Hakka Stuffed Tofu

Soak the dried shiitake for about 20 minutes, squeeze dry, and mince. Stir the ground pork with shiitake, spring-onion whites, 15 ml light soy sauce, 5 g starch, 3 g salt, and 1 g white pepper until tacky.

Cut the firm tofu into eight thick blocks and pat dry. Scoop a shallow pocket in each without piercing the bottom, then pack in the filling and smooth the top.

Heat 20 ml oil in a skillet over medium heat. Add the tofu stuffed-side down and cook undisturbed for 3–4 minutes, until golden and set.

Add the remaining 10 ml oil if needed. Carefully flip and cook for 2–3 minutes, until the tofu bases are golden.

Mix the remaining 15 ml light soy sauce with oyster sauce, dark soy, 5 g starch, and 120 ml water. Pour around the tofu, cover, and simmer for 5–6 minutes, until the filling reaches at least 71°C. Uncover, reduce for about 1 minute, and garnish with spring-onion greens.