Healthy Choices
Steamed Stuffed Tofu with Pork
釀豆腐
(joeng dáu fu)
What You'll Need
Tools For The Tasks
Let's Get Cooking!
This recipe involves preparing Steamed Stuffed Tofu with Pork. To start, finely chop the pork and ginger. Cut the scallions into pieces, make horizontal slits, and soak them in ice water. Mix minced ginger, Shaoxing wine, pepper powder, oyster sauce, light soy sauce, and salt with the pork for the stuffing. Slice the tofu into squares, remove some from the center with a spoon, and fill with the prepared stuffing. Steam for 10 minutes. In the meantime, create a slurry using cornstarch and water. Place the tofu on a serving plate. Make a sauce using the remaining liquid, soy sauce, oyster sauce, sesame oil, and slurry. Let it simmer until thickened. Drizzle the sauce over the tofu and garnish with scallions.
Beyond The Recipe
On Pork
On Stuffings
On Variations
On Variations
Steamed Stuffed Tofu with Pork (joeng dáu fu)
Course: TofuCuisine: Shandong4
servings10
minutes15
minutes280
kcalThe true essence of Hakka cuisine can be experienced through our delightful recipe for 'Steamed Stuffed Tofu with Pork,' which perfectly captures the flavors of Shandong Province. Drawing inspiration from the culinary creativity of the Hakka community, this dish expertly combines simplicity with deliciousness. Opting for lean ground pork shoulder provides a healthier alternative, while tofu introduces a nutritious, plant-based source of protein. The steaming technique ensures the dish retains its nutritional value, delivering a nourishing meal.
INGREDIENTS
- For the mains:
17.5 oz. Firm Tofu (approx. 500g)
- For the stuffing:
3.5 oz. Pork Shoulder (approx. 100g) (hand-chopped)
1/2-inch Ginger (minced)
2 tsp Shaoxing Wine
1/4 tsp Pepper Powder (black)
1 tbsp Oyster Sauce
2 tbsp Light Soy Sauce
1/4 tsp Salt (adjust to taste)
1 tsp Cornstarch (mix with 2 tsp water)
1 tsp Sesame Oil
- For the garnish:
A sprinkle of (lengthwise slits) scallions
INSTRUCTIONS
- Preparation steps:
- Let's start by chopping the pork either by hand or with a machine if you're doing it yourself at home. Trim off the excess fat. If you have store-bought ground pork shoulder, that works great too.
- Next, we need to chop the fresh ginger. The scallions require a little prep too. Cut the scallions into 4 to 6 pieces, each about 3 inches long, and make lengthwise slits on both ends. Place them in a bowl of ice water (the ends will curl up nicely and can be used as a garnish).
- Now, let's focus on the stuffing. Combine the pork, fresh ginger, Shaoxing wine, pepper powder, half of the quantity of oyster sauce, 1 teaspoon of light soy sauce, and salt in a bowl. Mix everything well with chopsticks.
- Then, cut the tofu into 4x4x2cm squares. Carefully create a 'crater' in the center of each tofu square. Fill each tofu crater with 1 heaped teaspoon of your stuffing mix.
- Cooking steps:
- Transfer the stuffed pork to a round, shallow, heat-proof plate with a rim to catch any juices that come out during cooking.
- Get the water boiling rapidly in your steamer or wok, then place the chicken inside. Cover and steam over medium-high heat for 10 minutes.
- While the stuffed tofu is steaming, create a slurry by combining cornstarch with water and set it aside.
- Gently take out the plate from the steamer or wok. Transfer only the tofu to a serving plate.
- Pour the remaining liquid in the steaming dish into a small pan (there should be a few tablespoons of liquid). Heat the liquid until it simmers. Add a few tablespoons of water, if needed. Then add 1 teaspoon of the soy sauce, the remaining oyster sauce, sesame oil, and cornstarch slurry. Let the sauce simmer until it thickens enough to coat the spoon.
- Finally, pour the sauce over the tofu and garnish with scallions.