Longnan Hakka Stuffed Tofu

Longnan Hakka Stuffed Tofu

　　Hakka stuffed tofu originated from the northern Chinese tradition of eating dumplings during the New Year. After the Hakka ancestors migrated south from the Central Plains, they retained the custom of eating dumplings. However, due to the scarcity of wheat and flour in the south, the Hakka people began stuffing the filling used for dumplings into blocks of tofu as a substitute. This unique flavor, after centuries of tradition, has become a typical representative of Hakka cuisine and a staple dish during festivals. The traditional stuffing for stuffed tofu mainly consists of pork, salted mackerel, shiitake mushrooms, and dried tangerine peel. In addition to being cooked by pan-frying, boiling, or steaming like dumplings, it can also be braised, stewed, or deep-fried.

　　There is an interesting legend among the Hakka people about the origin of stuffed tofu.

　　It is said that long ago, two sworn brothers—one from Wuhua and the other from Xingning—disagreed over what to order for a meal. One wanted to eat pork, while the other insisted on tofu, and neither would back down. A clever restaurant owner came up with a solution that satisfied both, and thus created Hakka stuffed tofu.

　　Stuffed tofu is highly popular among the Hakka people, and its preparation method is widely passed down as simple and easy to learn. First, prepare the filling, which mainly consists of half-fat, half-lean pork, chopped together with shiitake mushrooms and onions. Next comes the tofu-stuffing process: cut the tofu into small square pieces, then use chopsticks to make a small hole in the center of each piece and insert the filling. The third step is pan-frying the stuffed tofu. Start by adding fresh oil to the pan and heating the stove. Place the tofu in the pan and slowly fry it over low heat. Once the side touching the bottom of the pan turns golden brown, flip the tofu and continue frying. After a few minutes, season with salt, soy sauce, and MSG, or place the tofu in a clay pot to simmer gently over low heat. In just a few minutes, the aroma will fill the air, and it’s ready to eat. So although stuffed tofu is delicious, there’s a Hakka saying: “Impatience won’t get you hot tofu.”