Hakka, Meat, Tofu

Hakka-Style Steamed Tofu and Pork with Pickled Cucumbers (客家醬瓜鑲豆腐)


Hakka-Style Steamed Tofu and Pork with Pickled Cucumbers (客家醬瓜鑲豆腐)

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Recipe by Mitch Course: Meat, TofuCuisine: HakkaDifficulty: Easy


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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.


  • Sauce
  • 2 tbsp Soy Sauce

  • 2 tbsp Rice Wine

  • 1 tsp White Pepper

  • 0.5 tsp Sesame Oil

  • Main
  • 10 g Pickled Cucumber

  • 0.5 lb Ground Pork

  • 3 Green Onions

  • 1/2 tbsp minced garlic

  • 1 Firm Tofu


  • 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.

Recipe Video



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