Wipe off excess oil from fried tofu using paper towels. Cut each tofu piece in half along the longer side and open it into a pouch.

Finely chop the cabbage and mix with a pinch of salt in a bowl. Let it sit for 5 minutes until softened, then squeeze out excess water. Roughly chop the chives.

Combine ground pork, prepared cabbage, chives, and all seasoning ingredients in a bowl. Mix well and divide into 4 portions.

Stuff each tofu pouch with one portion of the filling. Shape and secure the opening with toothpicks. Repeat for all 4 pieces.

Heat sesame oil in a pan over medium heat. Add the stuffed tofu and cook for 3 minutes on each side until golden brown. Add 2 tbsp water, cover, and steam over low heat for 4-5 minutes. Remove the lid and cook on medium heat to evaporate excess water. Let cool and remove toothpicks.