For the Stuffing
- 100g raw prawns, minced into a paste
- 100g minced pork
- 1 tbsp light soy sauce
- ½ tbsp Shaoxing wine
- ½ spring onion, finely chopped
- ½ cm piece of ginger, finely chopped
- 1 tbsp corn flour
- ¼ tsp sugar
- 1 pinch ground white pepper
- 1 handful coriander, finely chopped
Method
1. Prepare the stuffing
Add the minced prawns, minced pork, soy sauce, Shaoxing wine, spring onion, ginger, corn flour, sugar, white pepper and coriander to a mixing bowl.
Knead everything together until well combined.
2. Tenderise the filling
Scoop up the stuffing mixture in a cupped hand and throw it back into the bowl.
Repeat this process 5–6 times. This helps tenderise the meat, remove air pockets and create a smoother texture.
3. Prepare the tofu
Cut the tofu into approximately 4 x 4 x 2cm squares.
Carefully scoop a small crater into the centre of each tofu square.
Lightly dust each crater with corn flour, using approximately ¼ tsp per piece.
4. Stuff the tofu
Fill each tofu crater with approximately 1 heaped tsp of the stuffing mixture.
If you have any stuffing left over, roll it into small meatballs and steam them alongside the tofu.
5. Steam the tofu
Set up a steamer over a pan of simmering water.
Place the stuffed tofu pieces on a heatproof plate and steam over high heat for approximately 10 minutes, or until the stuffing is fully cooked.
6. Finish with hot oil
Heat the vegetable oil in a wok over high heat until it reaches smoking point.
Arrange the cooked tofu on a serving plate.
Scatter the sliced spring onion and some coriander over the tofu.
Carefully pour the hot oil over the top.
7. Serve
Season generously with light soy sauce.
Serve hot with steamed rice.
Notes
- Handle the tofu carefully: Firm tofu can still break when scooping out the centre, so use a small spoon and work gently.
- Use leftover stuffing: Shape any extra stuffing into small meatballs and steam them alongside the tofu.
- For a smoother filling: Do not skip the step of repeatedly throwing the stuffing mixture back into the bowl. It helps create the traditional smooth texture.
- Take care with hot oil: The oil should be very hot, so pour it carefully over the tofu and garnish.
