Stuffed Doufu in Hot Claypot

Dongjiang (Tong Kong) in Guangdong province, Meixian district, is known for its clear mountain waters which are said to be excellent for producing the best snow white and succulent doufu (tofu). Hakkas in Dongjiang have mastered the art of cooking tofu. This dish is cooked in a claypot to retain all the heat and flavours until it is ready to be served.

Cut 2 blocks of firm and silky tofu into rectangular bite sizes.

Blend mince lean pork, fish paste, dried shrimp, salted fish by chopping and blending vigorously with chopsticks. Alternatively, use an electric blender. Add salt, pepper and starch solution at every 5 minute interval.

Scoop a dollop of minced meat and press firmly on top of each beancurd, taking care not to dent it. Fry in oil till cooked.

Heat up frying pan with vegetable oil. Saute garlic, spring onion and ginger in this sequence. Bring 3 TBS of chicken stock to the boil in a claypot. Add garlic, spring onion and ginger.

Put in the vegetables : carrot, spinach or cabbage and simmer. Add the cooked beancurd. Drizzle a little soy sauce, sesame oil and oyster sauce.
Cover and bring to a gradual boil.

References to other types of stuffed tofu :

Compare this with fried tofu http://hakkafood.blogspot.com/2009/04/pan-fried-niang-dou-fu.html

and assorted stuffed vegetables and beancurd variations http://hakkafood.blogspot.com/search?q=niang+dofu

Pan Fried Niang Dou fu 煎酿豆腐

Panfried Niang Doufu with light cornstarch on a bed of lettuce.

An all-time favourite for those who love wholesome Hakka cuisine.


For deep-fried yong tofu, please check out an earlier post :
http://hakkafood.blogspot.com/search?q=niang+dofu

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A simple Hakka meal for guests

A meal served at Zheng Cheng Lou at Yongding County, South China : rice and dishes.

From top left : Mei Cai Kou Ro; fried fresh water fish; steamed fish ball; salted chicken; marrow stew with meat, fried tofu and melon soup (centre).

Link :

http://oneworldtalk.freeforums.org/hakka-cuisine-t158.html

以家常便饭待客

Homemade Assorted Stuffed vegetables - Yong Tofu - Niang Doufu 酿 豆 腐

Hakka Stuffed Tofu

The story was told that Hakkas who migrated from central China, tried to improvise making jiaozi (meat dumplings) using tofu instead of wheat flour pastry which is a scarce in southern China. Today, niang doufu (yong tofu) has become popularized in Chinese restaurants throughout the world.


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Traditional and authentic yong tofu filling contains minced pork, salty dried fish and fish paste. Starch is added to bind the meat which is whipped into a bouncy consistency. Seasoning is basic, using salt and pepper, and possibly spring onions and cut chilli.

One is not limited to stuffing only tofu products. It is really up to the imagination of the cook and the availability of ingredients to create different delicious morsels.

Niang dofu is usually deep fried so that it could keep longer. They are then cooked in boiling soya bean and anchovy stock or oyster sauce gravy. The dipping sweet and chilli sauces add another layer of flavouring to the dish.