This is the second dish in our series exploring Hakka cuisine. One of the many things I love about cooking this Hakka-styled dish was not needing to season the meat with salt while cooking. In Western cooking, you need to add salt in just about every step of the cooking process from before the meat hits the fire, while it is cooking, and when it is on your plate. The pickled cucumber (醬瓜) contains so much salt that you don’t have to worry about adding it to this dish. If you are a salt-lover, you may consider adding a few tablespoons of the pickled juice water to the meat before you cook, but that would be too much salt for us.
Hakka-Style Steamed Tofu with Pickled Cucumbers (客家醬瓜鑲豆腐)
Cut pickled cucumber (醬瓜), green onions. Cut the tofu into the desired shape.
In a bowl, mix the pork with the pickled cucumber (醬瓜), green onion, garlic, and the sauce (soy sauce, rice wine, white pepper, and sesame oil).
Scoop the center of the tofu out to make a hole. Put the mixed meat into the center of the tofu. Place the tofu with the meat into a steamer and add a little water and a teaspoon of the sauce into the steamer. Steam for 20 minutes, or until the pork is cooked.
The length of time you need to steam is dependent on the depth of the hole you make into the tofu. A very shallow hole will only need 8 minutes in the steamer.
More pickled cucumbers (醬瓜) can be used to give the dish a very salt heavy flavor.
If you want to thicken the juice in the steamer before serving, you can use cornstarch.
Modified from 醬缸的豐餘.