Authentic Stuffed Tofu: A Beloved Chinese Family Recipe from “Sunday’s with Mom”

My culinary journey began not in a professional kitchen, but in the heart of my childhood home, standing beside my incredible mother. From a very young age, the kitchen was my favorite classroom, a vibrant space filled with enticing aromas and the comforting sounds of cooking. I would eagerly absorb every intricate detail, every whispered secret, as my mom masterfully prepared our family meals. She instilled in me not only fundamental cooking techniques but also a deep appreciation for the rich tapestry of traditional Chinese recipes, many of which she herself learned by watching my grandmother.

Today, I’m thrilled to introduce a new, deeply personal series called “Sunday’s with Mom.” This series is a heartfelt endeavor, primarily for my own legacy and future family. While I genuinely hope some of you might be inspired to try these unique dishes, I understand that many of the recipes I’ll be sharing here might seem a bit time-consuming, a common characteristic of truly authentic Chinese cuisine. Furthermore, some ingredients might not be staples in every pantry, requiring a special trip to an Asian market. Of course, it would bring me immense joy if you embarked on one of these culinary adventures with me, but I recognize it’s a journey not everyone can easily undertake.

So, why dedicate an entire series to these complex, often rare recipes? The answer is simple and deeply personal: I envision this series as an online memory book, a culinary chronicle for my future generations. As time marches on, the invaluable guidance and impromptu cooking lessons from my mother will one day become cherished memories. These recipes are my way of safeguarding her legacy, a delicious inheritance I wish to pass down to my children. They are a tangible recollection of how to prepare the beloved childhood dishes that brought so much warmth and joy to my brother and me. Each recipe in “Sunday’s with Mom” holds a special place in my heart, a treasure trove of flavor and family history. I’m sharing these intimate culinary experiences with you because perhaps you’re seeking to explore new flavors, dive into traditional Chinese cooking, or simply find inspiration in the stories behind the food. Whatever your reason, I truly hope you find as much delight in this series as I do in crafting it.

The Art of Intuitive Cooking and the Magic of Stuffed Tofu

My mom possessed an extraordinary knack for creating the most exquisite sauces, perfectly complementing everything from succulent meats to vibrant side dishes. Recreating these beloved childhood meals with her was a truly nostalgic experience, but not without its charming challenges. One of the biggest hurdles? My mom rarely, if ever, writes anything down! I completely empathize with her spontaneous approach; it mirrors my own style in the kitchen when I’m not meticulously documenting recipes for the blog or a cookbook. It’s always a “splash of this,” a “pinch of that,” an intuitive dance of flavors. As I shadowed her around the kitchen, I constantly had to remind her to measure ingredients, an act that felt almost sacrilegious to her natural flow. Trust me, it’s one of the biggest tests of my patience and precision! I confess, the rigorous act of measuring is often my least favorite part of the cooking process.

Amidst these delightful challenges, one recipe stands out as a true cornerstone of our childhood: this incredible Stuffed Tofu. Often referred to as Yong Tau Foo in many Chinese dialects, this dish is a testament to the beauty of thoughtful preparation. It requires a bit of time and a gentle hand, as you meticulously ‘carve’ out a pocket in the center of each tofu square. This hollow space is then generously filled with a flavorful ground pork mixture, meticulously seasoned and spiced. Each stuffed tofu piece is then delicately dredged in flour, given a light egg wash, and finally pan-fried to a golden perfection. The result is undeniably spectacular, a delightful medley of textures and tastes where the soft, yielding tofu gives way to a savory, juicy filling. However, its somewhat involved nature means it’s not typically a weeknight dinner. If you’re pressed for time after a long workday, I highly recommend saving this culinary project for a relaxed weekend. It’s an experience best savored, from preparation to the very last bite.

Stuffed Tofu is a cherished dish across various Chinese cuisines, particularly Hakka cuisine, where it embodies the philosophy of making the most of available ingredients and creating wholesome, satisfying meals. The beauty of this dish lies not just in its flavor, but in the meticulous craftsmanship, transforming simple tofu into a vessel for rich, savory fillings. It’s more than just a meal; it’s a culinary hug, a symbol of family, and a delicious way to connect with cultural roots.

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Sunday’s with Mom: Classic Stuffed Tofu with Savory Pork

By: Julie Chiou

Stuffed Tofu is a beloved childhood favorite from our family, and we hope it becomes one of yours too! Firm tofu squares are carefully filled with a savory ground pork mixture and then enveloped in a rich, aromatic sauce that will have you savoring every last bite.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

• 1 pound (454 g) medium firm tofu, ensure it’s medium firm or firm; soft tofu will crumble easily.

