Pan-Seared and Braised Hakka-Style Stuffed Tofu

1. Prepare the Filling

Clean and chop the shrimp into a paste and then combine it with the egg white, oyster sauce, sesame oil, ginger juice mixed with rice wine, light soy sauce, sugar, salt, white pepper, mung bean starch, and finely sliced scallions. Place the mixture in the refrigerator for 3 to 4 hours.

2. Prepare the Bean Curd Cakes

Remove the bean curd from its water and place it in a strainer over a bowl. Let it drain in the refrigerator for about 2 hours.

3. Cut and Fill the Tofu

Cut each bean curd cake diagonally to create two triangles. Make a horizontal pocket in each triangle and dust the insides lightly with mung bean starch. Fill each pocket with about 1 tablespoon of the prepared shrimp filling, pressing firmly and smoothing the surface.

4. Pan-Sear the Stuffed Tofu

Heat a large cast iron pan over medium-high heat and add the peanut oil. Once the oil is hot, carefully place the stuffed bean curd cakes into the pan. Fry them until they are browned on all sides, which should take a few minutes per side.

5. Braise the Tofu

Transfer the browned tofu to a sand clay pot and add the fish stock and smashed ginger. Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and let it braise for about 5 minutes.

6. Add Lettuce and Finish Cooking

Raise the heat to medium and add the cut-up iceberg lettuce. Stir gently and bring the mixture back to a boil. Cook for about 2 minutes, just until the lettuce softens without overcooking.

7. Serve

Serve the stuffed bean curd cakes along with the softened lettuce and the flavorful soup. Use a ladle to ensure each serving gets a bit of everything.