Step 1
Heat oil and fry tofu blocks until lightly golden on all sides. Let cool for 1–2 minutes, then scoop out the center, leaving 0.5–1 cm walls. Mash the scooped tofu and set aside for the filling.

Step 2
Heat oil and sauté garlic and onion until soft. Add minced mushrooms and carrot, cook for 3–4 minutes. Add mashed tofu, season with soy sauce, vegetarian oyster sauce, pepper, and optional dark soy. Cook for 3–4 minutes, then add cornstarch slurry and stir until thick.

Step 3
Fill each tofu pocket with 2–3 teaspoons of filling and press firmly.

Step 4
In a pan, heat oil and fry tofu filling-side down until golden for 2–3 minutes. Flip and fry until evenly crisp.

Step 5
In a pan, add water, soy sauce, and sugar, bring to a boil. Stir in cornstarch slurry until thick and glossy. Season with salt to taste.

Step 6
Plate tofu, pour gravy over the top. Garnish with chopped spring onion and chili garlic sauce and serve with hot rice or noodles. Enjoy!