This week's recipe is my personal favorite tofu dish, Hakka Pork Stuffed Tofu.
There's some regional variation here - this is the authentic 'Dongjiang' style Hakka stuffed tofu coming from the Huizhou prefecture in the Pearl River region. But there's Hakka people everywhere, so there's also the super-old-school Meizhou style which uses a similar filling but cuts the tofu into triangles and steams them... and another famous variety is the Singaporean/Malaysian type which stuffs with fish and is deep-fried. We enjoy all of them, but the Dongjiang style is the type that I fell in love with and that's what we're teaching you today.
You can find the detailed recipe and ingredient list at the reddit post over at /r/cooking:
[ Ссылка ]
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
