Hakka Stuffed Tofu, known as Niang Dou Fu (酿豆腐), embodies the resourcefulness and culinary creativity of the Hakka community. Originating from a time when the Hakka people migrated from Northern to Southern China, this dish was born out of necessity. Without access to wheat flour for dumplings, tofu became the substitute, acting as a perfect vessel for a savory meat filling that paid homage to their beloved dumplings.

Today, Niang Dou Fu delights palates worldwide with its delightful contrast between a crispy exterior and a tender tofu center. For those eager to experience its authentic taste, utilizing a clay pot can enhance the flavor with an aromatic ‘sizzling’ finish.

Ingredients

The Essential Components

• Tender Tofu (Medium-Firm): 2 large blocks. It should be soft enough to melt in the mouth yet firm enough to maintain its shape.
• Ground Pork: Around 225 grams (approximately 1/2 lb). Opt for a 70% lean to 30% fat ratio to ensure juiciness.
• Aromatics: 3 to 4 scallions, finely chopped and divided for use.

Seasonings for the Filling

• Light Soy Sauce: 1 tablespoon
• Salt: 1/2 teaspoon
• White Pepper: 1/2 teaspoon
• Cornstarch: 1 tablespoon, essential for binding the meat to the tofu.

Ingredients for the Braising Sauce

• Oyster Sauce: 1 tablespoon
• Light Soy Sauce: 1 tablespoon
• Freshly Ground Pepper: 1 teaspoon; adjust based on your spice preference.
• Neutral Oil: Used for searing.
• Hot Water: 1/2 cup

Instructions

Step 1: Preparing the Elastic Meat Mixture

In a mixing bowl, combine the ground pork with the chopped scallions, salt, light soy sauce, and white pepper. Integrate the cornstarch and stir the mixture consistently in one direction. Use a technique of lifting and slapping the mixture back into the bowl until it gains a sticky, elastic consistency. This method ensures the filling adheres well and doesn’t fall out during cooking.

Step 2: Crafting the Perfect Tofu Pocket

Cut the tofu into thick slices, each about 2 inches wide. Instead of hollowing out the tofu, which risks breaking it, gently use chopsticks to stretch the center of each tofu piece. Carefully insert the meat filling into this cavity. The tofu’s elasticity allows it to hold the filling securely.

Step 3: Achieving a Golden Sear

In a flat-bottomed skillet, heat a light layer of oil. Place the tofu pieces meat-side down first. Cook over medium heat until the meat achieves a golden crust. Lightly season with salt and white pepper, then flip to sear the tofu side until it is also golden and firm.

Step 4: The Clay Pot Infusion

Transfer the seared tofu into a preheated clay pot or a heavy-bottomed pot. Add 1/2 cup of hot water along with the light soy sauce and oyster sauce. Cover the pot and bring it to a boil over high heat. This steaming process cooks the pork thoroughly and infuses the tofu with the savory juices.

Step 5: Finishing with Aroma

As the sauce thickens, sprinkle a generous amount of freshly ground pepper. This final step, known as the ‘Zhe’ technique, contributes a rich, spicy aroma. Garnish with fresh scallions and serve immediately while the dish is still sizzling.

Chef’s Insights

• Choosing the Right Tofu: ‘Tender Tofu’ offers a superior texture, but medium-firm varieties are more forgiving for beginners. Avoid silken tofu as it’s too delicate, and extra-firm tofu which lacks moisture.
• The Binding Secret: Cornstarch and the ‘beating’ method are crucial for ensuring the meat stays attached to the tofu.
• Salt Balance: Given the concentrated flavors in the clay pot, it’s wise to use salt sparingly during the initial searing.

Nutritional Information (Per Serving)

• Calories: Approximately 320 kcal
• Protein: 22g
• Total Fat: 18g
• Carbohydrates: 8g
• Rich in: Isoflavones and essential minerals.