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1
Combine the minced pork and fish paste in a bowl at the ratio of 70% pork to 30% fish paste. Work the mixture until it coheres. Fold in the dried shrimp and water chestnuts if using. The filling is ready when it holds together as a compact mass without crumbling.
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2
In each block of firm tofu, carve a shallow hollow on one flat face using a small spoon, leaving walls of at least 5 mm on all sides. Score a shallow cross-cut at the opening to allow the filling to meld to the tofu during cooking. The pocket is ready when the wall yields slightly to pressure without cracking.
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3
Pack filling into each pocket firmly without over-filling; the surface of the filling should sit flush or only just proud of the tofu face. Filling that mounds too high will pop out under heat. Press gently to confirm the filling is seated.
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4
Heat oil in a wide pan over medium heat. Place each tofu piece filling-side down first. This is where the dish lives or dies: the pan-fry must form a firm, golden crust that seals the filling in place before any liquid is introduced — without it, the stuffing loosens during the braise. Turn and fry all sides until the tofu is evenly golden. The crust is set when the filling face releases cleanly from the pan and shows a uniform amber colour.
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5
Combine the soy sauce, oyster sauce, and water or light stock. Pour the braising liquid into the pan around the tofu pieces. Cover and braise over low to medium heat, turning once, until the sauce reduces to a glossy glaze that coats each piece. The dish is done when almost no free liquid remains and each piece is lacquered with sauce.