Hakka Stuffed Tofu Puff in Oyster Sauce

I’ve been busy lately and not cooked properly at home. Thus I thought I should prepare something that can be easily reheated without much preparation. It’s autumn now, though it’s not too cold in Hong Kong, the slight breeze in the evening reminds me home food that family usually prepare in cold days. As a half Hakka, Yong Tau Foo (stuffed tofu) is my favourite autumn and winter food. It takes a bit effort and skill to prepare so it would be prepared in festivals or family gathering occasions. Instead, stuff tofu puff is a much easier substitute.

Once I make stuff tofu puff, I would at least prepare an amount enough for 2 to 3 meals. They can be braised in oyster sauce or in vegetable soup, with Napa cabbage and cellophane noodles.

For my other Hakka stuffed food recipes, see below –

Yong tau foo (Hakka Stuffed Tofu)

Hakka Stuffed Vegetable

Ingredients – for 6 serving

All ingredients below can be obtained in Chinese grocery store

• Ground pork, 500g, 6 or 7 portions of lean with 4 or 3 portions of fat
• Tofu puff, about 25-30
• Dried mini shrimp, 20g
• Shallot, 50g
• Chinese celery / leaf celery, a small bunch, if not available, use coriander
• Egg, 1

Seasoning ingredients

• Cantonese rice wine, or any Chinese cooking wine
• Oyster sauce
• Light soy sauce
• Sugar
• Salt
• cornstarch

How to do –

1. Prepare the stuffing – in a big mixing bowl, put in ground pork, 1 egg, finely chopped shallot and dry mini shrimp, 1tsp of sugar, 1/2tsp of salt, 1tsp of cornstarch and 1 or 2 tablespoons of water if it’s too dry. Mix well with chopsticks, stir in one direction for 50 times;

2. Tofu puff can be in different shapes. For this recipe, choose those in square shape and in regular size. This type of tofu puff is the most usually seen ones in any food markets or grocery stores; wash in running water, drain and halve;
3. Use a pair of chopsticks or a tiny teaspoon, fill the tofu puff with pork stuffing, press down, fill in as much stuffing as possible, and roll round firmly; with this amount of ingredients, you may have about 50 stuffed tofu puffs;

4. Heat 2 to 3 tablespoons of oil in a big frying pan, better to be non-stick one. Place the meat part down and pan-fry in medium heat, let them cooked thoroughly slowly. You may not be able to finish all of them in one meal so store them in food container and keep in fridge, finish within a week;

5. To braise with oyster sauce is the simplest way to have stuffed tofu puff. I will show you another popular homecooked way when it turns colder. In a mixing cup, put in 2tbsp of oyster sauce, 1tbsp of soy sauce, 1tsp of sugar, 1tsp of cornstarch, 3tbsp of cooking wine, and half cup of water, mix well;

6. For 2-3 serving, take 20-25 stuffed tofu puffs in the wok, pour in the seasoning mixture, in medium heat, lid on and braise for 10 minutes, stir once or twice;

7. Turn to high heat, put in Chinese celery, toss then heat off. Better serve with steamed white rice.

用料 –

• 猪肉沫 约500克
• 豆卜 约30个
• 虾米 20克
• 红葱头 50克
• 唐芹 一把
• 鸡蛋 1个
• 糖
• 盐
• 蚝油
• 生粉
• 广东米酒
• 生抽

做法 –

1. 豆卜对半切开；
2. 肉沫的肥瘦按自己喜好；红葱头和虾米切末；放入一个鸡蛋、1茶匙生粉、1茶匙糖、半茶匙盐，一点点水；朝一个方向用筷子搅至上劲；
3. 把肉馅酿入豆卜内，用小勺子或筷子，尽量把肉塞饱满。可以做大约50个；
4. 用大平底锅煎。热锅放油，油抹均匀，放入酿豆卜，肉面朝下，中火慢煎至表面金黄；这样就可以放冰箱保存了；
5. 取一点出来用蚝油焖入味。先调好汁，2汤匙蚝油、1汤匙生抽、1茶匙糖、1茶匙生粉、3汤匙米酒，半杯水搅拌均匀；
6. 取二十几个酿豆卜，倒入蚝油汁，用中火盖锅盖焖10分钟；
7. 转大火，放入唐芹段，翻炒，即可关火出锅。