Stuffed Tofu With Pork Recipe

Start by cutting the tofu into equal triangles. Using a knife, carefully cut around the edges of the long side of each triangle, making the incision slightly more than halfway through the tofu without cutting all the way. Use a teaspoon to gently scoop out the tofu from the middle of each triangle, keeping the pouch intact. Set aside the scooped-out tofu.

In a small bowl, combine the ground pork, the reserved tofu crumbs, oyster sauce, soya sauce, ground pepper, sesame oil, and corn flour. With a teaspoon, scoop this filling into the hollowed tofu triangles, stuffing as much as you can fit. Use your hands to shape the stuffing, then repeat for the remaining tofu pieces.

Heat a pan with enough oil for pan-frying. Pan-fry each side of the stuffed tofu until it's deep golden brown. This should take about 15 to 20 minutes total to brown each piece and ensure the stuffing is cooked through. Once all the tofu is cooked, set it aside.

Using the same pan, add a drizzle more oil if needed. Add the chopped garlic and cook until it's fragrant and just starting to turn light brown. Then, add the sliced carrots and courgette/zucchini to the pan.