Cenxi Tofu Stuffed with Meat

Cenxi Tofu Stuffed with Meat

　　Cenxi has a delicious and distinctive local dish—pan-fried tofu, also known locally as "tofu stuffed with meat." Its origins are unclear, but it has been around for at least a hundred years. To this day, it remains an essential "traditional favorite" served during holidays and to guests in every household. Visitors from other places will definitely order this unique delicacy.

The tofu itself isn't much different from the kind commonly found across China. The preparation process is as follows: the tofu is cut into blocks, with one piece placed at the bottom first, then topped with a filling made mainly of ground pork, beef, or other meats, mixed with a small amount of seasonings like chives and cilantro. After the meat filling is added, another piece of tofu is placed on top, and the whole thing is pan-fried.

Pan-frying tofu can easily cause it to stick to the pan if there isn’t enough oil. To prevent sticking, you need to use a generous amount of oil, and control the heat properly—alternating between high and low heat. Typically, you start with high heat and then lower it, and the cooking time is relatively long, usually around 20–30 minutes. As the saying goes, “Patience is a virtue when making pan-fried tofu.” If the heat is too high, the tofu can easily burn, and even the filling might not cook through. Once one side is cooked, you flip it over to brown the other side until both sides are golden and fragrant. After frying, a sauce made from soy sauce, fermented red tofu (nanru), and starch is poured over the top. Depending on personal taste, you can adjust the ingredients—for example, adding some chili powder—and then fry for a few more minutes until well combined. The result is a tender, flavorful dish that’s both aromatic and visually appealing. This pan-fried tofu has the crispy tenderness of egg and the savory richness of meat, making it suitable for both young and old.