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Savory Hakka stuffed tofu with a pork and fish paste filling is a protein-rich comfort dish. A healthy, family recipe with fresh, homestyle flavor.
Cut the firm tofu into thick rectangles, about 2 inches long; pat dry with paper towels.
In a mixing bowl, combine ground pork, fish paste, finely chopped scallions, diced water chestnuts, and minced garlic. Add soy sauce, sesame oil, salt, and white pepper; mix well until smooth.
Use a spoon to gently hollow a small cavity in each tofu piece, being careful not to break them.
Stuff each tofu with about 2 tbsp of the filling, pressing gently so the mixture adheres.
Heat a nonstick skillet over medium heat. Place the stuffed tofu in with the filling side up; pan-fry for 3 minutes until the bottoms are lightly golden.
Add ¼ cup water to the pan, cover, and steam on low heat for 10 minutes, ensuring the filling cooks through without drying out the tofu.
Remove the lid and cook uncovered for another 2 minutes on medium-low to reduce excess moisture. Serve hot with a drizzle of extra soy sauce if desired.
