Chinese Stuffed Tofu Recipe

Mix the ground pork and ginger together. Remove the skin from the salted fish, and flake. Mix with the pork and ginger until well-combined. Set aside.

Cut tofu into 2-inch squares about 3/4-inch thick. Scoop out about 1 teaspoon of tofu from each piece to make room for the meat. Stir the excess tofu in with the pork mixture. Add the wine, a pinch of white pepper, and salt to the meat mixture. Mix well.

Divide the meat among the tofu pieces, and place on a heat-proof plate. Steam the plate of tofu in a preheated wok or steamer, covered, for about 10 minutes. 

While the tofu is steaming, mix cornstarch with 2 tablespoons water and set aside. Slice the scallion, and set aside.

When the tofu is heated and the pork is cooked through, carefully remove the plate from the wok. Pour any excess liquid back into the wok and add more water if needed to make about a quarter cup of the steaming liquid. 

Heat the liquid to a simmer, and add the oyster sauce and dark soy sauce. Stir and then pour in the cornstarch mixture, stirring to prevent clumping. Simmer the sauce until thickened. Remove from heat and pour the sauce over the tofu and garnish with scallions before serving.