In a bowl, thoroughly mix all the ingredients for pork filling until it becomes sticky. Set aside.
Slice the tofu puffs in half. Pinch out about half of the tofu from the center to make room for the pork stuffing.
Use a spoon or butter knife and fill the tofu puffs with the pork mixture. Press the filling into the tofu to push out air bubbles and to help it stick. Smooth out the surface of the filling. If you have extra pork filling, set it aside for later.
Heat a deep skillet or pot over medium heat and add a bit of oil. Pan fry the stuffed tofu meat side down. No need to fry the other side. We only need to brown the filling side. Remove the tofu when the filling is browned and set aside.
If you have any remaining pork mixture, add it to the skillet. Use your spatula to break it up into pieces and pan fry until browned.
Add garlic and stir fry for 20-30 seconds, until the garlic becomes aromatic.
Add tomato sauce, chicken broth, fish sauce, soy sauce and sugar. Allow it to come to a simmer.
Return the stuffed tofu and add chicken broth. Bring to a boil.
Reduce the heat, cover and simmer for 20 minutes, carefully stirring occasionally. Keep an eye on the liquid level. If the sauce begins to reduce too much, add additional chicken broth or water.