Stuffed Tofu in Tomato Sause

When talking about basic tomato sauce, people start thinking about pasta or pizza, but in my own way, this sauce can turn into another cuisine like Vietnamese stuffed tofu.

Ingredients:
1 lb medium-firm tofu (about 1 block of tofu)
100 g of ground pork or chicken
100 g of shrimp shelled, deveined and finely chopped
2 or 3 dry shiitake mushrooms (soaked in water and chopped)
1 tablespoon cornstarch
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon fish sauce (optional)
1 egg white from whole egg
2 white part of green onion slices
1 shallot chopped
3 white button mushrooms thinly sliced (optional)
1/2 cup sweet onion thinly sliced
3 tablespoons canola oil
Garnish:
Green onion slices, cilantro

Directions:
In a small bowl, combine all the ingredients except the oil, and use the wooden spoon to mix well . Set aside.
Drain tofu. Cut into eight 2-inch thick squares. Then carefully remove tofu from the center of each square (see photo).

Use paper towels to dry some excess water. Hold tofu in one hand and carefully use 1 tablespoon of the filling and start to fill the hole in the middle of each square tofu (more or less filling for this hole is up to you).
Pan fry stuffed tofu in a non-stick pan. Browning the tofu all around takes about 5 to 7 minutes. Remove from pan. In the same pan, add white button mushrooms and white onions. Sauté' for a few minutes . Bring back the tofu and add tomato sauce and water. Bring to a boil, and then turn the heat down. Cover and simmer for 20 minutes. Serve with steamed rice.