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Stuffed Tofu Pockets

I admit these are a bit of work, so I only make them on special occasions. But when I do make them, they are a hit and actually turn out not to be so much work after all.

1 pound tofu, extra firm, cut into eight triangular wedges
avocado oil, for frying
spring or filtered water
organic soy sauce
1 each kombu, 2 inch piece
5 slices fresh ginger root

mixed vegetables in curry sauce

avocado oil

curry powder

sea salt

1/4 red onion, minced

1/2 carrot, minced

3 scallions, minced

1/4 cup fresh/frozen corn kernels

sweet and sour sauce:

1 teaspoon brown rice syrup
1/2 teaspoon umeboshi vinegar
2 tablespoons water
soy sauce
2 tablespoons brown rice vinegar
2 teaspoons Dijon mustard
1 teaspoon extra virgin olive oil

Combine the sweet and sour sauce ingredients in a small bowl and whisk until blended. Set aside. 

Look along the longest side of each tofu wedge for the stuffing. Be careful not to slice all the way through. Heat oil in a saucepan over medium heat. Add tofu, two of the time, and deep fry until golden brown. Drain on paper towels. 

Bring a medium pot of water to a boil, season lightly with soy sauce, and add the kombu and ginger. Carefully dropped tofu wedges into broth and simmer over low heat, and covered, 30 minutes. Drain tofu wedges and discard broth.

While the tofu wedges cook, prepare the veggies. Place oil and onion in a skillet with curry powder over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 2 minutes. Add balance of vegetables to the saute and season lightly with salt and saute for 3 minutes more. Transfer to a small bowl and set aside to cool. 

Allow tofu cool enough to touch, while preparing the filling. When wedges have cooled enough to handle, gently pull open slips and press curried vegetables inside. Arrange on serving platter and ladle warm sweet and sour sauce over each pocket. 

Makes 4 servings


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