Hakka Stuffed Tofu with Pork & Prawn (Yong Tau Foo)

⏱ 55 min · Serves 4

Golden squares of firm tofu, hollowed and packed with a springy pork-and-prawn filling, pan-fried until crisp then braised in a glossy soy-oyster gravy. A Hakka classic that turns humble tofu into something you'll fight over the last piece of.

Per serving: 428 kcal · 36.0g protein · 11.0g carbs · 27.0g fat

Ingredients

• 600g firm tofu (2 blocks), cut into 8 thick squares
• 200g minced pork
• 150g raw prawns, peeled, deveined and roughly chopped
• 2 spring onions, finely chopped, plus extra to garnish
• 1 tbsp finely grated ginger
• 2 cloves garlic, minced
• 1 tsp cornflour, plus 2 tsp for the sauce
• 1 tsp sesame oil
• 1 tbsp light soy sauce (for filling)
• 1/2 tsp ground white pepper
• 1/2 tsp sugar
• 3 tbsp neutral oil for frying
• 250ml chicken or vegetable stock
• 1.5 tbsp oyster sauce
• 1 tbsp light soy sauce (for sauce)
• 1 tsp dark soy sauce
• 1 tsp Shaoxing rice wine
• 1 red chilli, sliced (optional)
• Steamed rice, to serve

Method

1. Pat the tofu squares very dry with kitchen paper. Using a teaspoon, scoop a shallow hollow into one cut side of each square, leaving a 1cm wall. Reserve the scooped tofu.
2. In a bowl combine the pork, chopped prawns, scooped tofu, spring onions, ginger, garlic, 1 tsp cornflour, sesame oil, 1 tbsp light soy, white pepper and sugar. Mix vigorously in one direction for 2 minutes until sticky and springy.
3. Dust the hollows lightly with a little cornflour, then mound the filling into each one, pressing firmly and doming it slightly. You should have 8 stuffed pieces.
4. Heat 3 tbsp oil in a large non-stick frying pan over medium heat. Lay the tofu filling-side down and fry 4-5 minutes until deep golden and sealed. Flip and fry the tofu side 3 minutes more.
5. Whisk the stock, oyster sauce, 1 tbsp light soy, dark soy, Shaoxing wine and remaining 2 tsp cornflour together. Pour around the tofu in the pan.
6. Bring to a simmer, cover and braise gently for 8-10 minutes, spooning gravy over the tops, until the filling is cooked through and the sauce is glossy.
7. Scatter with spring onion and chilli and serve straight from the pan with steamed rice.