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Lan Tu

subheading: For the filling:

½ lb ground pork

½ white/yellow onion, finely diced

1 egg, slightly beaten

1 TBSP minced garlic

1 tsp black pepper

1 tsp sugar

½ tsp salt

½ bundle of bean thread noodles, soaked in warm water for 10 to 15 minutes, drained and cut into half inches

2 to 3 wood ear mushrooms, soaked in warm water 10 to 15 mins, drain, slice thinly, then cut into shorter strands. Or buy pre-shredded woodear mushrooms, soak ¼ c, and cut shorter

subheading: For the sauce:

1 can diced tomatoes ( 14.5 oz )

1 TBSP tomato paste (freeze the rest for future use)

1 large shallot, minced

1 TBSP garlic, minced

3 cups of chicken broth

1 TBSP sugar

1 to 2 tsp chicken bouillon

Black pepper

1 to 2 TBSP fish sauce (Adjust according to your taste preference )

green scallions, thinly sliced for garnishing

I bought firm organic tofu. I cut them into squares, patted them dry, coated them in potato starch, then added to air fryer, sprayed the tops with oil, fried at 400° for 9 minutes, flipped, sprayed, and another 8 minutes. Then I cut squares in the center of each and stuffed them

Heat oil and sauté garlic and shallots till fragrant.

Add tomato paste and stir till mixed well

Add tomato sauce, sugar, bouillon, broth, fish sauce, black pepper, bring to a boil

Add stuffed tofu, lower heat up med low, cover and cook for 30 minutes

Taste and adjust accordingly

Garnish w scallions

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