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1
Cut tofu into equal triangles. Using a knife, carefully cut around the edges of the long side of triangle. Make the incision slightly more than half way through the tofu. Make sure you don't cut through.
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2
Use a teaspoon to remove the tofu from the middle of each triangle. Be very careful to keep the pouch intact. Set aside the tofu that is take out from the middle.
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3
In small bowl, mix minced pork, tofu crumb, oyster sauce, soya sauce, white pepper, sesame oil, and corn flour.
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4
With a teaspoon, scoop the filling and stuff in to the middle part of the tofu as much as you could fit in. Shape the stuffing with your hands. Repeat this to the rest of the tofu pieces.
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5
Heat up a pan with oil enough to pan fry, pan fry each side of the tofu until golden brown. It takes about 15- 20 minutes to brown each piece of tofu and cook through the stuffing. Once all cooked, set tofu aside.
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6
Use back the same pan, drizzle some oil, put in the chopped garlic and cook until fragrant and slightly brown. Then, put in carrots and courgette/zucchini. Add in the sauce and cook until tender. Add in more water if necessary.
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7
Add back the cooked tofu to warm up. Coat tofu with the sauce. Sprinkle some chili flakes if you wish. Serve warm.
