Hakka Stuffed Tofu By Jeremy Pang
Lee Kum Kee

Hakka Stuffed Tofu By Jeremy Pang

Serves 4
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By Jeremy Pang 

This delicious stuffed tofu recipe comes courtesy of the Hakka, a community in China responsible for a particularly fragrant, umami-heavy style of cuisine. Cubes of tofu are stuffed with minced pork and prawns, seasoned with soy sauce and steamed to perfection.


500g firm tofu
4 Tbsp cornflour
2 Tbsp vegetable oil
1 spring onion, finely sliced, to garnish
Coriander, to garnish


1 knob ginger, 1/2cm in length, finely chopped
½ spring onion, finely chopped
1 handful of coriander, finely chopped
100g pork mince
100g prawns, raw and minced up into a paste with a cleaver
1 Tbsp Lee Kum Kee Premium Light Soy Sauce
1/2 Tbsp Shaoxing wine
1/4 tsp sugar
1 pinch ground white pepper
1 Tbsp cornflour


1 Put all the stuffing ingredients into a bowl and mix well. This can be done by scooping up the filling from the mixing bowl in a cupped hand and throw the mix back into the bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth finish when biting into the meat. Repeat this process 5–6 times to tenderise the mix and combine well.
2 Slice the tofu into 4x4x2cm 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).
3 Fill each tofu crater carefully with 1 heaped teaspoon of your stuffing mix. Any excess stuffing can be rolled into small meatballs and steamed alongside the tofu so there's nothing wasted.
4 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.
5 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.
6 Season generously with Lee Kum Kee Premium Light Soy Sauce and serve hot
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.