Hakka-style stuffed tofu from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan

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Notes about this recipe

  • chawkins on March 22, 2021

    These were pretty good. The water chestnuts added texture to the stuffing and the sauce has a slight kick to it with the garlic chile sauce. My package of tofu was 19 oz. so I doubled the amount of filling and had a little leftover. I did not dig a hole in the tofu and stuffed the hole. I simply dusted the top of the tofu cubes with cornstarch and spread a layer of the filling on top and had no problem with any of them falling off during the whole cooking process.

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