Stuffed Tofu

Step 1

Drain the tofu and pat dry. Cut the block into 8 equal squares, about 1 inch thick. Use a small spoon to scoop a shallow well in the center of each piece, reserving the scooped tofu.

Step 2

In a bowl, mix the ground pork, 1 chopped green onion, 1 tbsp soy sauce, and 1 tsp cornstarch. Mash the reserved tofu and stir it into the meat mixture until well combined.

Step 3

Fill each tofu well with the meat mixture, pressing gently to compact. Dust the filled side lightly with the remaining 1 tsp cornstarch.

Step 4

Heat the 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Place the tofu filled-side down and cook until golden brown, about 3-4 minutes. Flip and cook the other side for 2 minutes.

Step 5

Add the 0.5 cup chicken broth, 2 tbsp soy sauce, and the rosemary sprig. Bring to a simmer, then reduce heat to low. Cover and cook until the filling is cooked through, about 10 minutes.

Step 6

Remove the tofu to a plate. Simmer the sauce uncovered until slightly thickened, about 2 minutes. Spoon the sauce over the tofu and garnish with the remaining chopped green onion.