Asian Tofu Pockets Food

ASIAN TOFU POCKETS

Asian Tofu Pockets image

Make and share this Asian Tofu Pockets recipe from Food.com.

Provided by Wendys Kitchen

Categories Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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.
Place seaweed, seeds, salt and chilli in a processor bowl, process for a few seconds set aside.
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.
Place warm rice, carrot, shallots, ginger and mirin in a bowl. Stir with fork to combine.
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.

Nutrition Facts : Calories 230.7, Fat 5.7, SaturatedFat 1.3, Cholesterol 105.8, Sodium 464.1, Carbohydrate 36.7, Fiber 2.5, Sugar 1.1, Protein 7.2

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