Serves 8

For variety, try adding fresh shrimp marinated in rice wine to the pork stuffing mixture.

½ pound firm tofu

¼ pound ground pork

⅛ teaspoon salt

Pepper to taste

½ teaspoon Chinese rice wine or dry sherry

½ cup chicken broth

¼ cup water

2 tablespoons oyster sauce

2 tablespoons oil for stir-frying

1 green onion, cut into 1-inch pieces

• Drain the tofu. Place the ground pork in a medium bowl. Add the salt, pepper, and rice wine. Marinate the pork for 15 minutes.

• Holding the cleaver parallel to the cutting board, cut the tofu in half lengthwise. Cut each half into 2 triangles, then cut each triangle into 2 more triangles. You should now have 8 triangles.

• Cut a slit lengthwise along one of the edges of each tofu triangle. Stuff a heaping ¼ teaspoon of the ground pork into the slit.

• Add oil to a preheated wok or skillet. When oil is hot, add the tofu. If you have leftover ground pork, add it also. Brown the tofu for about 3–4 minutes, turning it over at least once and making sure it doesn't stick to the bottom of the wok.

• Add the chicken broth, water, and oyster sauce to the middle of the wok. Bring to a boil. Turn the heat down, cover, and simmer for 5–6 minutes. Stir in the green onion. Serve hot.