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Recipe
Asian Tofu Pockets Recipe
Print Recipe
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Ingredients
1 1/4 c short-grain rice, cooked .
1 tsp dried chili pepper flakes .
2 sheets dried fresh seaweed (nori) .
2 tbsps mirin .
1/2 c thinly sliced green onions .
1/4 c sesame seeds, toasted .
12 tofu pockets .
1 large carrot, grated .
1 tsp salt, flakes .
3 eggs, lightly beaten .
2 tbsps pickled ginger, sliced
Directions
Step #1 Toast seaweed sheets by placing under grill for 1-2 mins.
Step #2 Cut each sheet into eigths, layer on top of each other & cut into thin strips.
Step #3 Place seaweed, seeds, salt & chilli in a processor bowl, process for a few seconds set aside.
Step #4 Place beaten eggs in a jug, pour half mixture into a lightly oil pan, let set 1-2 mins.
Step #5 Tip out onto a flat surface & roll up & cut into thin strips.
Step #6 Repeat.
Step #7 Place warm rice, carrot, shallots, ginger & mirin in a bowl.
Step #8 Stir with fork to mix.
Step #9 Gently open pockets from the top edge, fill each with some rice mixture.
Step #10 Place some egg roll & a spoonful of seed mixture on top of each pocket.
Enjoy the Asian Tofu Pockets recipe
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Main Dish
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Tofu
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asian
easy
tofu
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vegetarian
quick
sweet
soy
vegan
spicy
healthy
garlic
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beef
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