Meizhou and Huizhou, Guangdong Province — Hakka tradition
Signature Hakka dish of firm tofu blocks slit and filled with a paste of minced pork and salted fish, then pan-fried until golden before braising in stock with oyster sauce and soy. Said to have originated when Hakka migrants could not access wheat flour for dumplings and substituted tofu as the wrapper.
Mild tofu custard against intense savoury pork and fish filling; oyster sauce braise adds glossy sweetness
{"Firm or extra-firm tofu only — silken will crumble when handled","Filling: 80% pork mince, 20% salted dried fish (or shrimp paste) for umami depth","Pan-fry cut-side down first to seal filling and create golden crust","Braise gently in stock with oyster sauce until tofu absorbs sauce"}
{"Press firm tofu between paper towels 30 min before stuffing to reduce moisture","Lee Kum Kee Premium Oyster Sauce is the gold standard for the braising sauce","Serve in the braising sauce with spring onion garnish — the sauce is as important as the tofu"}
{"Over-filling causing tofu to split during frying","Using silken tofu instead of firm","Skipping the pan-fry step — the crust is essential for texture contrast"}
All Under Heaven — Carolyn Phillips; Hakka Soul — Carolyn Phillips