Hakka Stuffed Tofu

Hakka Stuffed Tofu

　　Wengyuan, an ancient county with a history of thousands of years, is home to the Hakka people. When migrants from Central China settled here, they not only brought their diligent and simple way of life but also developed their own unique food culture—Hakka cuisine. A small hole is made in a piece of water tofu about the size of a matchbox, then a filling made of minced pork and scallions is “stuffed” into it. The tofu is then slowly braised in a pot until done, and finally sprinkled with chopped scallions to create a delicious dish of Hakka Stuffed Tofu. Hakka Stuffed Tofu is a signature dish among the Hakka people of Wengyuan. In Hakka celebrations, this dish is always present. The stuffed tofu in Wengyuan is known for its toughness and refreshing taste, offering a subtly sweet flavor with a pleasant chewiness, all due to the unique local water and bean products used. There are various fillings for the Hakka Stuffed Tofu in Wengyuan, including leek, mushroom and pork, among others. The most famous tofu in Wengyuan comes from Taiping Village in Xinjiang Town. Taiping tofu is made from locally grown non-GMO soybeans, using only the natural spring water of Taiping Mountain, an ancient stone mill, and entirely handmade techniques. It is then cooked with self-pressed peanut oil, resulting in tofu that is rich in “bean flavor,” incredibly tender, smooth, and sweet.

　　Source: Wengyuan County Tourism Bureau