Finely chop the cabbage and onion. Drain the tofu to remove excess water.

Pour boiling water over the fried tofu skins to remove excess oil, then let cool. Pat dry with paper towels. Use chopsticks to gently flatten the tofu skins, then make a slit on one side to open them up.

In a bowl, combine the pork with salt and pepper. Mix well.

Add the chopped vegetables from step 1, egg, and Worcestershire sauce to the pork. Mix thoroughly.

Turn the tofu skins inside out and stuff them with the pork mixture from step 4.

Heat the vegetable oil in a skillet over medium heat. Cook the stuffed tofu skins until golden brown and crispy on both sides.

Drain any excess oil, arrange on a plate, and serve.

This is how to make the slit and turn the tofu skins inside out before stuffing.