Hakka stuffed tofu 客家酿豆腐
Hakka stuffed tofu is featured among the local specialties of Guangdong.
Tofu blocks are filled with minced meat and then cooked in a savory sauce. Order this Meizhou staple with rice and check the filling if avoiding pork.
How it is made
Holes are made in tofu blocks and filled with minced meat, often pork. The pieces are pan-seared, simmered or otherwise cooked in a savory sauce.
Flavour & texture
Mild, soft tofu contrasts with the denser filling and any browned surface. The sauce spreads the meat flavor through the bean curd.
Local roots & traditions
Stuffed tofu is a recognizable Hakka dish, particularly associated with areas such as Meizhou.
How to order Hakka stuffed tofu
Confirm the filling and cooking method; a fried version and a gently simmered one provide quite different textures.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Claypot rice 煲仔饭 →
Rice cooks in a clay pot with selected toppings such as cured meats or chicken added at the appropriate stage. Heat creates a browned rice crust against the pot, and sauce is usually mixed in before eating. The meal combines moist, flavored grains above with crunchy toasted rice below. Topping juices contribute much of the aroma.
Chaozhou beef balls 潮州牛肉丸 →
Beef is finely worked into a cohesive paste, seasoned, shaped into balls and cooked. The repeated working develops the characteristic resilient texture, with some versions including tendon. A good ball has a springy, dense bite and concentrated beef flavor, quite different from a loose Western-style meatball.
Questions before you order
What name should I show when ordering?
Show 客家酿豆腐 for Hakka stuffed tofu. Confirm the filling and cooking method; a fried version and a gently simmered one provide quite different textures.
Sources & reading
Recipes and servings vary between kitchens.