Stuffed Tofu, or niang doufu (酿豆腐), is a traditional Guangxi dish with a rich historical and cultural background. The origins of this dish can be traced back to the early Ming Dynasty when the Hakka people, migrating to the Zhaozhou area (now in northeastern Guangxi), began preparing this delicacy. Initially, stuffed dishes were commonly made with tofu, and over time, this dish has evolved into a beloved classic in Guangxi cuisine.
Main Ingredients
Fresh Tofu: The tofu used in this dish is made from locally grown soybeans, nurtured by the region’s clear mountain spring water. This gives the tofu a delicate, smooth texture and a fresh, tender taste.
Pork: A mix of fatty and lean pork is finely minced, providing both richness and a tender texture.
Other Ingredients: Shiitake mushrooms, scallions, starch, salt, soy sauce, and pepper are typically added to the stuffing. The choice of ingredients can vary depending on personal preference or regional variations, but the combination of pork and mushrooms is the most common.
Preparation and Cooking Methods
- Preparing the Tofu: Cut the fresh tofu into bite-sized cubes. Then, carve a small hole in each tofu block to make room for the stuffing. This step ensures that the tofu can hold the filling securely.
- Making the Stuffing: Mince the pork finely and mix it with the shiitake mushrooms, chopped scallions, starch, salt, soy sauce, and pepper. This mixture is then stirred together until smooth and evenly combined.
- Stuffing the Tofu: Carefully spoon the prepared filling into the small holes of each tofu cube. Make sure to fill each piece generously but not too tightly, allowing for a tender, flavorful bite.
- Cooking Methods: The dish can be prepared using various methods:
- Pan-frying: The stuffed tofu cubes are gently pan-fried over medium heat until both sides turn golden brown.
- Boiling: After pan-frying, the tofu blocks can be placed in a pot of broth, simmered with additional seasonings, and cooked until the broth thickens.
- Steaming: The stuffed tofu cubes can also be steamed until cooked through, allowing the tofu to retain its delicate texture while absorbing the flavors of the filling.
Flavor Characteristics and Texture
The flavor of stuffed tofu is both rich and delicate, with the smooth, creamy tofu perfectly complementing the savory stuffing. The combination of the tofu’s tender texture and the aromatic filling creates a unique flavor profile that is both satisfying and comforting.
