Hakka Stuffed Tofu

Soak the dried shiitake in enough extra water to cover. Start checking after about 20 minutes and continue until soft through the centre with no hard core; timing alone is not the test. Squeeze dry, remove tough stems, and mince finely. Wash the spring onions, mince the whites and finely slice the greens. Stir the 200 g ground pork with the mushrooms, onion whites, 15 ml light soy sauce, 5 g starch, 3 g salt and 1 g white pepper in one direction until tacky and cohesive.

Cut the 400 g firm tofu into 8 thick blocks with near-square tops about 4–5 cm across, and pat dry. Scoop a shallow pocket into each, keeping the base and side walls intact. Divide the filling evenly among them, press in gently and smooth the tops without splitting the tofu.

Heat 20 ml oil in a skillet over medium heat. Lower the tofu in stuffed-side down and cook undisturbed for about 3–4 minutes, until golden, set and easy to lift with a spatula. Do not force a piece that is still sticking; let it set a little longer.

Add the remaining 10 ml oil around the edge of the pan. Support each piece with a wide spatula and turn carefully. Cook for about 2–3 minutes, until the bases are golden and the blocks remain intact.

Mix the remaining 15 ml light soy sauce, 15 ml oyster sauce and 5 ml dark soy with 100 ml water. Pour around the tofu, bring to a gentle simmer, cover, and cook over low heat for about 5–6 minutes. Check that the filling centre reaches at least 71.1°C (160°F) with a food thermometer; continue braising until it does. Mix the remaining 5 g starch with the remaining 20 ml water. Uncover, stir the slurry again and add it gradually around the tofu. Gently shake the pan and simmer for about 1 minute, until the sauce lightly coats the tofu, then garnish with onion greens. Add a little extra water if the liquid runs low before the filling cooks through.