Hakka Stuffed Bean Curd

Stuffed bean curd dishes abound in China, in countless varieties. The fillings range from minced fresh or dried shrimp to minced fish to ground pork. Once stuffed, the bean curd can be panfried, deep-fried, steamed, or simmered in a soup. The nomadic Hakka people, who centuries ago migrated from northern to southern China, make perhaps more versions of this ubiquitous dish than any other group. They panfry the stuffed bean curd cakes and then braise them