Yong tau foo is one of the most representative Hakka dishes. My parents never made it at home, so I only got to enjoy it when we visited their Hakka friends for dinner or ordered it at a restaurant.
Recently, a friend of mine had dental surgery and couldn’t eat solid food. She bought a big box of soft tofu from Costco and shared a few blocks with me. I rarely cook tofu dishes, but the first thing that came to mind was this Hakka Yong Tau Foo, soft tofu filled with savory pork, gently pan-fried, then braised with cabbage.
It’s delicate, comforting, and deeply flavorful, perfect for a cold winter night.
Ingredients
For the stuffed tofu:
- 1 box soft tofu
- ~180 g minced pork
- 1 shallot, minced
- 1 tsp salt
- ½ tsp sugar
- 1 tsp soy sauce
- 1 tbsp oyster sauce
- Pinch of ground white pepper
- 1 tsp cornstarch
- 2 tsp oil
- A few pieces napa cabbage
- Minced scallion (for garnish)
For the sauce:
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp sesame oil
Instructions
- Step 1: Combine ~180g minced pork and 1 shallot in a bowl. Add 1tsp salt, 1/2tsp sugar, 1tsp soy sauce, 1tbsp oyster sauce, pinch of ground white pepper, 1tsp corn starch, and 2tsp oil. Mix well in one direction until slightly sticky. Marinate for 30 minutes at room temperature, or overnight in the refrigerator for deeper flavor.
- Step 2: Cut the soft tofu into roughly 2 x 2 x 3-inch blocks. Gently soak them in lightly salted water for about 10 minutes—this helps the tofu hold its shape during pan-frying.
- Step 3: Using a spoon, carefully scoop a small indentation from the center of each tofu block. Fill each cavity with a spoonful of the marinated minced pork, pressing gently so it adheres.
- Step 4: Heat oil in a pan over medium-high heat. Carefully place the tofu blocks in the pan with the meat side facing down. Let the pork brown and tofu turn golden before gently flipping. Continue turning carefully to brown all sides.
- Step 5: In a small bowl, mix all the sauce ingredients esp. till the corn stach dissolves.
- Step 6: In a clay pot (or regular pot), layer napa cabbage on the bottom. Gently place the stuffed tofu blocks on top. Pour the sauce evenly over them. Cover and cook over medium heat for about 5 minutes, or until the cabbage softens and the sauce thickens.
- Step 7: Remove from heat, garnish with minced scallions, and serve warm.
Enjoy the soft tofu, juicy pork filling, tender cabbage, and a savory, slightly sticky sauce.
