Firm tofu cubes hollowed and stuffed with seasoned ground pork, pan-fried and braised in a light savory sauce, a Hakka Chinese classic.
Niang doufu belongs to the broader Hakka Chinese tradition of niang cai, stuffed dishes where a savory meat filling is tucked into vegetables or tofu, born from a resourceful cooking style that made meat go further. Firm tofu cubes are carefully hollowed to create a small pocket, which is then packed with a seasoned mixture of ground pork, scallion and a touch of soy sauce, requiring a gentle hand so the tofu doesn't crumble. Pan-fried first to develop a light golden crust that helps the tofu hold its shape, the stuffed cubes are then braised briefly in a savory sauce, resulting in a dish that's soft, comforting and distinctly different from typical stir-fried tofu preparations.
Serves 4
Use a small spoon to carefully scoop a shallow pocket into each tofu cube, reserving the scooped tofu.
Mix ground pork with half the scallions, the reserved scooped tofu, soy sauce, sesame oil and cornstarch.
Pack the pork filling firmly into each tofu pocket, smoothing the top.
Handle the tofu gently throughout — it's delicate and can crumble if squeezed too firmly while stuffing.
Heat oil in a skillet and fry the stuffed tofu, filling-side down first, until golden, about 3-4 minutes per side.
Whisk soy sauce, oyster sauce and chicken stock together, then pour into the pan around the tofu.
Simmer gently for 8-10 minutes until the pork filling is cooked through.
Stir the cornstarch slurry once more, add to the pan, and simmer briefly until the sauce thickens; garnish with remaining scallions and serve.
Handle the tofu gently while hollowing and stuffing it, since it's delicate and prone to crumbling under too much pressure.
Pan-fry the filling side down first to develop a crust that helps hold the stuffing in place during the subsequent braise.
Use firm or extra-firm tofu specifically, since softer varieties won't hold their shape once hollowed and stuffed.
Shrimp can be mixed into or substituted for some of the pork in the filling.
A version using bitter melon or bell pepper instead of tofu is equally traditional in Hakka cooking.
Steaming the stuffed tofu instead of pan-frying and braising gives a lighter, though less richly flavored, result.
Refrigerate up to 3 days in an airtight container; reheat gently in a covered pan with a splash of water or stock to keep the tofu from drying out.
Niang doufu is a signature dish of Hakka cuisine, a Chinese subgroup known for their resourceful cooking traditions, where stuffing tofu and vegetables with meat fillings developed as a way to stretch limited amounts of meat across a larger meal.
No, silken tofu is too delicate to hollow and stuff without falling apart — firm or extra-firm tofu is necessary for this dish.
A bit of extra soy sauce with a pinch of sugar approximates the savory depth, though the flavor will be less complex.
It was likely handled too roughly, or a softer tofu variety was used — work gently and choose a firm or extra-firm block.
Per serving (260g / 9.2 oz) · 4 servings total
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