Hakka Stuffed Tofu

Instructions

1. Prepare the tofu
   Cut the tofu into 2-inch squares about 3/4-inch thick. Using a small spoon or knife, carefully scoop out the center of each tofu square to create a pocket, leaving a 1/4-inch border on all sides and bottom. Place the scooped tofu on paper towels to drain excess moisture.
2. Make the filling
   In a large bowl, combine the ground pork, chopped dried shrimp, diced shiitake mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, white pepper, and salt. Mix thoroughly until well combined and slightly sticky.
3. Stuff the tofu
   Carefully fill each tofu pocket with the meat mixture, packing it in firmly but being careful not to break the tofu. The filling should be slightly mounded on top. Set the stuffed tofu pieces on a plate.
4. Fry the tofu
   Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). Carefully slide the stuffed tofu pieces into the hot oil, a few at a time, and fry until golden brown on all sides and the filling is cooked through, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
5. Prepare the sauce
   Pour off all but 1 tablespoon of oil from the wok. Add 1 cup of chicken broth and bring to a simmer. Let it reduce slightly for 2-3 minutes to concentrate the flavors.
6. Serve
   Arrange the fried stuffed tofu on a serving plate. Drizzle with the warm sauce and garnish with additional chopped green onions. Serve immediately while hot and crispy.