Hakka Style Chinese Stuffed Tofu

Step 1

Mince the ground pork and ginger together. Remove the skin from the salted fish and mince it up with the pork and ginger until very well-combined.

Step 2

Cut tofu into 2-inch squares about 3/4-inch thick. Scoop out about 1 teaspoon of tofu from each piece to make room for the meat. In a bowl, stir the excess tofu in with the pork. Add the wine, a pinch of fresh ground white pepper, and salt to the meat mixture. Mix well.

Step 3

Divide the meat among the tofu pieces. Steam the plate of tofu in a wok or steamer for about 10 minutes.

Step 4

While the tofu is steaming, mix 1 tbsp of cornstarch with 1 tbsp of water and set aside. Cut 4 to 6 pieces of the scallion about 3 inches long, and cut lengthwise slits on both ends. Put into a bowl of ice water. The ends curl up nicely and can be used as a garnish. Dice the rest of the scallions and set aside.

Step 5

When the tofu is done, carefully remove the plate. Pour any excess liquid back into the wok and add more water if needed to make about a quarter cup of sauce.

Step 6

Heat the liquid to a simmer and add the oyster sauce and dark soy. Season with a bit of salt and white pepper, and add the cornstarch slurry. Simmer the sauce until it's thick enough to coat the back of a spoon. Pour the sauce over the tofu and garnish with scallions.