Super Bowl recipes: Steph's Aunty Dottie's famous deep fried tofu stuffed with pork hash

Aunty Dottie
Aunty Dottie
Stephanie Lum
Stephanie Lum

Deep Fried Tofu Stuffed With Pork Hash

  • 3 pounds ground pork
  • 1 chung choi (preserved salted turnip) chopped fine
  • 4 stalks green onions chopped fine
  • 1 small flat can water chestnut chopped fine
  • 1/3 cup oyster sauce
  • 1 1/2 tbsp salt

Deep fried tofu can be purchased at the market under "aburage". The squared ones are easier to cut in half and stuffed.

Combine all ingredients in a bowl and mix well. Stuff with pork hash. In a pot, add 1 tablespoon of salt to water. Water should cover stuffed tofu allowing at least 4 inches open above as tofu will expand and rise while cooking. Bring water to a boil and reduce heat slightly. Cook for 15-20 minutes. Turn off heat and drain.


  • 4 cups chicken broth (reserved 1/2 cup for cornstarch mix)
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp shoyu
  • 1 tbsp oyster sauce
  • 3-4 tbsp corn starch

Combine all ingredients in a saucepan and bring to a boil. Mix corn starch with the reserved 1/2 cup chicken broth and pour into saucepan stirring and bring to a boil. Add tofu and bring to a boil. Serve in dish or platter allowing space for gravy. Top with fresh parsley or green onions.

Makes 3 to 4 dozen (depending on the size of the tofu)