To cut the tofu in triangular shapes, first cut each tofu block into 4 squares. Then cut each  square diagonally across so it looks like a triangle. Fry and set aside to cool.

If you would like to air fry instead of deep frying the tofu: Preheat air fryer at 400 degrees for 5 minutes. Then add tofu that is brushed or rubbed with cooking oil. Air fry for 20 minutes at 400 degrees.

Once fried tofu has cooled, make a slit opening and stuff tofu with pork filling.

In a large saucepan, on medium high heat, add oil and fry up garlic and shallots for 1 minute. Add tomatoes and the remainder of the ingredients, minus the chicken broth. Add stuffed tofu, meat facing down. Cook for a couple of minutes, then flip tofu over and cook for an additional couple of minutes. Add chicken broth along with thickener mix. Bring to a boil, then reduce to a simmer (you want the sauce to be bubbling) and cook for 20 minutes.  Flip stuffed tofu halfway through and occasionally spoon sauce over stuffed tofu.

Garnish with chopped cilantro and green onions. Serve with rice.