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1
Combine the pork mince, dried shrimp, spring onion, sesame oil, and soy sauce in a bowl. Mix with force until the mixture binds into a compact, cohesive mass. The filling is ready when it holds its shape under light pressure and releases a clean, savoury aroma.
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2
Using a chopstick or small spoon, scoop a deep cavity into the centre of each tofu piece. Go deep enough to hold a substantial column of filling, but leave the base and all four sides intact. The cavity is correct when the walls feel firm and resist gentle lateral pressure without flexing.
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3
Pack the filling into each cavity. Fill to the level of the surface — do not overstuff. Overfilling will crack the tofu as the filling expands during cooking. Each piece is ready when the filling sits flush and the tofu cube retains its form without visible stress at the walls.
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4
This is where the dish lives or dies. Heat the oil in a wide pan over medium heat. Place the stuffed pieces filling-side down and leave them entirely undisturbed until a firm golden crust forms — the crust is the sole structural element holding the filling in place. Move them only once, turning carefully to sear the base. The crust is ready when it releases from the pan cleanly and shows an even, deep gold.
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5
Pour the combined oyster sauce, soy sauce, and stock into the pan around the tofu. Bring to a gentle simmer and braise, uncovered, until the sauce reduces to a glossy, lightly syrupy consistency that coats a spoon. The tofu is done when it is heated through and yields slightly to a gentle probe with a chopstick.