Hakka stuffed tofu

Method

1. 01

   Step 1

   Remove the skin from the meat and mince it. Finely chop the shiitake mushrooms and mince them together with the meat. Add a little oyster sauce, cornstarch, and salt, and mix well.

   

2. 02

   Step 2

   Use soft tofu for a better texture. Cut the tofu into four small pieces.

   

3. 03

   Step 3

   This step is crucial. Pay attention to how you handle the tofu: use your index finger and thumb to wrap around the four sides of the tofu, and poke the top of the tofu with chopsticks. Dip the chopsticks in a little oil; this will make stuffing easier and prevent the meat from sticking to the chopsticks. Stuff it as shown in the picture.

   

4. 04

   Step 4

   Heat a pan, add a suitable amount of vegetable oil, and fry the tofu, meat side down, until golden brown. Flip it over and fry the other side until golden brown as well. Then remove it from the pan and place it in a casserole dish.

   

5. 05

   Step 5

   Now, wash the wok, heat it up with a little oil, add the washed scallions (crush the scallion heads), and stir-fry. Then, in a bowl, add half a bowl of water, a suitable amount of salt and light soy sauce, stir well with chopsticks, and pour it into the wok with the stir-fried scallions. Bring it to a boil, then transfer it to a clay pot and simmer. Tofu gets better the longer it simmers! However, be careful not to cook it too dry; leave some sauce. Next, in a bowl, add a little water and a small amount of cornstarch, stir well, and pour it into the tofu. Bring it to a boil, sprinkle with chopped scallions, and it's ready to eat.

   

6. 06

   Step 6

   Wash the lettuce thoroughly and dry it well. Wrap it around tofu for a better texture. Those who don't like tofu can eat it as is.