Hakka Style Pan-Fried Stuffed Tofu

Instructions

1. 1

   Drain the firm tofu and pat it dry with paper towels. Cut the tofu into 8 thick squares or rectangles. Using a small spoon, carefully scoop out a shallow cavity in the center of each tofu piece, being careful not to break through the bottom or sides. Set aside the scooped-out tofu.

2. 2

   Finely chop the shiitake mushrooms, green onions, and the reserved scooped-out tofu. Mince the garlic.

3. 3

   In a mixing bowl, combine the ground pork, chopped shiitake mushrooms, green onions, minced garlic, chopped tofu, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 1/4 teaspoon white pepper. Mix well until the filling is sticky and well combined.

4. 4

   Carefully stuff each tofu cavity with the pork mixture, pressing gently to fill and smooth the top.

5. 5

   Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat. Place the stuffed tofu pieces, filling side down, and pan-fry for 3-4 minutes until golden brown.

6. 6

   Gently flip the tofu pieces and cook the other side for another 3-4 minutes, until the tofu is golden and the filling is cooked through.

7. 7

   Remove from the pan and serve hot, garnished with extra green onions if desired.