Hakka Stuffed Tofu Recipe (Yong Tau Foo)

Firm tofu: A type of tofu that is dense and holds its shape well, ideal for stuffing and frying.

Ground pork: Provides a rich and savory filling for the tofu.

Soy sauce: Adds a salty and umami flavor to the pork mixture.

Sesame oil: Imparts a nutty aroma and enhances the overall flavor of the dish.

Garlic: Adds a pungent and aromatic element to the filling.

Green onion: Provides a fresh and slightly sharp flavor to the mixture.

Cornstarch: Helps to bind the pork mixture and gives it a smooth texture.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of heat and depth to the filling.

When preparing tofu for this recipe, ensure that you use firm tofu as it holds its shape better during cooking. To create a neat cavity, use a small spoon or melon baller to scoop out the center. This will help the ground pork mixture adhere better and prevent it from falling out during frying. Additionally, when mixing the pork filling, make sure to combine all ingredients thoroughly to ensure even seasoning and a cohesive texture.

• firm tofu - Substitute with eggplant slices: Eggplant has a similar texture when cooked and can hold the stuffing well.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture and flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor, though it lacks the nutty aroma of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• green onion - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same way.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, often used in Asian cuisine.

• Allow the Hakka stuffed tofu to cool completely at room temperature before storing. This prevents condensation, which can make the tofu soggy.
• Place the cooled tofu in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat by steaming or microwaving until heated through.
• For longer storage, freeze the stuffed tofu. Arrange the pieces on a baking sheet lined with parchment paper, ensuring they do not touch.
• Freeze the tofu until solid, then transfer to a freezer-safe bag or container. Label with the date for reference.
• When ready to use, thaw the tofu in the refrigerator overnight. Reheat by steaming, microwaving, or lightly frying in a pan until heated through.
• For best results, avoid refreezing previously frozen tofu as it can alter the texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the stuffed tofu on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes or until heated through. This method ensures even reheating and maintains the texture of the tofu and ground pork filling.

• Stovetop Method: Heat a non-stick frying pan over medium heat and add a small amount of oil. Place the stuffed tofu in the pan, cover with a lid, and cook for about 5-7 minutes, flipping halfway through. This method helps to retain the crispy exterior while reheating the filling thoroughly.

• Microwave Method: Place the stuffed tofu on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This method is quick but may slightly alter the texture.

• Steaming Method: Set up a steamer and bring the water to a boil. Place the stuffed tofu on a heatproof plate and steam for about 10 minutes or until heated through. This method keeps the tofu moist and tender, preserving the flavors of the pork mixture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the stuffed tofu in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through. This method helps to maintain the crispy texture of the tofu while reheating the filling evenly.

• Knife: To cut the tofu into halves and to scoop out a small portion from the center to create a cavity.

• Mixing bowl: To combine the ground pork, soy sauce, sesame oil, minced garlic, chopped green onion, cornstarch, salt, and pepper.

• Spoon: To scoop out the center of the tofu and to stuff the tofu cavities with the pork mixture.

• Frying pan: To cook the stuffed tofu until browned and the meat is cooked through.

• Spatula: To flip the tofu in the frying pan to ensure even cooking.

• Measuring spoons: To measure out the soy sauce, sesame oil, and cornstarch accurately.

• Cutting board: To provide a stable surface for cutting the tofu and chopping the green onion.

Prepare the filling in advance: Mix the ground pork with soy sauce, sesame oil, minced garlic, chopped green onion, cornstarch, salt, and pepper ahead of time and refrigerate.

Use pre-cut tofu: Buy firm tofu that is already cut into halves to save time on preparation.

Cook in batches: If you have a large frying pan, cook multiple pieces of stuffed tofu at once to reduce overall cooking time.

Preheat the pan: Ensure the frying pan is hot before adding the stuffed tofu to speed up the cooking process.