Start by preparing the stuffed tofu. Using a sharp knife, carve out the inside of each tofu piece, making sure you don't go all the way through. See photo for more detail.
Transfer the carved out tofu to a mixing bowl. Add the finely diced mushrooms, carrot, red bell pepper, soy sauce, coconut sugar, and salt. Using a fork, mash everything together until it forms a slightly chunky paste. Taste and adjust seasonings if needed. At this point, you can add some chili or chopped fresh herbs for extra flavor.
Fill the tofu pouches with the mashed tofu mixture, making sure to pack it tight. Be careful not to break the tofu pouches.
Heat two tablespoons of oil in a large non-stick skillet. Once hot, fry the stuffed tofu pieces on each side for about 5 minutes. This step is optional but makes the tofu crispy on the outside. Remove the tofu from the skillet and transfer to a plate lined with kitchen paper towel to remove excess oil.
In the same skillet, heat another two tablespoons of oil over medium heat. Once hot, add the garlic, sliced chili and green onions and cook for about 3 minutes.
Next, add the chopped tomatoes and cook for 8-10 minutes, or until they are cooked and have slightly thickened. Add the ketchup, coconut sugar, and soy sauce, and cook for another 2-3 minutes.
Add the stuffed tofu back to the skillet and cook for about 5 minutes, flipping them once to coat with the tomato sauce.
Add the ground black pepper, top with chopped green onions and serve with rice or quinoa on the side!
This stuffed tofu will keep for up to 3 days in the refrigerator.