Hakka stuffed tofu

Steps

1. Soak dried mushrooms in boiling water for at least 15 minutes.
2. Drain and press tofu for at least 10 minutes. Slice each block into two-inch cubes.
3. Clean and cook the rice.
4. Cut the sides of the tofu, leaving at least a ½-inch border, and then scoop out the core using a teaspoon.
5. Heat a pan with some oil. Once hot, add in the garlic and onion. Sauté until tender.
6. Add in the carrots. Once partially cooked add the shiitake mushrooms and then the mashed tofu.
7. Season with soy sauce and pepper. Mix well. Leave to cook until the tofu mixture resembles mince.
8. Pour in a cornstarch slurry and mix until the tofu filling starts to thicken and clump together.
9. Scoop around 2-3 teaspoons of the filling into the tofu. Carefully press down with your finger.
10. Heat a pan with oil. Once hot, place the tofu filling down first. Leave to cook, until golden brown.
11. Flip the tofu and cook the remaining sides until golden brown.
12. Remove oil from the frying pan. Add 1 ¾ cups water, soy sauce, and sugar. Stir until the sugar has dissolved.
13. Add the broccoli then bring the sauce to a boil, lower to a simmer, pour in a cornstarch slurry and simmer until thickened.
14. Just before it's done add the pak choi and pour sauce over the tofu.