Hakka Niang Dou Fu with Pork, Shrimp, and Black Beans

Why You’ll Love This Recipe

• Golden-seared tofu pockets with a bouncy, savory pork-and-shrimp filling that stays juicy.
• Aromatic black bean–garlic sauce that’s deeply umami yet balanced with gentle acidity.
• Weeknight-friendly technique with simple steps; special-occasion flavor.
• Flexible: works in a nonstick skillet, carbon steel, or a shallow Dutch oven.

Grocery List

• Produce: Scallions, garlic, ginger, mild red chili (optional for garnish)
• Dairy: 1 large egg (for the white)
• Pantry: Firm tofu, fermented black beans (douchi), light and dark soy sauce, Shaoxing wine, oyster sauce (optional), cornstarch, sesame oil, sugar, neutral oil, chicken stock, rice vinegar, white pepper, salt

Full Ingredients

Tofu Pockets

• 2 (14-oz) blocks firm tofu
• 1 tbsp cornstarch, for dusting (plus a little more as needed)
• 3 tbsp neutral oil (such as canola or peanut), for searing

Pork-and-Shrimp Filling

• 8 oz ground pork
• 6 oz raw shrimp, peeled, deveined, very finely chopped
• 1 large egg white
• 2 tbsp finely minced scallion whites (from 3 scallions)
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp oyster sauce (optional but recommended)
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1/4 tsp white pepper
• 1/4 tsp fine salt (or to taste)
• 1 tsp sugar

Black Bean–Garlic Braise

• 1 1/2 tbsp fermented black beans (douchi), rinsed and coarsely chopped
• 3 cloves garlic, minced
• 1 cup unsalted chicken stock (or water)
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce (for color)
• 1 tbsp Shaoxing wine (for deglazing)
• 1 tsp sugar
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• 1 tsp rice vinegar, to finish
• 1/2 tsp sesame oil, to finish

To Serve

• Scallion greens, thinly sliced
• Thin slivers of mild red chili (optional)
• Steamed jasmine rice (optional)

Step-by-Step Instructions

Step 1: Drain and prepare the tofu pockets

Line a plate with paper towels. Stand the tofu blocks on their long edges, slice each block into 6 equal rectangles (12 pieces total), then lay flat on the lined plate. Top with more towels and a light weight (such as a small sheet pan) and drain for 15 minutes. Working one piece at a time, use a small paring knife to carefully cut a slit along one long side to create a pocket, leaving three sides intact. Pat very dry. Lightly dust the outside faces with cornstarch; shake off excess.

Step 2: Make the springy pork-and-shrimp paste

In a bowl, combine pork, chopped shrimp, egg white, scallion whites, ginger, and 1 clove minced garlic. Add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, oyster sauce (if using), sesame oil, 1 tbsp cornstarch, white pepper, salt, and sugar. Using chopsticks or a spatula, stir vigorously in one direction for 1–2 minutes until the mixture turns sticky and cohesive. This develops a bouncy texture.

Step 3: Stuff the tofu neatly

Spoon 1–1 1/2 tbsp filling into each pocket, gently pressing to fill corners without tearing. Smooth the opening so the filling sits just flush. If any tofu cracks, use a pinch of cornstarch paste (cornstarch plus a few drops of water) to patch.

Step 4: Pan-sear to a golden crust

Heat 3 tbsp neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. Arrange tofu stuffed-side down and sear without moving until deeply golden, 3–4 minutes. Flip and sear the second side for 2 minutes. Transfer to a plate. Tip off excess oil, leaving about 1 tsp in the pan.

Step 5: Build the black bean–garlic sauce

Return the pan to medium heat. Add the remaining 3 cloves minced garlic and the chopped fermented black beans; stir-fry until fragrant, about 30 seconds (do not burn). Splash in 1 tbsp Shaoxing wine to deglaze, scraping up browned bits. Add stock, 2 tbsp light soy sauce, dark soy sauce, and sugar. Bring to a lively simmer.

Step 6: Braise gently until juicy

Nestle the tofu pockets into the sauce, stuffed-side up. Reduce heat to medium-low, cover partially, and simmer for 8–10 minutes, spooning sauce over the tops occasionally. The filling should feel firm and springy and reach 160°F in the center. Stir the cornstarch slurry, drizzle it into the simmering sauce, and cook 30–60 seconds until glossy and lightly thickened. Turn off heat; stir in rice vinegar and 1/2 tsp sesame oil.

Step 7: Garnish and serve

Transfer tofu to a warm shallow platter or bowl. Spoon over plenty of sauce. Scatter with scallion greens and red chili slivers if using. Serve hot with steamed rice to catch the savory, garlicky black bean sauce.

Pro Tips

• Rinse douchi briefly to control saltiness; you’ll still get full umami without over-salting the dish.
• Work the filling until tacky for that signature bouncy bite; chopping the shrimp by hand leaves tiny pieces that pop.
• Dry tofu well and dust lightly with cornstarch to achieve an even, golden crust that won’t stick.
• A nonstick skillet is the most forgiving; carbon steel or cast iron works if well-seasoned and preheated.
• Taste the sauce before thickening; adjust with a splash more stock if too salty or a pinch of sugar if too sharp.

Variations

• Chicken and shrimp: Swap pork for ground chicken thigh for a lighter but still juicy filling.
• Vegetarian niang dou fu: Use a mix of finely chopped mushrooms, water chestnuts, and mashed firm tofu; season as directed and skip the shrimp/pork.
• Stuffed vegetable medley: Instead of tofu pockets, spoon the filling into halved long eggplant, mild green chilies, or bitter melon rings; sear and braise as written.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently, covered, over low heat with a splash of water or stock. The uncooked filling can be made 1 day ahead and chilled. Stuffed tofu can be assembled up to 6 hours ahead; keep covered and refrigerated, then sear and braise just before serving. Freezing is possible (up to 1 month) but tofu will become spongier once thawed.

Nutrition (per serving)

Approximate: 500 kcal; 39 g protein; 28 g fat; 22 g carbohydrates; 875 mg sodium. Values will vary with brands and exact ingredients.