Stuffed Tofu with Tomato Sauce

Tofu has very little flavor and comes in three different kinds: silken, soft and firm; Creating a satisfying delightful dinner by pairing this aromatic entrée with tomato sauce and stuffed with shrimp and pork will bring out the best of a tofu dish.
Ingredients:
One – 12 oz firm tofu (1 block tofu)
Filling:
2 oz shrimps, peeled, deveined, coarsely chopped
2 oz ground pork or chicken
1 scallion, chopped
1 shallot, chopped
1 tsp each minced ginger and garlic
1 tsp salt and black pepper
1 tsp soy sauce
2 tsp cooking wine
2 dry shitake mushrooms, soaked and chopped
1 tsp cornstarch
Sauce:
1/4 cup chicken stock
1 tsp soy sauce
2 tsp oyster sauce
1 tsp sugar
1/2 cup white onions, chopped
1 medium ripe tomato, chopped
1 tsp cornstarch
Garnish with chopped cilantro

Directions:
Combine the filling mix well and set aside.

Cut tofu block into 4 equal squares (about 3" x 3")

 Cut out a small pocket on one side of each tofu square.

 Carefully remove more tofu inside each pocket to make room for the stuffing. Put 1 tsp of filling into each tofu square.

After putting filling into each tofu square, the remaining filling mix can be rolled into small balls to pan fry with the tofu squares.
In a nonstick pan over medium heat, add 2 tbs of canola oil. Add tofu and fry each side until golden brown. Remove tofu.

In the same pan, prepare the sauce by adding onions and cook until softened. Stir in tomatoes and cook for 10 minutes.

Add the rest of the sauce and bring back tofu. Cover and simmer for 20 minutes.

Serve with a bowl of rice