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Firm tofu pockets are filled with a savory pork and shrimp mixture, then braised in a light gravy. This protein-packed Hakka family dish combines textures beautifully and freezes well for meal prep.
Cut the block of firm tofu into thick squares and use a spoon to hollow out a cavity in the center of each piece, leaving about 1/2-inch walls for stuffing.
In a bowl, mix ground pork, chopped shrimp, scallion, water chestnuts, egg, 1 tablespoon soy sauce, sesame oil, half of the white pepper, and half the salt; stir vigorously until sticky and fully combined.
Pat tofu pieces dry, then carefully stuff each with generous spoonfuls of the pork-shrimp mixture, packing gently for good structure.
Heat a large nonstick skillet over medium heat with a light coating of oil; place stuffed tofu pieces filling-side down and sear for 2–3 minutes until lightly golden, then flip and briefly sear the other side.
In a separate bowl, combine chicken broth, remaining soy sauce, cornstarch, sugar, rest of the white pepper, and remaining salt; pour over tofu in the pan, lower heat to a gentle simmer, cover, and braise for 20–25 minutes until the filling is cooked through and the sauce thickens.
Serve hot, spooning plenty of the glossy light gravy over each tofu pocket; garnish with extra scallion if desired.
