The Hakka ancestors migrated from the Central Plains to the south, and the Lingnan region produced more rice, less wheat, and very little flour, so it was not easy for the Hakka people, who were in the deep mountain hinterland at that time, to eat a meal of dumplings. Later, the Hakka people chopped pork into a filling, used tofu instead of flour, and stuffed the filling into tofu like dumplings. This method soon spread throughout the Hakka region and became an alternative to dumplings. Because of its delicious taste, it has become a famous Hakka dish, and now it is also a home-cooked dish on the Hakka table.
The method of making Hakka stuffed tofu is actually simple: first make the filling, chop the pork into minced pieces, add green onion, shrimp, salt, fish sauce, monosodium glutamate, pepper and a small amount of tapioca flour and mix well. Cut the old tofu into about 20cm cubes, use a small spoon and a knife to use it together, dig a small pit in the middle of each piece of tofu (be careful not to dig through), brew the right amount of meat stuffing in each tofu pit, and try to stuff it as solidly as possible, so that the meat and tofu stick firmly.
Then heat the oil in a saucepan and add the tofu cubes to start frying, so that each noodle is fried until golden brown and then rise. Fry the tofu until golden brown neatly on a casserole dish and add the stock to the right amount. Bring to a boil, turn to low heat, add MSG, salt, soy sauce, lard to taste, 20 minutes later, collect the juice, sprinkle with green onions, and serve.
Fresh Hakka stuffed tofu on the table is soft, tough, tender, smooth, fresh and fragrant, with a light golden yellow color, the fresh and smooth tofu, the delicious meat filling, coupled with the rich and mellow soup, making people salivate.