Uncle Henry’s Tofu Triangles

Preparation info

  • Difficulty


  • Makes

    3 to 4

    servings as a main dish

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

  • About

In my Uncle Henry’s homestyle version of stuffed tofu, a slot-like pocket is carved into tofu triangles to cradle a filling of pork, fish, and shrimp. To preserve the natural flavor of the tofu, Uncle Henry browns just the narrow slits of exposed filling. Then he gently braises the filled triangles in broth and thickens the juices to make a light sauce.


Stuffed Tofu

  • 1 teaspoon dried shrimp, or teaspoon salt
  • ounces peeled, deveined shrimp (3 or 4 shrimp; see note)
  • ounces skinless fillet from a white-fleshed fish, such as rockfish
  • 4 ounces ground pork
  • 2 tablespoons minced green onions
  • 1 tablespoon beaten egg
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • teaspoon ground white pepper
  • 1 pound firm tofu


  • 2 tablespoons vegetable oil
  • ¾ cup chicken broth, homemade or purchased
  • 1 tablespoon Chinese rice wine (shaoxing) or dry sherry
  • 2 teaspoons cornstarch
  • 2 teaspoons soy sauce
  • 1 tablespoon thinly sliced green onions, including green tops, for garnish


For the Stuffed Tofu

  1. Rinse the dried shrimp and place in a small bowl. Cover with warm water and soak until soft, about 15 minutes. Drain and squeeze water out of the shrimp. Finely chop the dried shrimp. If not using dried shrimp, omit this step and add the additional salt to the filling in step 2.
  2. Rinse the fresh shrimp and fish. Cut both into ½-inch chunks. With a large knife, finely chop the shrimp and fresh fish until they form a coarse, sticky paste. (Or place in a food processor and pulse just until a coarse, sticky paste forms.) In a small bowl, mix the dried shrimp, fresh shrimp and fish paste, ground pork, green onions, egg, garlic, salt, sugar, and white pepper until well blended.
  3. Rinse the tofu, and then drain for about 5 minutes. Cut the tofu into 4 squares or rectangles, each about 1 inch thick and 2½ to 3 inches wide. Cut the pieces in half diagonally to make triangles. Lay the tofu in a single layer on a double thickness of towels. Set another double layer of towels on top and press gently to remove excess moisture. Cut a slit down the center of the widest side of each triangle so it comes within ½ inch of the ends. Cut around the slit to form a generous ¼-inch-wide opening and carefully dig out the tofu to form a pocket. Gently fill the pocket with about 1 tablespoon filling, using a chopstick to push the filling into the pocket; the filling can mound slightly on top. Repeat to fill all. Reserve the tofu scraps for another use.

For Braising

  1. Set a 14-inch wok or 12-inch frying pan over medium-high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. Stand the triangles, filling side down, in the pan. If there’s extra filling, break it into ½-inch chunks and add to the pan. Cook until the filling is browned, about 2 minutes.
  2. Lay the tofu triangles flat. Add the broth, cover, and simmer over low heat, turning once halfway through, until the filling is no longer pink in the center (cut to test), 4 to 5 minutes total. With a slotted spatula, transfer the tofu to a serving dish, leaving behind the pan juices. In a small bowl, mix the wine, cornstarch, and soy sauce. Add to the pan juices and stir until the sauce reaches a boil, about 30 seconds. Pour over the tofu. Sprinkle with the green onions.