In my last post, I wrote about one of the Hakka classics stuffed tofu (nyiong tiu fu in Hakka). Although it is a beloved Hakka favorite, it doesn’t appear often on the weeknight dinner table simply because it does take time to carve cavities into the tofu and to fill them.

Amy Wong from Malaysia showed me a quicker alternative with the same flavors. Her deconstructed version goes together in minutes. She makes a typical pork filling but instead of stuffing it into chunks of tofu, she stir fries the meat and adds the tofu chunks to make a crumbly savory hash. It has the flavors of stuffed tofu but takes a different form in a loose random presentation.

Look for my version of her recipe on page 123 of The Hakka Cookbook. However, it is easy to make this Stir-fried Tofu and Pork Hash without a recipe. Prepare your favorite mixture for the tofu filling or Fah’s Pork and Shrimp Filling. Cut the tofu into chunks and drain for about five minutes. I use about one pound tofu to eight ounces filling. Stir-fry the pork filling in a little oil with garlic until the mixture is crumbly and lightly browned. Add the tofu and soy sauce to taste. Stir-fry until tofu crumbles slightly and begins to brown. Garnish generously with sliced green onions. Vary seasonings to your taste. This fast version will soon become a family favorite in your weeknight line-up.