Hakka Stuffed Tofu, or Niang Dou Fu (酿豆腐), is a dish that holds deep cultural significance for the Hakka community. This culinary creation is rooted in the resourcefulness of the Hakka people, who, when migrating to Southern China, adapted their beloved dumplings by using tofu as a substitute for traditional wheat-based skins. This ingenious adaptation not only preserved their culinary heritage but also introduced a delightful contrast of textures, with a crispy exterior enveloping tender, savory meat filling.

Today, this dish is celebrated worldwide, cherished for its harmonious blend of flavors and textures. To achieve the authentic taste of Hakka Stuffed Tofu, we recommend using a clay pot, which enhances the dish with an aromatic sizzle.

📋 Essential Ingredients

The Core Elements

• Medium-Firm Tofu: 2 large blocks. Opt for tofu that is soft yet retains its structure.
• Ground Pork: 1/2 lb (about 210g). A fat content of around 30% ensures a juicy filling.
• Aromatics: 3-4 scallion stalks (finely chopped), use some for garnish.

Flavoring the Meat

• Light Soy Sauce: 1 tablespoon
• Salt: 1/2 teaspoon
• White Pepper Powder: 1/2 teaspoon
• Cornstarch: 1 tablespoon, acts as a binder for the filling.

For the Braised Sauce

• Oyster Sauce: 1 tablespoon
• Light Soy Sauce: 1 tablespoon
• Freshly Ground Pepper: 1 teaspoon, adjust to taste.
• Neutral Oil: For searing the tofu.
• Hot Water: 1/2 cup.

🔪 Step-by-Step Preparation

Step 1: Preparing the Meat Filling

In a mixing bowl, combine the ground pork with chopped scallions, salt, light soy sauce, and white pepper. Add cornstarch and mix vigorously in a single direction. Employ the “beating” method by lifting and slapping the mixture back into the bowl until it becomes sticky. This technique ensures the filling adheres well to the tofu during cooking.

Step 2: Stuffing the Tofu

Cut the tofu into thick rectangles, approximately 2 inches wide.

• Tip: Avoid cutting holes. Instead, use chopsticks to gently stretch the tofu’s center, creating a cavity. Fill this pocket with the prepared meat mixture, ensuring it is snug and secure.

Step 3: Achieving the Perfect Sear

Heat a skillet with a thin layer of oil. Place the tofu pieces meat-side down, searing over medium heat until they develop a golden crust. Sprinkle lightly with salt and white pepper. Carefully flip to sear the other side, ensuring even browning and firmness.

Step 4: Finalizing in a Clay Pot

Transfer the seared tofu to a preheated clay pot or a heavy-bottomed pot. Add 1/2 cup of hot water, light soy sauce, and oyster sauce. Cover the pot and bring the contents to a boil over high heat. This process cooks the meat thoroughly while infusing the tofu with rich flavors.

Step 5: Creating the Aromatic Finish

As the sauce thickens, introduce a generous amount of freshly ground pepper. This step, known as “Zhe,” imparts a bold, spicy aroma. Garnish with fresh scallions and serve immediately while the dish is still sizzling hot.

💡 Cooking Insights

• Tofu Choice: Medium-firm tofu strikes a balance between texture and ease of handling. Beginners should avoid silken tofu due to its fragility.
• Binding Technique: The beating method and cornstarch are crucial for maintaining the integrity of the meat filling.
• Seasoning Balance: Use salt sparingly during the initial searing to prevent overly salty flavors after the sauce reduces.

🧪 Nutritional Information (Per Serving)

• Calories: Approximately 310 kcal
• Protein: 21g
• Total Fat: 17g
• Carbohydrates: 7g
• Nutrient Highlights: Rich in isoflavones from tofu, offering essential minerals.