Natalie Com Liu’s Tofu Topped with Pork

If filling a skinny pocket of delicate tofu proves too intimidating, try this easier open-faced method that Natalie Com Liu uses in Lima, Peru. She cuts the tofu into rectangles, scoops out a little cavity in the flat pieces, and mounds a simple pork mixture on top. She then steams the tofu rectangles and drains off the pan juices to create a brown sauce that cloaks the tofu with deep flavor.