My kids DEVOURED this | Vietnamese, stuffed tofu and tomato sauce | Dau hu nhoi thit sốt cà chua 

STUFFED TOFU IN TOMATO SAUCE
FILLING
1 fried tofu block
1/3 lb ground meat of choice
2 tsp fish sauce
1 tsp chicken bouillon
1 tsp cornstarch
Black pepper to taste
1 TBSP minced shallots
TOMATOE SAUCE
4-5 roma tomatoes, de-seeded and diced
1-2 TBSP minced garlic
1 TBSP minced shallots
2 TBSP fish sauce
1 TBSP sugar
1. Depending on how your tofu is prepared, cut them to adequate size. For me, I cut each tofu square in half creating rectangles. Then hallow out the center of your tofu. I find it easiest when making an incision around the tofu block then hallowing.
2. After you’ve hallowed your tofu, you’re left with the crumbs. Smash it up so it breaks apart into smaller pieces.
3. To your tofu crumbles, add: 1/3 lb ground meat of choice, 2 tsp fish sauce, 1 tsp chicken bouillon, 1 tsp cornstarch, Black pepper to taste and 1 TBSP minced shallots. Combine well.
4. Then stuff your stuffing back into your tofu. Make sure you pack it in there. Set this aside.
5. De-seed your roma tomatoes then give them a chop/ dice.
6. In a skillet, heat up some oil and sauté 1-2 TBSP minced garlic and 1 TBSP minced shallots. Cook til fragrant.
7. Once fragrant, add diced roma tomatoes, 2 TBSP fish sauce and 1 TBSP sugar. Combine well then create an even later of your tomatoes, cover, reduce heat to low and simmer for 5 minutes.
8. After 5 mins, uncover, crank heat to medium and add stuffed tomatoes- meat side down. Cover and cook for 15 mins.
9. After 15 mins, flip tomatoes so all 5 edges of the tofu gets soaked in tomato sauce. If your tomato sauce dries out, add water.
10. Once tofu is coated in the sauce, turn off heat and top it off with scallion.