Hakka Niang Dou Fu (Hakka Stuffed Tofu)
Meat in tofu! The heartwarming soul food of the Hakka people
Description
A traditional dish representing the Hakka people in Southern China. Squares of tofu are hollowed out, stuffed with a minced pork and shrimp filling, pan-fried until fragrant, and braised in a soy-based broth in a claypot.
Restaurants serving Hakka Niang Dou Fu (Hakka Stuffed Tofu)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Firm tofu
- Minced pork
- Peeled shrimp
- Scallion
- Soy sauce
- Oyster sauce
- Chicken broth
Instructions
- [Authentic Recipe]
- Cut firm tofu into rectangles and shallowly hollow the center.
- Knead minced pork, smashed shrimp, scallion, shiitake, salt, and starch into a filling.
- Dust the hollows with starch and stuff heavily with the meat.
- Pan-fry meat-side down until golden, then flip.
- Transfer to a claypot, pour in soy, oyster sauce, and chicken broth.
- Braise on low for
- mins until the tofu completely absorbs the broth.
- Garnish with scallions.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of the seared pork and tofu infused with umami、旨味を吸った豆腐
Substitutes at Japanese supermarkets
Can be perfectly made with JP firm tofu and minced pork
Pairing
White Rice / Warm Oolong Tea
Trivia
Originates from the nomadic Hakka people who, unable to find wheat flour for dumplings in the South, stuffed meat into local tofu as a substitute. A dish with deep history.
Eating tips & etiquette
Scoop the boiling hot tofu from the claypot and eat it over rice. The softness of the tofu and the bounce of the meat unify in the mouth.
Allergen
Soybeans, Pork, Shrimp, Wheat