Hakka Stuffed Tofu (Hakka Yong Tau Foo)

Hakka Stuffed Tofu (Hakka Yong Tau Foo)

Today I’m sharing a simple and comforting Hakka dish, Hakka Stuffed Tofu. This classic Hakka cuisine recipe is a beloved home style dish often found on family dinner tables.

Seasoned ground pork is gently stuffed into tofu, then pan fried until golden before being slowly simmered in a savory sauce. As it cooks, the tofu absorbs the rich flavors of the sauce, and every bite is filled with the savory aroma of pork and the delicate umami of dried shrimp.

Crispy on the outside and tender inside, this Hakka stuffed tofu, also known as Hakka Yong Tau Foo, is perfect when served with a bowl of hot steamed rice. It is a simple, humble, and deeply satisfying meal.

If you enjoy warm and comforting Hakka home cooking, give this Hakka Stuffed Tofu recipe a try at home.


Watch step by step recipe video below:

 

Ingredients

  • Firm tofu (1 block, about 396 g))
  • 150 g ground pork
  • 20 g dried shrimp (soaked until softened)
  • 1 green onion
  • ½ tsp ginger, minced
  • 1 tsp rice wine
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 1 tsp vegetarian oyster sauce
  • 1 tsp potato starch
  • ½ egg, beaten
  • 1– 2 tbsp cooking oil (for pan-frying tofu) 
  • 10 g garlic, sliced
  • ½ cup water
  • 1 tbsp soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp sesame oil
  • Potato starch (or cornstarch) slurry (for thickening)
  • Scallions, chopped (for garnish)

Preparation

 

1. Slice the garlic and finely chop the scallion. Finely chop the soaked dried shrimp and set aside.

 

2. Drain the tofu well, then gently pat dry with paper towels to remove excess surface moisture.

3. Cut the tofu into 8 equal pieces. Scoop out a small shallow hole so the tofu can hold the filling.

4. In a large bowl, combine the ground pork, dried shrimp, scallions, minced ginger, salt, white pepper, rice wine, and vegetarian oyster sauce. Mix well.
Add the potato starch and beaten egg, then mix and lightly slap the mixture against the bowl until the filling becomes slightly sticky.

5. Sprinkle a little potato starch into the tofu indentations. Divide the pork filling into 8 portions, then stuff each tofu piece and gently shape the filling.

6. Heat oil in a pan over medium heat. Place the tofu meat-side down and pan-fry until the filling sets. Turn over and continue frying until lightly golden.

7. Add the sliced garlic, then pour in the water, soy sauce, and vegetarian oyster sauce. Cover with a lid and simmer over low heat for about 5–7 minutes.

8. Thicken the sauce with potato starch slurry, drizzle with sesame oil, then transfer to a plate and garnish with chopped scallions.

 

 

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