Fried tofu stuffed with minced pork is a traditional Hakka dish that has many variants. Hakka means “guest family” and the Hakka people migrated from northern to southern China. In the north, wheat is the staple grain, and steamed buns made from wheat flour are popular. In southern China, the wheat to make buns was not available, so tofu was used as a substitute to recreate the meat-filled steamed buns of northern China. Making pork-stuffed tofu is not complicated, and it makes a delicious and beautiful dish, either as an appetizer or a main dish on your dinner table.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2024.
Some variations of pork-stuffed tofu use salted fish or fish sauce, others use shrimp and pork. The Guangxi version is noted for use of Chinese chives.
Tips for cooking pork-stuffed tofu
You can purchase fried tofu cubes, or you can make them yourself by cutting firm tofu into cubes, deep-frying the cubes in oil till golden on the outside, then submersing them in cool water for two hours, until the cubes puff up.
To make fried tofu stuffed with minced pork, we first hollow out the soft inside of the fried tofu cubes. This soft tofu is minced and mixed in with the pork stuffing. After mixing the pork with other ingredients and seasonings, gently stuff the hollow tofu cubes with the meat filling, then steam them. After cooking, you will get a delicious tofu stuffed with savory minced pork.
Pork-Stuffed Tofu
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Prepare the ingredients. Wash them clean.
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Chop the pork and ginger and put them together. Remove the roots of the mushrooms and chop them. Peel and chop the carrot. Remove the top of the fried tofu and take out most of the white part in the middle. Chop the soft tofu and put it together with the carrots and mushrooms.
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Add 2ml (>½ tsp) salt to the minced pork, stir until it becomes sticky, then add 10ml light soy sauce, 2ml (>½ tsp) dark soy sauce, 2ml (>½ tsp) white pepper powder, and 5ml (1 tsp) oyster sauce. Stir the ingredients in one direction, consistently, until well mixed.
150 g Pork, 2 ml Salt, 10 ml Light soy sauce, 2 ml Dark soy sauce, 5 ml Oyster sauce, 2 ml White pepper, 3 g Ginger
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Add carrots, mushrooms, chopped tofu, and 5ml (1 tsp) sesame oil. Stir well, stirring in the same direction as the previous step, until well mixed.
40 g Carrot, 3 Shiitake Mushrooms, 5 ml Sesame oil
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Use a spoon to fill the tofu with the meat filling.
90 g Fried tofu cubes
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Add water to a steamer, bring the water to a boil and add the tofu. Cover the steamer with a lid. Steam over medium heat for 15 minutes.
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Finally, take the tofu out of the steamer and sprinkle some chopped green onions on it. Transfer to a plate and serve.
- The stirring in steps 3 and 4 should be done in one direction, which makes the meat filling become sticky faster.
- 1 teaspoon = 5 ml. 1/2 teaspoon = 2.5 ml. 2 ml is slightly less than 1/2 tsp, and 3 ml is a rounded 1/2 teaspoon.
Calories: 140kcalCarbohydrates: 3gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 447mgPotassium: 160mgFiber: 1gSugar: 1gVitamin A: 1673IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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