Chinese Cooking
Hakka Stuffed Tofu Recipe Crispy, Juicy & Comforting
Date: 2025-06-18 16:01:29
Learn how to make Hakka-style stuffed tofu, crispy on the outside, juicy on the inside, and deeply comforting. In this week’s Wok Wednesday, we teach you how to prepare this classic winter dish using pork mince, shiitake mushrooms, and dried squid, infused with traditional Hakka flavours.
👨🍳 From hand-mincing pork belly to frying aromatics for extra umami, every step honours authentic Asian home cooking. Perfect for family dinners, or anyone craving hearty tofu comfort food.
To find the recipe for this dish, click the link below!
https://bit.ly/445Jyo8
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Ingredients
150g pork belly (or shoulder), minced
3 dry shitake mushrooms, soaked and finely diced
30g dry squid (or shrimp), soaked and finely diced
1 spring onion, stem finely chopped for filling, leaves fine rings as garnish
1 small bunch Chinese celery (or coriander), finely chopped
600g medium firm tofu, cut into 4x4x3 cm blocks
Filling seasoning
1 tsp white pepper
1 Tbsp oyster sauce
1 Tbsp light soy sauce
Sauce
1 Tbsp oyster sauce
1⁄2 Tbsp light soy sauce
1 tsp sugar
1 pinch white pepper
50ml water
Cornflour slurry to thicken
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– Video Title –
00:00 – Intro to Hakka Stuffed Tofu
01:10 – Why Medium-Firm Tofu Works Best
03:08 – Hakka Cuisine & Dry Ingredients
05:32 – Mixing & Smashing the Pork Filling
08:11 – Stuffing the Tofu with Chopsticks
10:02 – Adding Sauce & Braising
11:03 – Final Plating & Garnish
