Hakka Stuffed Tofu (Tofu Filled with Minced Pork)

• 20 g Ginger root, firm and juicy
• 3 Spring onion, fresh
• 250 g Minced pork
• ½ tsp White pepper
• 2 tsp Sesame oil
• 2 tbsp Cornflour
• 450 g Silken tofu
• 2 tbsp Light soy sauce
• 1 ½ tbsp Oyster sauce
• 2 tbsp Shaoxing Cooking Wine
• 1 tsp Granulated sugar
• 200 ml Water
• 2 tbsp Vegetable oil

1. Peel the ginger and finely grate it. Thinly slice the spring onions, keeping the white and green parts separate.
2. In a mixing bowl, combine the minced pork with half the grated ginger, the white pepper, sesame oil, 1 tsp light soy sauce, and 1 tbsp cornflour. Mix until tacky and well combined.
3. Carefully drain the silken tofu and cut it into 6 thick rectangles. Using a small spoon, make a shallow pocket in the centre of each piece without breaking through the sides.
4. Gently pack the pork mixture into the pockets, smoothing the top so it sits flush with the tofu. Dust the stuffed side lightly with the remaining 1 tbsp cornflour.
5. Stir together the remaining light soy sauce, oyster sauce, Shaoxing Cooking Wine, granulated sugar, water, and the remaining grated ginger. Set the sauce aside.
6. Heat the vegetable oil in a large frying pan over medium heat. Add the tofu pieces stuffed-side down and pan-fry for 3 to 4 minutes until the pork is golden and releases cleanly from the pan.
7. Carefully turn the tofu and cook for 2 minutes to lightly colour the tofu side. Pour in the sauce, bring to a gentle simmer, then cover and cook for 6 to 8 minutes until the pork is cooked through.
8. Uncover and simmer for 2 to 3 minutes to lightly thicken the sauce, spooning it over the tofu. Scatter over the spring onion greens and serve hot.

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