Feel free to adjust the filling by reducing the pork and adding vegetables. Water chestnuts and Chinese dried mushrooms that have been softened in water are both good choices.

1. Cut each block of tofu in half, diagonally. You should now have 8 triangle-shaped pieces of tofu. Take 1 of the tofu triangles and use a knife to carefully make an insert along the cut edge, being careful not to cut through the sides or the back. This will be the pocket for the stuffing. Repeat with the remaining tofu triangles.

2. In a medium bowl, combine the ground pork with the soy sauce, brown sugar, black pepper, and 1 teaspoon cornstarch. Marinate the pork for 15 minutes.

3. In a small bowl, dissolve 3 teaspoons cornstarch in the water. In a separate small bowl, combine the chicken broth and oyster sauce.

4. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the chopped green onion and half the chopped garlic. Stir-fry for 10 seconds, then add the ground pork. Stir-fry the pork until it is no longer pink and is nearly cooked through. Remove and drain in a colander or on paper towels.

5. Take a tofu triangle and place it on the cutting board. Carefully spoon a portion (about 1 tablespoon) of the stir-fried pork into the pocket. Continue with the remainder of the tofu triangles.

6. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the chopped garlic. Stir-fry for 10 seconds, then add the stuffed tofu. Let cook until browned on the bottom (about 2 minutes), then add the chicken broth mixture.

7. Simmer for 5 minutes or until the pork is cooked through. Stir the cornstarch and water mixture and add into the pan, stirring to thicken. Serve hot.