Chinese “Hakka” Style Stuffed Bean Curd “客家豆腐”

I grew up eating Hakka food since young as my Dad is of Hakka and Cantonese origin. One of my favourite Hakka dishes is “Hakka Yong Tofu”. There are many versions of this Hakka Tofu. I believe originally, fish is used to make Hakka tofu as which is made by my Dad as well. There are also many different varieties and methods of cooking. Normally the tofu is fried. However, in this version, I’m going to steam the tofu as it is healthier and easier. Also, I’m using pork and prawns in this recipe as the ingredient is easier to find and handle. I believe you can also use chicken instead of pork.


  • 2 large bean curds
  • 100 g minced pork shoulder
  • 80 g shelled prawns
  • 1 small pc (15g) salted fish (cut to smaller slices before frying)
  • 1/2 tsp light soya sauce
  • 1/2 tsp abalone sauce or oyster sauce
  • 2 g ginger
  • A pinch of sugar
  • Oil for frying salted fish


  • 1 tsp abalone sauce or oyster sauce
  • 1 tablespoon light soy sauce
  • A pinch of sugar
  • 1 tsp corn starch
  • 100 ml water
  • 2 stalks of spring onion (white part)
  • Oil for frying sauce


  • Chopped spring onion (green part)


  1. Pan-fry salted fish until thoroughly cooked (golden brown), set aside
  2. Chop the minced pork, prawn and salted fish until well combined
  3. Cut each beancurd into two pieces
  4. Then slice across the centre of the beancurd
  5. Stuff the minced meat into the centre of the beancurd. Arrange on steaming plate
  6. Steam over high heat 10-12 minutes.
  7. Mix soya sauce, abalone sauce, sugar, cornstarch with water. Set aside
  8. Fry the white part of the spring onion. Then add in the sauce. Stir until sauce thickens.
  9. Remove steam tofu from wok. Pour sauce over the tofu and garnish with spring onion. Serve.

Full recipe video for Chinese “Hakka” Style Stuffed Bean Curd “客家豆腐”:

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