Traditionally, the Hakka style stuffed tofu is prepared with fatty pork and dried shrimps. Back in the days of modest rural living in Southern China, when meat was a rare commodity (mainly eaten on holidays and special occasions), tofu stuffed with fatty pork was a special treat. However, in today’s fat-overloaded American diet, we can definitely do without this extra fat. In this recipe I replaced the fatty pork and dried shrimps with lean chicken and fresh shrimps and still maintained the comforting nature of this all-time favorite in the Hakka cuisine.
1 pound lean ground chicken (can also use ground turkey)
15 medium size shrimps, peeled, cleaned and minced
3 leaves of Napa cabbage, minced
1 scallion, diced
1 teaspoon fresh ginger juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon granulated garlic
2 teaspoon regular soy sauce
2 tablespoons vegetable oilTofu
2 (20 ounce) packages silken tofu
Use firm tofu if you’re uncomfortable handling silken tofu. However, I personally prefer silken tofu over firm.
3/4 teaspoon sea salt
1. Evenly combine all the “stuffing ingredients”, except the vegetable oil, in a large mixing bowl.
2. Cut each package of tofu into 12 pieces. Stuff the tofu by following these directions.
3. Heat vegetable oil in a large non-stick skillet or grilling pan. Lower heat to simmer once oil is hot.
4. Place the stuffed tofu on the hot pan, meat side down. Turn heat to high once all the tofu pieces are in the pan. Cover lid and pan fry tofu for 5 to7 minutes, until meat is golden (with grill marks if you’re using a grilling pan).
5. Lower heat to simmer. Using a spatula gently flip tofu pieces over to the other side. Sprinkle 3/4 teaspoon salt on top of the tofu. Turn heat to medium. Cover lid and pan fry for another 5 - 7 minutes, until tofu is golden (with grill marks if you’re using a grilling pan). Served alone or with steamed brown or white rice.