To prepare the aburage (and to remove any excess oil), cut each piece of aburage in half to make 20 pouches. Place in a heatproof bowl and cover with hot water. Let sit for 10 minutes and then drain. Gently squeeze out any excess water. Set aside.

To make the filling, combine all the ingredients, mixing until everything is well combined and homogenous.

To fill the aburage, stuff each pouch with 2-3 tablespoons of filling – each pouch should be generously filled without straining the aburage skin. Place in a pot, filling-side up.

To cook the stuffed aburage, add the chicken broth to reach almost to the top of the aburage without completely covering them (adjust the amount of chicken broth, as needed). Bring to a boil then reduce to low and cover the pot. Simmer for 15 minutes. Remove the aburage to a serving platter.

To make the gravy, mix the cornstarch and water to create a slurry. Bring the braising liquid to a boil then add the slurry. Cook for a few minutes until the liquid thickens into a light gravy.

Pour the gravy over the aburage and garnish with green onions and cilantro.  Serve hot.