Wuhua Stuffed Tofu

Wuhua Stuffed Tofu

　　Wuhua Stuffed Tofu

　　Wuhua Stuffed Tofu is the most famous stuffed tofu in the Hakka region. Stuffed tofu is a popular dish, and the Wuhua area, rich in mountain springs with crystal-clear water, is renowned for its high-quality mountain spring tofu. As a result, the Hakka people have developed exceptional skills in cooking tofu. Served hot in its original clay pot, Wuhua Stuffed Tofu offers a uniquely delightful flavor.

　　Stuffed tofu is one of the three most famous Hakka dishes. The filling can vary according to personal taste or family preferences and budget. Typically, pork belly is preferred, along with a small amount of mushrooms, squid, and shrimp, seasoned with MSG and salt. The filling is stuffed into matchbox-sized pieces of tofu, which are then deep-fried in vegetable oil and simmered in a pot for over 10 minutes before serving. In the mountainous northern part of Xingning, there is a unique version where pork and scallion whites are used as stuffing, offering a distinctive flavor. Cooking methods include braising, deep-frying, pan-frying, boiling, steaming, half-pan-fried and half-boiled, and even hot pot. The variety is rich and colorful.

　　Ingredients:

　　Firm tofu (five pieces), lean meat, fish (each 4 oz), soaked rice (½ tbsp), salted fish (½ oz), Chinese cabbage (6 oz), scallions (two stalks), ginger (one slice), Seasonings: Salt (⅛ tsp), cornstarch (1 tsp), sesame oil, white pepper (a pinch each), water (1 tbsp), Thickening sauce: Salt (¼ tsp), cornstarch (½ tsp), water (1 tbsp)

　　Method:

　　1. Finely mince the lean meat and fish separately. Soak the soaked rice until soft and chop finely, dice the salted fish, and chop the scallions. Combine all ingredients in a large bowl, add the seasonings, and stir until the mixture becomes sticky. Set aside.

　　2. Wash and dry the Chinese cabbage, blanch in boiling water with oil and salt until cooked, then drain and set aside.

　　3. Rinse and dry the tofu, cut each piece into quarters. Use a spoon to scoop out a small amount of tofu from each piece, sprinkle a little cornstarch inside, stuff with the fish mixture, then pan-fry in oil until lightly browned.

　　3. Rinse the tofu and drain it, then cut each piece into four. Use a spoon to scoop out a small amount of tofu from the center, sprinkle a little cornstarch inside, stuff with fish paste, and pan-fry until lightly browned.