Steamed Triangular Tofu Stuffed with Meat

Triangular Stuffed Tofu

　　This dish is made by locals using locally produced soybeans, which are traditionally processed into square tofu bricks. The bricks are then cut diagonally into triangles for use. The filling is prepared with lean pork, combined with shiitake mushrooms, wood ear fungus, dried shrimp (sea shrimp), Chinese chives, and taro, all finely chopped and mixed with an appropriate amount of salt and cornstarch to form a meat paste. To make the triangular stuffed tofu: heat a pan until hot, drizzle with tea seed oil or peanut oil, place the triangular tofu pieces in the pan, and pan-fry them until both sides are golden but not burnt. Remove and let cool. Then, make a cut along the longest edge of the triangular tofu to create an opening, and stuff the meat filling inside. To serve, steam the stuffed triangular tofu until cooked (it can also be braised with chicken).

　　This is a thoughtfully prepared dish by locals to accommodate elderly family members with missing teeth and young children whose teeth are not yet fully grown. “Triangular Stuffed Tofu” is an isosceles triangle and is considered a refined dish that embodies the values of respecting the elderly and caring for the young. Its left side represents the elders, the right side the younger generation, and the base side the maker. To support families with both elders and children, the maker cuts an opening along the longer middle edge and stuffs it with delicious, savory meat filling—offering a taste that is rich yet not greasy, and filling without being heavy. During local festivals and holidays, this dish is a must-have on every household’s table.