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Hakka Style Stuffed Tofu

This hakka style tofu is stuffed with vegan ground pork, crumbled tofu, aromatics, seasoning and served with an umami sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Main Course, Side Dish
Cuisine: Chinese
Keyword: high protein, tofu recipes
Servings: 6

Ingredients

  • 600 g extra firm tofu
  • oil for deep frying / pan frying / air frying
  • 1 pack vegan pork mince 220g
  • 4-5 shitake mushrooms
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 stalks scallions white and green parts
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp sesame oil
  • 1 tsp mushroom seasoning
  • 2 tsp corn starch

Umami Sauce

  • 1 tbsp light soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tsp agave
  • 1/4 tsp white pepper
  • 1 tsp mushroom seasoning
  • 2 tsp corn starch
  • 1 cup water

Garnish

  • spring onions

Instructions

  • Cut tofu into thick cubes (about 1.5 inches thick). Hollow out the center slightly with a small spoon or knife to create space for stuffing.
  • In a bowl, combine vegan ground pork, crumbled tofu, chopped mushrooms, scallions, ginger, garlic, seasonings and corn starch. Mix well.
  • Mix until a sticky paste forms. Let it sit for 10 minutes to firm up.
  • Gently press filling into the hollow of each tofu piece. Smooth over the top with a spoon so it adheres well.
  • Deep frying: Heat oil in a non-stick skillet over medium heat. Place tofu inside for a few minutes until golden. Take out and drain the oil with a paper towel or wire rack.
    Pan frying: Heat oil in a non-stick skillet over medium heat. Place tofu filling-side down first to sear. Flip after 3–4 minutes and cook until golden on all sides.
  • Whisk together all ingredients for the sauce, add it to a pan over heat and keep mixing until it thickens.
  • Arrange the tofu on a plate, and spoon the sauce over. Garnish with chopped scallions.
  • Serve hot with steamed jasmine rice or noodles. Enjoy!