Pork-Stuffed Fried Tofu

Directions

1. Rehydrate wood-ear and shiitake mushrooms in a heat-proof bowl with boiling water.

2. Cut tofu into pieces about 1.5-inch long, 1-inch wide, and ½-inch thick.
3. Pat dry tofu.
4. Heat a pan on medium and pour in enough vegetable oil into a frying pan to create a ½ inch deep layer.
5. When oil is ready, add tofu pieces in a single layer without them touching, and fry until all sides are evenly golden.
6. Remove tofu from pan and let cool slightly on rack or paper towels to drain oil.
7. While tofu is cooling, prepare the filling.
8. Rinse and finely chop wood-ear and shiitake mushrooms.
9. Thinly slice green onions- keeping the green and white parts separate. The whites will be used in the filling; set the green part aside for garnish later.
10. If using fresh tomatoes: finely chop and/or blend.
11. In a bowl, add the ground pork, mushrooms, white parts of green onions, fish sauce, bouillon, and ground black pepper. Mix well to combine.
12. Once tofu is cool enough to handle, use a small knife or scissors to cut open one of the long sides to form a pocket. You want to cut the inside of the tofu in half as well, to make room for the filling.
13. Stuff the tofu pocket tightly with the filling.
14. Heat a pan large enough to fit all the tofu pieces on medium and add a thin layer of oil.
15. Place the stuffed tofu pieces into the pan, meat side down. Fry until the exposed meat looks golden.
16. Pour all the ingredients for the sauce into the pan.
17. Flip all the tofu pieces onto one of the larger sides. Reduce heat to low and simmer covered for 20 minutes, flipping the tofu pieces halfway through.
18. Remove to a plate and sprinkle with green parts of green onion.