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1
To make the filling, in a small bowl, combine the pork, scallion, mushrooms, egg, fish sauce, pepper, and cornstarch mixture and beat vigorously with a fork until well blended.
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2
Set aside.
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3
Drain the tofu and cut into 1/2-inch-thick pieces each about 2 1/4 inches square.
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4
You may have to cut the tofu in half crosswise.
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5
Th ere will be 8, 10, or 12 pieces, depending on the size and shape of the block.
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6
Lay a piece flat on your work surface and cut a horizontal slit in it, stopping 1/2 to 1/4 inch shy of the opposite side to avoid splitting the piece in half.
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7
Make sure the cut is equally deep on both sides.
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8
Repeat with the remaining pieces.
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9
To fill each tofu piece, hold it in one hand and use the other hand to open it up carefully like a tiny book.
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10
If the top flap naturally lays open, let it rest on the soft part of the thumb.
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11
Otherwise, use the thumb to keep the flap peeled back.
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12
Use a fork or small spatula to spread a layer of filling about 1/4 inch thick on one side.
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13
Lower the top flap and press the filling gently into place.
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14
Dont worry if the tofu tears a little.
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15
As you work, place the stuffed tofu squares on a double layer of paper towels to absorb excess water.
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16
Preheat the oven to 175 to 200F for keeping the tofu squares hot once they are fried.
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17
Pour enough oil into a 12-inch nonstick skillet to film the bottom (about 4 tablespoons) and heat over medium heat.
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18
Panfry the tofu in 2 batches to avoid crowding, and give each stuffed square a final blotting on a paper towel before you lay it gently in the skillet.
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19
Fry for 4 to 6 minutes, or until the bottom is golden brown; the timing will depend on the density of the tofu.
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20
Using 2 spatulas, carefully flip the tofu over and fry the second side for 4 to 6 minutes, or until golden brown and the filling is cooked.
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21
Transfer the cooked tofu to a plate and place in the oven.
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22
Repeat with the remaining tofu.
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23
Lower the heat slightly and pour off all but 2 tablespoons of the oil from the pan.
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24
To make the sauce, add the garlic to the pan and saute for about 15 seconds, or until fragrant.
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25
Add the tomato, water, and fish sauce, bring to a simmer, and cook for about 5 minutes, or until the tomato breaks down and the flavors have blended.
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26
(Extra water may be needed, depending on the juiciness of the tomato.)
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27
When the sauce has thickened slightly, taste and season it with a little salt to deepen the flavor and with a little sugar to balance the tartness.
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28
Remove from the heat and spoon the sauce onto the center of a platter or 2 serving plates.
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29
Arrange the stuffed tofu on top and serve.
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30
In the markets in Little Saigon in Southern California, trays of still-warm fresh tofu are delivered daily.
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31
Wrapped in plastic and glistening with condensation, the fat, spongy, brick-sized cakes are too beautiful to resist.
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32
Poke at one and it will jiggle.
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33
You cant get fresher tofu unless you patronize a lo dau hu (literally, tofu oven), a Viet tofu shop.
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34
If you come across this medium-firm tofu, buy some and enjoy it the same day to appreciate its freshness.
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35
To keep for about two weeks, remove the plastic, put the tofu in a tub of water, cover, and refrigerate, changing the water every third day.
