The Sunday Project: HAKKA-STYLE STUFFED TOFU
with Karen Ralph and Christina Appave
Following the time-honoured
tradition of oral history,
Christina’s Hakka-Style Stuffed
Tofu has been passed from one
generation of her family to the
next, travelling from Mauritius
to Calgary while staying true to
its roots. The tofu is deep fried,
stuffed with a pork mixture
and then steamed. Depending
on your crowd, estimate two
triangles per person. It makes
an excellent appetizer or unique
addition to a many-coursed dinner.
The stuffed tofu triangles
are versatile and traditionally
served hot. They are great cold
with a drop or two of sesame
oil, a lemon juice spritz and
maybe some hot sauce like
Leftovers can be frozen or made into
a satisfying breakfast with the addition
of fried eggs. Christina’s Hakka-Style
Stuffed Tofu will enliven and enrich
your cooking repertoire.
We used medium-firm tofu and firm
silken tofu. Medium-firm tofu is readily
available in almost every supermarket.
It has a rough skin and dense interior,
which makes it easy to hold and
handle. Firm silken tofu can be found
at Planet Organic and most Asian markets.
Slick and delicate, this is superior
quality tofu that demands a light touch.
The block crushes easily and will
crumble if handled roughly, but the flavour
and texture are more refined than
the medium-firm tofu. The end result is
worth the effort.
Read the Sunday Project in the digital issue of City Palate.