Asian Tofu Pockets Recipe

Name: Asian Tofu Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sheets dried fresh seaweed (nori); 1/4 cup sesame seeds, toasted; 1 teaspoon salt, flakes; 1 teaspoon dried chili pepper flakes; 3 eggs, lightly beaten; 1 1/4 cups short-grain rice, cooked; 1 large carrot, grated; 1/2 cup thinly sliced green onion; 2 tablespoons pickled ginger, chopped; 2 tablespoons mirin; 12 tofu pockets

Servings: persons

2 sheets dried fresh seaweed (nori)
1/4 cup sesame seeds, toasted
1 teaspoon salt, flakes
1 teaspoon dried chili pepper flakes
3 eggs, lightly beaten
1 1/4 cups short-grain rice, cooked
1 large carrot, grated
1/2 cup thinly sliced green onion
2 tablespoons pickled ginger, chopped
2 tablespoons mirin
12 tofu pockets

1
Toast seaweed sheets by placing under grill for 1-2 minutes. Cut each sheet into eigths, layer on top of each other and cut into thin strips.
2
Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside.
3
Place beaten eggs in a jug, pour half mixture into a lightly oil pan, let set 1-2 minutes. Tip out onto a flat surface and roll up and cut into thin strips. Repeat.
4
Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine.
5
Gently open pockets from the top edge, fill each with some rice mixture. Place some egg roll and a spoonful of seed mixture on top of each pocket.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sheets dried fresh seaweed (nori), 1/4 cup sesame seeds, toasted, 1 teaspoon salt, flakes, 1 teaspoon dried chili pepper flakes, and more.

Yes, Asian Tofu Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Tofu Pockets

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