Hakka Stuffed Tofu (Yong Tau Foo)

400g medium-firm tofu
300g pork mince (preferably with some fat)
2–3 dried shiitake mushrooms, soaked and chopped
1 tablespoon dried squid (or dried shrimp), soaked and chopped
2 spring onions (stems finely chopped, greens for garnish)
Small handful coriander, chopped
Vegetable oil

The Filling Seasoning
1 tablespoon light soy sauce
1 tablespoon oyster sauce
Pinch salt
Pinch white pepper

The Sauce
2 tablespoons light soy sauce
1 tablespoon oyster sauce
200ml soaking liquid (from mushrooms/squid)
Pinch white pepper
1–2 teaspoons cornflour mixed with water (slurry)

PREPARATION

1. Cut the tofu into medium-sized blocks and soak in lightly salted water for 20 minutes to firm up.
2. Heat a pan with oil and fry the chopped mushrooms, dried squid and spring onion stems until fragrant.
3. Add this mixture to the pork mince along with soy sauce, oyster sauce, salt and white pepper.
4. Mix thoroughly, then “smack” the mixture in the bowl several times until sticky and well combined.
5. Drain and rinse the tofu, then gently create a small cavity in each piece using chopsticks.
6. Stuff each tofu piece with the pork filling, pressing it in firmly.

COOKING

1. Heat oil in a pan and place tofu filling-side down first.
2. Pan fry for 3–4 minutes until golden, then turn and cook the other side.
3. Add light soy, oyster sauce and the soaking liquid to the pan.
4. Cover and simmer on medium heat for 4–5 minutes.
5. Add cornflour slurry gradually to thicken the sauce until it coats the tofu.
6. Garnish with spring onions and coriander, then serve hot.

School of Wok Tips

• Use medium-firm tofu—it holds shape while staying tender.
• Fry filling first to intensify flavour.
• Smacking the filling improves texture and binding.
• Add slurry gradually to control sauce thickness.

FAQs

What is Yong Tau Foo?
A Hakka dish where tofu or vegetables are stuffed with minced meat or fish paste.

Can I make this vegetarian?
Yes, replace pork with a mushroom or tofu-based filling.

Why soak tofu in salt water?
It firms up the tofu and improves flavour while reducing fragility.