Stuffed Tofu (Tofo Bao)
豆腐煲
Cantonese tofu pockets stuffed with seasoned ground pork, pan-fried then braised in a savory sauce. Hearty, satisfying comfort food.
📋 Ingredients
What Is Stuffed Tofu (Tofo Bao)?
💡 Ingredient Notes: Stuffed Tofu (豆腐煲, or 酿豆腐 in Hakka) is a Cantonese/Hakka comfort dish — pieces of firm tofu hollowed out and stuffed with seasoned ground pork and dried shrimp, then pan-fried and braised in a savory sauce. The contrast of silky tofu and juicy meat filling is deeply satisfying. A beloved home-style dish across southern China, especially in Hakka communities. The technique of stuffing tofu (酿) is a hallmark of Hakka cooking — turning humble ingredients into something special.
Ingredients You'll Need
The Tofu
- 1 block firm tofu, cut into 8 rectangles
The Filling
- 200g ground pork
- 1 tbsp dried shrimp, soaked and minced
- 2 dried shiitake mushrooms, soaked and minced
- 1 scallion, minced
- 1 tsp cornstarch
- 1 tsp soy sauce
- ½ tsp sugar
- ½ tsp sesame oil
The Sauce
- 1 cup chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tsp sugar
- 1 tsp cornstarch + 2 tbsp water
- 2 tbsp cooking oil
📝 Instructions
Prep the tofu
Cut tofu into 8 rectangular blocks. Use a small spoon to scoop a pocket in the center of each — don't go all the way through. Sprinkle the scooped-out tofu with salt and mash it.
Make the filling
Mix the mashed tofu with ground pork, dried shrimp, mushrooms, scallion, cornstarch, soy sauce, sugar, and sesame oil. Stuff this mixture into the tofu pockets, mounding slightly.
Pan-fry
Heat oil in a pan. Place the stuffed tofu filling-side down first. Fry for 3 minutes until golden and crispy. Flip and fry the other side for 2 minutes.
Braise
Pour in stock, oyster sauce, soy sauce, and sugar. Simmer covered for 5-7 minutes until the filling is cooked through. Remove tofu to a plate. Thicken the sauce with cornstarch slurry and pour over.
💡 Pro Tips
- 💡Use firm tofu — soft tofu will break when stuffing. Extra-firm is even better.
- 💡Fry filling-side down first — this seals the filling and creates a crispy crust.
- 💡The dried shrimp add essential umami — don't skip them. Soak and mince before mixing.
📊 Nutrition Facts
❓ Frequently Asked Questions
Is this Hakka or Cantonese? Both! Stuffed tofu (酿豆腐) is a Hakka specialty that's been adopted into Cantonese cuisine. The technique is identical.
