Traditional Cantonese Cuisine: Stuffed Tofu with Meat Filling
When silky tofu meets fragrant minced meat, whether pan-fried or steamed, it transforms into a perfect combination—crispy on the outside, tender inside. This Hakka culinary creation lets you enjoy the rich aroma of both soy and savory meat in every bite!
1. Origin and History
This dish reflects the ingenuity of Hakka immigrants. During the Northern Song Dynasty, people migrating south from central China substituted tofu for wheat dough to wrap fillings, due to grain shortages. Over time, it evolved into a beloved traditional Cantonese and Hakka specialty.
2. Cultural Significance
As a representative of the Hakka “stuffed food culture” (where almost anything can be stuffed), Stuffed Tofu symbolizes family reunion and creativity. It is a must-have on festive banquet tables and showcases the Hakka philosophy of turning humble ingredients into refined cuisine.
3. Ingredient Highlights
The main ingredient is firm salted tofu, which holds its shape without breaking. The filling is usually minced pork belly mixed with shiitake mushrooms and dried shrimp. The secret touch is the use of soy sauce and scallions during pan-frying, which enhances its savory depth.
4. Cooking Process
The tofu is cut into cubes, with a small hole carved out to hold the seasoned meat filling. The pieces are pan-fried until golden on both sides, then simmered in broth so the tofu absorbs the rich essence of the soup.
5. Flavor and Texture
The outer layer develops a delicate crispness, while the tofu inside remains as soft as custard. The meat filling is juicy and flavorful, perfectly blending the earthy aroma of tofu with the umami of pork and mushrooms. The broth adds a lingering savory sweetness.
6. How to Enjoy It
Stuffed Tofu is best enjoyed with steamed rice, especially when the sauce is mixed into the rice. It pairs well with leafy greens for balance, and many Hakka families also serve it as a popular side dish with rice wine.
7. Tasting Recommendations
In cities like Shenzhen and Meizhou, Hakka restaurants such as “Hakka King” or “Kegou” serve this dish as a signature item. A portion usually costs around 38–68 RMB. When ordering, simply ask for “Hakka Stuffed Tofu” and choose between pan-fried (jian niang) or steamed (qing niang) styles.
8. Travel Tips
The English name is “Stuffed Tofu” or “Hakka Yong Tau Foo.” The flavor is light and delicate, and if you prefer something less oily, the steamed version is recommended.
9. Easy Home Recipe
At home, you can recreate it easily: cut firm tofu into cubes, carve out the center, and fill with seasoned minced meat. Pan-fry until cooked, then drizzle with soy sauce for a quick yet authentic taste!
When traveling in China, don’t miss this “tofu with meat” wonder. The moment your teeth break through the crispy tofu skin and reach the tender filling, you’ll be amazed at how such simple ingredients can create such heartwarming flavors!
