Stuffed Bean Curd with Peas

This is a Chinese clay pot classic. Firm tofu squares get deep-fried golden, hollowed out, packed with a seasoned pork filling, then fried again until the meat face turns crusty. Everything finishes simmering together in chicken broth with mushrooms and fresh green peas.

The double-fry technique is what gives the tofu its structure. The first fry turns the exterior firm and golden so you can cut and hollow it without it falling apart. The second fry, meat-side down, sears the filling and creates a crust that holds the pork in place during the braise.

The pork filling gets its depth from layers of flavor: soy sauce for salt, dry sherry for sweetness, fresh ginger juice for heat, and a few drops of sesame oil for that toasty aroma. These are small amounts, but together they build a filling that tastes far more complex than plain ground pork.

Dredging the meat face with cornstarch before the second fry is essential. It seals the filling and creates a barrier so the pork doesn’t fall out into the hot oil.

Kitchen Tips

• Use firm or extra-firm tofu. Soft or silken varieties won’t hold up to frying or hollowing.
• Test the oil with a wooden chopstick before frying. Steady, vigorous bubbles mean the oil is ready. Lazy bubbles mean it’s not hot enough and the tofu will absorb too much grease.
• Simmer gently in the clay pot. A hard boil breaks apart the stuffed tofu and muddies the broth.

Variations

• Swap ground pork for ground chicken or shrimp paste for a lighter filling.
• Add sliced water chestnuts to the meat mixture for extra crunch inside each piece.
• Use vegetable broth and skip the pork for a vegetarian version stuffed with minced mushrooms and scallions.