For the Filling

• ½ pound (227 g) ground pork
• 1 scallion, finely diced
• 1 ½ tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon granulated sugar
• 1 tablespoon Shaoxing cooking wine
• ¼ teaspoon ground black pepper

For the Coating

• 1 egg, lightly beaten
• ¼ cup (31 g) all-purpose flour

For the Sauce

• 3 scallions, cut into 1-inch pieces
• 3 large pieces of ginger, thinly sliced
• 2 cloves garlic, minced
• Shiitake mushrooms, sliced (fresh or rehydrated dried)
• ⅔ cup (121 g) frozen mixed vegetables, thawed
• 2 ½ tablespoons soy sauce
• 1 cup (237 ml) water
• 2 ½ teaspoons granulated sugar

Instructions

• Begin by preparing your tofu for stuffing. Cut the block of tofu into thick, roughly 2-inch square pieces. Using a melon baller or a small spoon, carefully hollow out the center of each tofu square, ensuring you do not pierce all the way through to the other side. This creates a perfect pocket for the filling. Set the carved tofu aside. (The removed tofu centers can be saved and added to the sauce later for extra texture and flavor.)
• For the delectable pork filling, combine all the listed ingredients for the filling in a medium bowl. Mix thoroughly with your hands or a spatula until everything is well incorporated.
• Take approximately a tablespoon (or slightly more, depending on the tofu pocket size) of the pork filling. Roll it into a compact ball and gently press it into the hollowed-out center of each tofu square. Repeat this process until all the tofu pieces are generously filled and most of the filling mixture is used up. (See note below if you have extra filling).
• Prepare two separate shallow bowls: one with the lightly beaten egg and the other with the all-purpose flour. Carefully dip each stuffed tofu piece first into the egg wash, ensuring it’s lightly coated, then dredge it in the flour, coating both sides evenly. This creates a lovely crust when pan-fried.
• Heat a large skillet over medium-high heat and add about 1 tablespoon of vegetable oil. Once the oil is shimmering, carefully place the flour-dredged stuffed tofu pieces into the skillet. Pan-fry for 2-3 minutes on each side until golden brown. The tofu will not be thoroughly cooked at this stage, but this initial searing provides texture and holds the filling. Remove the pan-fried tofu from the skillet and set aside on a plate.
• Using the same skillet (add a touch more oil if needed), add the sliced scallions, ginger, minced garlic, sliced shiitake mushrooms, and thawed frozen vegetables. Sauté these aromatics and vegetables for 2-3 minutes until fragrant. Pour in the liquids for the sauce (soy sauce, water, and granulated sugar). Allow the mixture to come to a gentle simmer for about 2 minutes to meld the flavors. Then, carefully return the pan-fried stuffed tofu back into the simmering sauce. Let the entire mixture simmer for another 7-10 minutes, or until the pork filling is completely cooked through and the sauce has slightly thickened. For even cooking and flavor distribution, I recommend gently flipping the tofu pieces throughout the simmering process.
• Once the Stuffed Tofu is fully cooked and the sauce is rich and inviting, carefully arrange the tofu pieces on your serving platter. Generously spoon the savory sauce, along with the vegetables, all over the top of the tofu. Serve hot with steamed white rice for a truly authentic and comforting Chinese meal.

Notes

If you find yourself with a small amount of extra pork filling after stuffing the tofu, don’t let it go to waste! Simply crumble it directly into the skillet with the sauce ingredients and cook it along with the vegetables. It will add even more savory goodness to your sauce.

Nutrition

Calories: 375kcal, Carbohydrates: 21g, Protein: 24g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 1407mg, Potassium: 330mg, Fiber: 3g, Sugar: 5g

Disclaimers

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

I hope this journey into the heartwarming world of Stuffed Tofu has inspired you to explore the rich traditions of Chinese home cooking. This recipe, much like many others from my “Sunday’s with Mom” series, is a labor of love, a testament to the enduring power of family, tradition, and delicious food. It’s a dish that transcends generations, offering comfort and a taste of heritage with every bite. So, whether you’re recreating this recipe in your own kitchen or simply enjoying the story behind it, remember the joy and legacy that food carries. Happy cooking, and may your kitchen always be filled with love and laughter!