Stuffing turns a block of tofu into a main dish. The filling is pork seasoned with mushroom umami seasoning, starch and wine, packed into a slit cut on the slanted face of each triangle. Fried meat-side down first so the filling seals, the tofu then finishes in the claypot on a bed of cabbage.
Cantonese · Main
Hakka Stuffed Tofu Braised on Cabbage in a Claypot
Firm tofu triangles are slit and packed with seasoned pork, fried golden on every face, then stacked on cabbage in a claypot with a starchy mushroom-seasoning sauce and braised five minutes.
- Prep20 min
- Cook20 min
- Serves3
- LevelMedium
Ingredients
| 1 block | firm brine tofu , cut into triangles |
| 200 g | ground pork |
| 4 tbsp | mushroom umami seasoning , 2 for the filling, 2 for the sauce |
| 2 tbsp | cornstarch , 1 for the filling, 1 for the sauce |
| 2 tbsp | cooking wine |
| 2 tbsp | chopped scallion |
| half a bowl, about 120 ml | water |
| a few leaves | white cabbage |
| a little | cooking oil |
Method
- Mix the pork with the scallion, 2 tbsp of the mushroom seasoning, 1 tbsp of the starch and the cooking wine until it turns sticky.
- Cut the tofu into triangles, slit each one along the slanted face and pack the opening with the filling.
- Fry the pieces in a little oil, meat-side down first until the filling sets, then turn them and brown the remaining faces; set aside.
- Stir the sauce together: the remaining 2 tbsp of mushroom seasoning, the last tbsp of starch and half a bowl of water.
- Line a claypot with the cabbage, scatter in any leftover filling, lay the tofu on top and pour the sauce over.
- Cover and simmer on low for 5 minutes, then uncover and reduce the sauce over high heat until it turns thick; scatter scallion and serve straight from the pot.
Notes
- Meat-side down first: the filling sets and seals the opening before the tofu can split in the pot.
- The source uses a commercial mushroom seasoning; chicken bouillon or a light soy splash works in its place.
Ratios and technique checked against 吃在百山祖 on Douguo (舌尖上的客家风味：一口沦陷的酿豆腐). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.