Sorry for the typo! It should be soy sauce. I just corrected the recipe.

Hi Alianne, I’m so happy to hear you enjoyed the dish and thanks for leaving a positive review!
For the leftover scooped out tofu, I usually use it in my soup. I have a tofu and napa cabbage soup here: https://omnivorescookbook.com/napa-cabbage-tofu-soup/ I usually make something similar, just throw in whatever leafy greens I have and the scooped out tofu. The soup won’t be pretty but the taste is pretty OK.
The other way to use the tofu is to make it into meatballs of some sort. It’s quite common in China to use the tofu, some ground meat and veggies to make patties like this: https://omnivorescookbook.com/turkey-and-tofu-scramble/
Another easy way is to throw the tofu in an egg drop soup: https://omnivorescookbook.com/chinese-egg-drop-soup/

This was amazing, thank you! We followed the directions to the letter and it came out perfect.
…now, what is everyone doing with the leftover scooped-out tofu?

I’m glad to hear you enjoyed the dish and thanks for leaving a positive review! For the extra firm tofu, it was a little hard to scoop the tofu (it crumbled) but I’m glad it worked for you!

I think the easiest way is to use a mock meat such as Beyond beef to replace the ground pork. Because the key of this dish is the texture contrast, and you need a filling that can stick together.
Other vegetarian meat options are usually tofu or seitan. You will lose the texture contrast if using another tofu mixture for the filling. For seitan or soy curls, it’s hard to create a mixture that bind together without falling apart.
Another more complicated option is to create a mushroom filling, by using cooked minced mushrooms. You can use brown mushrooms, diced, cooked until they shrink to small pieces. Then use it to replace the ground pork. I might play with adding a little more cornstarch and even a little beaten egg, just so the filling hold a little better.