Hakka-style stuffed tofu is a comforting home-style dish made by filling firm tofu with seasoned pork mince, pan-frying until golden, then gently braising it in a savoury soy-based sauce. The result is tender tofu, juicy filling, and deeply satisfying umami flavours. This dish is also a classic Lunar New Year recipe, which symbolises filling life with abundance, prosperity, and good fortune — making it a meaningful dish to share during festive gatherings.
*This recipe is created in collaboration with Joseph Joseph as part of a partnership Reel on Instagram.
Why You’ll Love This Recipe
- Simple ingredients, big flavour – tofu, pork, and pantry seasonings come together beautifully
- Comforting and nostalgic – a true Hakka home-style classic
- Perfect for Lunar New Year – rich in symbolism and tradition
Some Tips for This Recipe
- Prevent the tofu from breaking : Lightly dust the tofu cavities with a little cornstarch (or flour) before stuffing. This helps the filling adhere better and keeps everything intact during cooking.
- Make the filling sticky : Mix the pork filling thoroughly, then slap or splash it against the bowl a few times. This develops a sticky texture, which helps the filling hold together and prevents it from falling out while frying or braising.
- Dust before pan-frying : After stuffing the tofu, lightly dust the top of the filling with cornstarch. This creates a delicate crust and helps seal in the juices.
- Fry pork-side down first : Start by pan-frying the pork side down. This locks in moisture, gives the filling a golden crust, and makes the tofu easier to turn without breaking.
- Spoon the sauce over before serving : After simmering, spoon some of the sauce over the tofu and let it cook uncovered for a few extra minutes. This allows the tofu to absorb even more flavour and slightly thickens the sauce.
Leftover Filling Ideas
If you have extra pork filling, don’t waste it! You can easily turn it into another dish:
- Wrap it in dumpling wrappers
- Shape it into small patties and pan-fry
- Stir-fry it with vegetables for a quick and easy meal
Final Thoughts
Hakka-style stuffed tofu is surprisingly easy to make, yet rich in flavour and tradition. It’s the kind of dish that feels comforting and familiar, while still being impressive enough to serve to family and guests during the festive season. Whether you’re celebrating Lunar New Year or simply craving a comforting home-cooked meal, this is a recipe worth keeping in your rotation.
Hakka-Style Stuffed Tofu 客家豆腐鑲肉
Ingredients
- 375 g firm tofu
- 100 g pork mince 20% fat
- Reservedscooped-out tofu about 60–75 g
- 1 tbsp spring onion whites, finely chopped about 8 g
- 1 dried shiitake mushroom, rehydrated and finely minced
- ⅛ tsp salt
- 1½ tsp soy sauce about 7-8ml
- 1 tbsp cooking wine 15ml
- ¼ tsp white pepper
- 1 tsp sugar
- 1½ tsp ornstarch
- Vegetable oil for cooking
FOR GARNISH
- Shreddedspring onions
- Thinly sliced chillies optional
FOR SAUCE
- 1½ tbsp soy sauce
- ¾ tbsp oyster sauce
- 1½ tbsp cooking wine
- 1½ tsp sugar
- 120 ml water
- ¾ tsp white pepper
Instructions
- Prepare the mushrooms : Soak the dried shiitake mushroom in water until fully softened. Squeeze out excess liquid, then finely dice or mince. Set aside.
- Prepare the sauce : In a small bowl, combine all the sauce ingredients. Mix well and set aside.
- Prepare the tofu : Pat the firm tofu dry with kitchen paper. Cut into 4×4×2 cm cubes (you should get about 10 pieces from 375 g tofu).
- Scoop the centres : Using a small spoon, carefully scoop out the centre of each tofu cube to create a cavity. *Tip: Lightly score a small rectangle in the centre with a knife first for cleaner edges. Reserve the scooped-out tofu (about 60–75 g).
- Make the pork filling : In a bowl, combine the pork mince, reserved tofu, spring onion whites, minced shiitake mushroom, soy sauce, cooking wine,white pepper, sugar, salt, and cornstarch. Mix thoroughly, then slap or throwthe mixture against the bowl several times until it becomes sticky and well bound.
- Stuff the tofu : Lightly dust the cavity of each tofu piece with a small amount of cornstarch (this helps the filling adhere). Pack the pork filling firmly into each cavity, levelling the top. Lightly dust the surface with a little more cornstarch.
- Pan-fry : Heat a sufficient amount of oil in a pan over medium-high heat. Place the tofu pork-side down and cook until the filling is golden and set. Turn gently and fry the other sides of the tofu until lightly golden. (Cook in batches if necessary.)
- Braise : Pour in the prepared sauce, reduce the heat to medium-low, cover with a lid, and simmer for 6–8minutes, allowing the pork to cook through and the tofu to absorb the sauce.
- Finish and serve : Uncover the pan and spoon the sauce over the tofu. Continue cooking for a few more minutes until the sauce slightly thickens. Transfer to a serving plate, drizzle with the remaining sauce, and garnish with shredded spring onions and sliced chillies before serving.
Notes
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