Pork-stuffed tofu

Your ingredients

Get ready: Bowl, knife, teaspoon, frying pan, spatula and food thermometer.

• 🥩Filling: 80 g minced pork
• 🦐Filling: 80 g minced shrimp
• 🍄Filling: 2 large dried shiitake mushrooms, rehydrated and minced
• 🥣Filling: ¼ tsp minced ginger
• 🥣Filling: 1 tbsp light soy sauce
• 🥜Filling: ¼ tsp sesame oil
• 🍚Filling: ½ tsp cornflour
• 🍯Filling: 1 pinch sugar
• 🥣Tofu: 600 g firm tofu
• 🥣Tofu: 3 tbsp neutral cooking oil
• 🥣Sauce: 2 garlic cloves, minced
• 🥣Sauce: 1 tbsp light soy sauce
• 🥣Sauce: 1 tbsp oyster sauce
• 🍚Sauce: 1 tbsp cornflour
• 🌶️Sauce: 1 pinch ground white pepper
• 🍯Sauce: 1 pinch sugar
• 🥣Sauce: Scallions, finely chopped

Let’s make it

1. Make the filling

   Rehydrate shiitake according to their packet, keeping the clear soaking water. Finely chop and mix with pork, prawns, filling ginger, soy sauce, sesame oil, cornflour and sugar until sticky.

2. Hollow the tofu

   Pat tofu dry and cut into blocks about 2.5 cm thick. Carefully scoop a shallow square from each, keeping a solid base and sides. Fill with the meat mixture.

3. Fry with care

   Heat oil over medium heat and place blocks filling-side down. Cook until browned, then gently turn to brown the other sides. Allow about 10–15 minutes, longer over lower heat if needed, until filling centres reach 75°C for 30 seconds.

4. Mix the sauce

   Stir sauce soy sauce, oyster sauce, cornflour, white pepper and sugar with 5 tbsp clear mushroom-soaking water.

5. Finish and serve

   Leave a thin film of oil in the pan and gently fry garlic. Stir sauce again, add and simmer until bubbling and thickened. Pour over cooked tofu and finish with spring onion.