Vietnamese Stuffed Tofu

1. Prepare the tofu: If using pre-fried tofu puffs, make a deep slit on one side of each puff to create a pocket. If using a block of firm tofu, slice it into 1-inch thick pieces, then carefully make a pocket in the center of each slice without cutting all the way through.

2. Prepare the stuffing: In a medium bowl, combine the ground pork, half of the minced garlic, chopped onion, rehydrated and minced wood ear mushrooms (if using), 1 tsp fish sauce, 0.5 tsp sugar, and black pepper. Mix thoroughly until well combined.

3. Stuff the tofu: Carefully fill each tofu pocket with the pork mixture. Do not overstuff, but ensure it's packed firmly.

4. Sear the tofu: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Carefully place the stuffed tofu pieces seam-side down into the hot oil. Sear for 2-3 minutes until golden brown and slightly crispy. Gently flip and sear on other sides until all surfaces are lightly browned. Remove the seared tofu from the pan and set aside.

5. Make the tomato sauce: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the remaining minced garlic and sauté for about 30 seconds until fragrant. Pour in the crushed tomatoes, chicken broth (or water), 1 tablespoon of sugar, and 1 tablespoon of fish sauce. Stir well and bring the sauce to a gentle simmer.

6. Simmer the tofu: Gently return the seared stuffed tofu pieces to the simmering tomato sauce. Ensure they are partially submerged. Reduce the heat to medium-low, cover the pan, and let it simmer for 15-20 minutes, or until the pork filling is cooked through and the sauce has slightly thickened. Periodically spoon sauce over the tofu to keep it moist.

7. Garnish and serve: Once cooked, taste the sauce and adjust seasonings if necessary. Garnish generously with chopped green onions, fresh cilantro, and sliced bird's eye chili (if desired for a spicy kick). Serve immediately with warm steamed jasmine rice.