Pan-fried Stuffed Tofu | A Hakka Home-Style Recipe

Mince one pound of pork, dice half a carrot, mince some onions, and mix well with light soy sauce, oyster sauce, cornstarch, oil, and salt.

I bought a large block of firm tofu, which is suitable for pan-frying as it doesn't fall apart easily; soft tofu is suitable for boiling, steaming, and Mapo soup, as it's tender and smooth.

Cut into small pieces as desired

Stuffed with pork filling

Heat oil in a pan, then sear the meat side down.

Fry until golden brown and set, then flip and fry the other side.

If you like it fried until golden brown, you can fry it for a shorter time if you're worried about the heat.

Prepare a sauce and simmer.

The sauce is quite simple: water, cornstarch, oyster sauce, light soy sauce, and salt.

Ready to serve and eat!