Stuffed Tofu

• 150g pork belly (or shoulder), minced
• 3 dry shitake mushrooms, soaked and finely diced
• 30g dry squid (or shrimp), soaked and finely diced
• 1 spring onion, stem finely chopped for filling, leaves fine rings as garnish
• 1 small bunch Chinese celery (or coriander), finely chopped
• 600g medium firm tofu, cut into 4x4x3 cm blocks

Filling seasoning

• 1 tsp white pepper
• 1 Tbsp oyster sauce
• 1 Tbsp light soy sauce

Sauce

• 1 Tbsp oyster sauce
• 1⁄2 Tbsp light soy sauce
• 1 tsp sugar
• 1 pinch white pepper
• 50ml water
• Cornflour slurry to thicken

Prepare the Tofu:

Use medium-firm tofu (not silken or extra firm).

Slice the tofu block in half horizontally, then cut into equal square or rectangular blocks—each about the size of a matchbox.

Dissolve salt into a bowl of water and soak the tofu pieces for 20–30 minutes. This seasons them, reduces the beany taste, and firms them up slightly.

Prepare the Dry Ingredients:

Soak dried shiitake mushrooms and dried squid overnight in water. Reserve the soaking water for later use.

Slice the squid thinly and dice into small pieces. Remove any tough or inedible parts.

Do the same with the mushrooms—slice and then finely chop.

 Hand-Minced Pork Belly:

Use pork belly with a good balance of meat and fat.

Slice, then finely mince the pork by hand for better texture and juiciness.

Chop in multiple directions until the mince is fine and sticky.

Prepare Aromatics:

Separate the white stems and green tops of spring onions.

Finely chop the stems (for frying) and slice the tops (for garnish).

Roughly chop a handful of coriander.

Sauté Filling Base:

In a hot pan, heat oil and fry the chopped mushrooms, squid, and spring onion stems for 2–3 minutes until fragrant. This reduces moisture and intensifies the flavour.

Add the sautéed mix to the minced pork in a bowl.

Season the Filling:

To the bowl, add a pinch of salt, generous white pepper, a dash of light soy sauce, and a splash of oyster sauce.

Mix thoroughly by hand, then "smash" the mixture against the sides of the bowl around 20 times. This helps bind the filling so it won’t fall out of the tofu during cooking.

Stuff the Tofu:

Drain and rinse the tofu to remove excess salt.

Use chopsticks or your thumb to gently make a cavity in each tofu block.

Stuff each piece with a small spoonful of filling, pressing it in gently and flattening the top.

Pan Fry the Tofu:

Heat a generous amount of oil in a non-stick frying pan.

Place the tofu pieces meat-side down in the pan, starting from the edges to the centre.

Fry for 3–4 minutes until golden brown, then flip and cook the other side for another 3–4 minutes.

Make the Sauce:

Once both sides are golden, add:

A splash of light soy sauce

A little oyster sauce

The reserved mushroom and squid soaking liquid

A pinch of white pepper

Add just enough liquid to cover the base of the pan.

Cover with a lid and simmer on medium heat for 4–5 minutes.

Thicken the Sauce:

Mix cornflour with cold water to make a slurry.

Remove the lid and, over gentle heat, stir in the slurry little by little.

Let the sauce thicken until it coats the tofu nicely.

Serve:

Spoon the glossy sauce over the tofu.

Garnish with chopped spring onion greens and fresh coriander.