Niang Doufu (Chinese Stuffed Tofu with Pork)

About This Recipe

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.

Ingredients

Serves 4

• 2 blocksfirm tofu(cut into thick cubes)
• 200 gground pork
• 3scallions(finely chopped, divided)
• 1 tbspsoy sauce(for filling)
• 1 tspsesame oil(for filling)
• 1 tspcornstarch(for filling)
• 3 tbspvegetable oil(for frying)
• 2 tbspsoy sauce(for sauce)
• 1 tspoyster sauce(for sauce)
• 1 cupchicken stock(for sauce)
• 1 tbspcornstarch(mixed with 2 tbsp water, for sauce)

Instructions

1. 1

   Hollow the tofu

   Use a small spoon to carefully scoop a shallow pocket into each tofu cube, reserving the scooped tofu.

2. 2

   Make the filling

   Mix ground pork with half the scallions, the reserved scooped tofu, soy sauce, sesame oil and cornstarch.

3. 3

   Stuff the tofu

   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.

4. 4

   Pan-fry

   Heat oil in a skillet and fry the stuffed tofu, filling-side down first, until golden, about 3-4 minutes per side.

5. 5

   Make the sauce

   Whisk soy sauce, oyster sauce and chicken stock together, then pour into the pan around the tofu.

6. 6

   Braise

   Simmer gently for 8-10 minutes until the pork filling is cooked through.

7. 7

   Thicken and serve

   Stir the cornstarch slurry once more, add to the pan, and simmer briefly until the sauce thickens; garnish with remaining scallions and serve.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions