Hakka Stuffed Tofu

Name: Hakka Stuffed Tofu
Yield: Serves 2
Ingredients: 500 grams Firm tofu; 3 tbsp Lee Kum Kee Premium Light Soy Sauce, to flavour; 4 tbsp Cornflour; 2 tbsp Vegetable oil; 1 Spring onion, finely sliced, to garnish; A hand full Coriander, to garnish; Stuffing :; 100 grams Prawns, raw and minced up into a paste with a cleaver; 100 grams Minced pork; 1 tbsp Lee Kum Kee Premium Light Soy Sauce; 1/2 tbsp Shaoxing wine; 1/2 Spring onion, finely chopped; 1 knob Ginger, ½cm in length, finely chopped; 1 tbsp Cornflour; 1/4 tsp Sugar; 1 pinch Ground white pepper; A hand full Coriander, finely chopped

2 people

00h 00

Credit: Lee Kum Kee UK

Ingredients
Method

500 grams Firm tofu
3 tbsp Lee Kum Kee Premium Light Soy Sauce, to flavour
4 tbsp Cornflour
2 tbsp Vegetable oil
1 Spring onion, finely sliced, to garnish
A hand full Coriander, to garnish
Stuffing :
100 grams Prawns, raw and minced up into a paste with a cleaver
100 grams Minced pork
1 tbsp Lee Kum Kee Premium Light Soy Sauce
1/2 tbsp Shaoxing wine
1/2 Spring onion, finely chopped
1 knob Ginger, ½cm in length, finely chopped
1 tbsp Cornflour
1/4 tsp Sugar
1 pinch Ground white pepper
A hand full Coriander, finely chopped

1). Knead all the stuffing ingredients together in a mixing bowl.
2). To combine the stuffing well, scoop up the filling from the mixing bowl in a cupped hand and throw the mix back into the mixing bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth texture when biting into the meat. Repeat this process 5–6 times, in order to tenderise the mix and combine well.
3). Slice the tofu into 4 x 4 x 2cm squares. Carefully scoop out a ‘crater’ in the middle of each square of tofu and lightly dust with cornflour(roughly a ¼ tsp of cornflour will be sufficient for each square).
4). Fill each tofu crater carefully with 1 heaped teaspoon of your stuffing mix. Any excess stuffing mix can be rolled into small meatballs and steamed alongside the tofu, so there is nothing wasted.
5). Set up a steamer over a pan of simmering water. Place the tofu squares on a heatproof plate or other surface that can fit into the steamer, then steam over a high heat for 10 minutes.
6). Once the tofu is cooked, heat the vegetable oil in a wok over a high heat and bring to smoking point. Once smoking hot, scatter the finely sliced spring onion and a little coriander onto the tofu squares and pour the hot oil over the top.
7). Season generously with the Lee Kum Kee Premium Light Soy Sauce and serve hot.