This delicious stuffed tofu recipe comes courtesy of the Hakka, a community in China responsible for a particularly fragrant, umami-heavy style of cuisine. Cubes of tofu are stuffed with minced pork and prawns, seasoned with soy sauce and steamed to perfection.
INGREDIENTS
- 500g firm tofu
- 4 Tbsp cornflour
- 2 Tbsp vegetable oil
- 1 spring onion, finely sliced
- Coriander
- 3 Tbsp Lee Kum Kee Premium Light Soy Sauce
Stuffing:
- ½ cm-long knob of ginger
- ½ spring onion
- 1 handful of coriander
- 100g pork mince
- 100g raw prawns
- 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
- ½ Tbsp Shaoxing wine
- ¼ tsp sugar
- 1 pinch of ground white pepper
- 1 Tbsp cornflour
PREPARATION
Finely chop the ginger, the ½ spring onion and the coriander. Mince up the prawns into a paste with a cleaver. Massage all the stuffing ingredients together well in a mixing bowl.
To combine the stuffing well, scoop up the filling from the mixing bowl in a cupped hand and throw the mix back into the bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth finish when biting into the meat. Repeat this process 5–6 times to tenderise the mix and combine well.
Slice the tofu into 4x4x2cm squares. Carefully scoop out a ‘crater’ in the middle of each square of tofu and lightly dust with cornflour (roughly a ¼ tsp of cornflour will be sufficient for each square).
Fill each tofu crater carefully with 1 heaped teaspoon of your stuffing mix. Any excess stuffing can be rolled into small meatballs and steamed alongside the tofu so there's nothing wasted.
Set up a steamer over a pan of simmering water. Place the tofu squares on a heatproof plate or other surface that can fit into the steamer, then steam over a high heat for 10 minutes.
Once the tofu is cooked, heat the vegetable oil in a wok over a high heat and bring to smoking point. Once smoking hot, scatter the finely sliced spring onion and a little coriander onto the tofu squares and pour the hot oil over the top.
Season generously with Lee Kum Kee Premium Light Soy Sauce and serve hot.