Modified Hakka Stuffed Tofu | IDDSI Level 5-6 Care Food Recipe

IDDSI Level 5-6 | 35 minutes | Medium

Ingredients (2 servings)

• 2 blocks firm tofu (approximately 100g each)
• 80g minced pork (half fat, half lean)
• 1 teaspoon salted fish, finely minced (optional)
• 2 water chestnuts, minced to a paste (optional)
• 1/2 teaspoon ginger, finely minced
• 1 teaspoon light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon cornstarch
• A few drops of sesame oil

Sauce:

• 100ml stock or chicken broth
• 1 teaspoon light soy sauce
• 1/2 teaspoon cornstarch (mixed with a little cold water)
• 1/4 teaspoon sugar

Method

1. Mince pork further until nearly paste-like; add ginger, soy sauce, sugar, cornstarch and sesame oil, stir in one direction until sticky
2. If using water chestnuts, mince completely to a fine paste and mix into pork filling
3. Cut each tofu block into 4 pieces; scoop a shallow well in the centre of each piece with a spoon
4. Press filling firmly into the well
5. Heat a little oil in a pan and fry filled side down for 1 minute to set (this step is optional — you may steam directly)
6. Arrange on a plate and steam on high heat for 10-12 minutes
7. Pour off excess liquid from plate
8. After steaming, remove any tougher tofu skin from the surface to ensure Level 5-6 texture compliance
9. Bring sauce ingredients to a boil, stir in cornstarch mixture until slightly thickened, and pour over the tofu

Texture Test

Fork pressure test: After 12 minutes steaming, passes Level 5-6 — tofu separates easily with the side of a fork; filling is soft with no hard lumps. The sauce keeps every mouthful moist, reducing swallowing resistance.

Note: Longer steaming brings tofu closer to Level 5 (softer); 10 minutes steaming yields approximately Level 6 (easily mashed).

Safety Notes

⚠️ Remove tofu skin — the surface of tofu can form a slightly tougher skin during steaming. This must be removed before serving to meet Level 5 specifications.

⚠️ Water chestnuts must be fully minced — if they cannot be reduced to a smooth paste, omit entirely to avoid hard pieces.

⚠️ Salted fish — ensure salted fish is completely incorporated into the filling with no hard fragments or bone residue.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Silken or soft tofu (絹豆腐/嫩豆腐): stocked in refrigerated sections at Wing Yip, H Mart, 99 Ranch Market, and most East Asian grocery chains.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 180 kcal per serving, 18g protein. Tofu provides plant protein and calcium; pork mince adds animal protein and iron — suitable for elderly with higher protein needs. The familiar Hakka flavour is especially comforting for Hakka-speaking elderly residents in Hong Kong, helping to improve appetite.