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 in Hong Kong

• Firm tofu: Available at all major supermarkets and wet market tofu stalls; choose medium-firm (not Japanese silken, not extra-firm)
• Minced pork: Ask wet market pork vendors to mince freshly; specify half fat, half lean
• Stock: Ready-made stock sachets (e.g., Knorr) work well as a substitute for homemade chicken broth

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.