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Fish, East Asian

Hakka-style stuffed tofu with fish and rice

Hakka-style stuffed tofu is a Chinese dish for 4 people, ready in 40 minutes, medium difficulty, for about €4.40 per person. Hollowed tofu cubes are filled with a cod paste, pan-seared then braised in oyster sauce. The key to success is a sticky filling and tofu that's well drained before cooking.

Tofu cubes stuffed with fish, pan-seared then braised in an oyster sauce, a Hakka dish that impresses the whole family.

Hakka-style stuffed tofu with fish and rice
Total time
40 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Firm tofu turns silky once braised, while the cod filling stays tender with a light hit of ginger. Oyster sauce brings that signature umami depth found in Hakka cooking, without overpowering the delicate fish. It's a dish that surprises with its balance between the seared tofu's edge and the soft filling inside.

This is the kind of recipe to save for a Sunday when you have a bit of time, or for a dinner that breaks from routine when friends come over. Shaping the tofu takes a little patience, but the result impresses without demanding fancy technique. Mon Chou loves this dish for its generosity and its slightly unexpected twist.

The ingredients

4 people

Dairy

  • Firm tofu 600 g
  • Egg white 1

Fish counter

  • Cod fillets 300 g

Fruits and vegetables

  • Scallions 3
  • Fresh ginger 15 g

Pantry

  • Cornstarchoften in the pantry 2 tbsp
  • Oyster sauce 3 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy, Fish, Eggs, Mollusks, Gluten

The step by step recipe

  1. Blend the cod with the egg white, a spoon of cornstarch, the ginger, half the scallions, salt and pepper until you get a smooth, sticky paste.

    The blender should run long enough to create a paste that sticks together.

  2. Cut the tofu into large cubes, hollow out a small well in each, and dust them with cornstarch.

    Pat the tofu dry first, it will release less steam while cooking.

  3. Fill each cube with the fish paste, shaping it into a small dome.

    Wet the spoon in water so the filling doesn't stick to it.

  4. Brown the cubes in oil, filling side down first, for three minutes, then flip them. 6 min

    Don't move them until they release easily from the pan.

  5. Pour in the oyster sauce, soy sauce and 15 cl of water, cover and simmer for ten minutes while the rice cooks. 12 min

    No oyster sauce on hand? Mix soy sauce with a pinch of sugar instead.

  6. Serve the tofu coated in sauce over the rice, sprinkled with scallions.

    Thicken the sauce with a little cornstarch if it's too thin.

Our tips to get it right

  • Pick a firm, fry-style tofu, it holds together better during cooking and won't crumble when you hollow it out.
  • Let the filling rest in the fridge for a few minutes before stuffing the tofu, it firms up and sticks better.
  • Use a wide pan so the cubes don't touch while cooking, they'll brown more evenly.

The variations

  • Swap the cod for peeled shrimp, blended into the filling, it gives a firmer, slightly sweeter texture.
  • For a vegetarian version, replace the fish with finely chopped shiitake mushrooms mixed with a bit of silken tofu.
  • For a quicker version, shape the filling into separate small patties and pan-sear them alongside diced tofu, skipping the hollowing step.

What to serve it with

  • Steamed white rice
  • Garlic stir-fried greens
  • Green or jasmine tea

Storage

Store the stuffed tofu in the fridge in a sealed container for up to 2 days. Freezing isn't recommended, the tofu turns spongy once thawed. Reheat gently in a pan with a splash of water to loosen the sauce.

Questions about this dish

Can I use a different fish instead of cod?

Yes, any firm white fish like pollock or hake works well. Avoid fattier fish, which would make the filling less firm.

How do I keep the tofu from breaking when hollowing it out?

Use a small teaspoon and scoop gently from the center. Firm tofu that's been patted dry is much easier to handle.

Can I make the filling ahead of time?

Yes, you can blend the filling a day ahead and keep it covered in the fridge. Shape and cook the tofu just before serving for the best texture.

Why dust the tofu with cornstarch before stuffing it?

The cornstarch helps the filling stick to the tofu during cooking. It also keeps the dome of filling from coming loose when you flip the cubes.

How long does it take to make Hakka-style stuffed tofu with fish and rice?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Hakka-style stuffed tofu with fish and rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Hakka-style stuffed tofu with fish and rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, fish, eggs, mollusks, gluten. Always check the labels of the products you buy.

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