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Hakka-Style Stuffed Tofu Recipe

Hakka-Style Stuffed Tofu Recipe

Hakka-Style Stuffed Tofu Recipe

This is a must-have dish for Hakka banquets in Taiwan, and this is the story of how it became a mainstay of Hakka cuisine. The founding emperor of the Ming Dynasty, the Hongwu Emperor, Zhu Yuanzhang, was born into a poor family and became orphaned at a young age. He worked in a restaurant to eke out a living and this dish was very popular there. After becoming emperor, he often ordered his chefs to cook this dish for him, making it a mainstay in the palace menu.

Ingredients :

  • 2 dried shiitake mushrooms, soaked in hot water to soften
  • 200 g (7 oz) minced pork
  • 30 g (1 oz) spring onions, finely chopped
  • 600 g (1 lb 51/3 oz) firm tofu


  • 2 Tbsp light soy sauce
  • 1/4 tsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp salt
  • Ground white pepper, to taste


  • 90 ml (3 fl oz / 3/8 cup) stock
  • 1 Tbsp thick soy sauce
  • 1/tsp dark soy sauce
  • 1/2 tsp sugar

Method :

  1. Squeeze any excess water from the mushrooms and chop finely. Mix with the minced pork, spring onions and seasoning. Set aside to marinate for 15–20 minutes.
  2. Slice the tofu into squares, each about 1.5-cm (3/4-in) thick.
  3. Using a teaspoon, make a well in the middle of each tofu square and fill with the mushroom and pork mixture.
  4. Place the stuffed tofu on a steaming plate and steam for 20–30 minutes over high heat.
  5. Place the ingredients for the sauce into a small saucepan. Bring to a boil, then simmer over low heat for 20 minutes, or until the sauce is reduced.
  6. Pour the sauce over the steamed stuffed tofu. Garnish as desired and serve immediately.

Serves 4


Source :
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan


See also Taiwanese Recipe “Bamboo Shoot Salad Recipe”