Cut the fried tofu in half horizontally and open into a pouch.

Chop the spring cabbage roughly and place in a bowl. Sprinkle with salt and massage. Let sit for 10 minutes, then squeeze out excess water.

In another bowl, mix ground meat, cabbage, and seasonings (egg, salt, pepper, Worcestershire sauce) thoroughly. Divide into 4 portions. Stuff each tofu pouch with 1 portion of the mixture and seal with a toothpick.

Place the stuffed tofu pouches in a frying pan over medium-low heat. Cover and cook for 5 minutes until browned. Flip and cook for another 5 minutes until fully cooked.