Stuffed Tofu

• 150g pork belly (or shoulder), minced
• 3 dry shitake mushrooms, soaked and finely diced
• 30g dry squid (or shrimp), soaked and finely diced
• 1 spring onion, stem finely chopped for filling, leaves fine rings as garnish
• 1 small bunch Chinese celery (or coriander), finely chopped
• 600g medium firm tofu, cut into 4x4x3 cm blocks

Filling seasoning

• 1 tsp white pepper
• 1 Tbsp oyster sauce
• 1 Tbsp light soy sauce

Sauce

• 1 Tbsp oyster sauce
• 1⁄2 Tbsp light soy sauce
• 1 tsp sugar
• 1 pinch white pepper
• 50ml water
• Cornflour slurry to thicken

Prepare the Tofu:

Use medium-firm tofu (not silken or extra firm).

Slice the tofu block in half horizontally, then cut into equal square or rectangular blocks—each about the size of a matchbox.

Dissolve salt into a bowl of water and soak the tofu pieces for 20–30 minutes. This seasons them, reduces the beany taste, and firms them up slightly.

Prepare the Dry Ingredients:

Soak dried shiitake mushrooms and dried squid overnight in water. Reserve the soaking water for later use.

Slice the squid thinly and dice into small pieces. Remove any tough or inedible parts.

Do the same with the mushrooms—slice and then finely chop.

 Hand-Minced Pork Belly:

Use pork belly with a good balance of meat and fat.

Slice, then finely mince the pork by hand for better texture and juiciness.

Chop in multiple directions until the mince is fine and sticky.

Prepare Aromatics:

Separate the white stems and green tops of spring onions.

Finely chop the stems (for frying) and slice the tops (for garnish).

Roughly chop a handful of coriander.