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
- Cantonese rice wine, or any Chinese cooking wine
- Oyster sauce
- Light soy sauce
How to do –
- 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.
- 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
4 thoughts on " 蠔油燜釀豆卜 : Hakka Stuffed Tofu Puff in Oyster Sauce"
It s easy to prepare and you could have.a try