This is Kelly Atkinson from Food And Meal. I’m back with another fun fusion recipe that I know you’re going to love – rice-stuffed tofu pockets! As a long-time fan of both Asian cuisine and vegetarian cooking, I got inspired to combine the best of both worlds into these tasty little bundles.
The light and healthy tofu provides the perfect vessel for a comforting rice filling studded with vegetables and seasonings. And forming the tofu into cute half-moon shapes not only looks great on the plate, but allows you to pile in as much of that delicious rice mixture as you can fit!
I first attempted this recipe on a whim one night when I had some leftover rice and an open package of tofu begging to be used up. But after that very first flavorful bite, I knew I was onto something special. The contrast of the crispy, pan-fried tofu with the soft and savory rice filling is so satisfying!
These stuffed tofu pockets make a fantastic vegetarian main course or even a shareable appetizer for your next dinner party. They come together quickly, especially if you have some pre-cooked rice. And you can customize the filling according to whatever veggies you have on hand.
Rice-Stuffed Tofu Pockets Recipe
RICE-STUFFED TOFU POCKETS
Equipment
Ingredients
- 2 cups cooked white rice
- Yubu chobap seasoning package (sold with yubu)
- 1/3 cup steamed sweet corn
- 1/3 cup steamed sweet peas
- 6 ounces Canadian bacon or SPAM, cut into small dice
- 1 package yubu (inari, deep-fried tofu pockets)
Instructions
- In a large bowl, mix the rice with the seasoning.
- Add the corn, peas, and Canadian bacon (if using).
- If using SPAM, stir-fry it for 3 to 4 minutes over high heat before adding it to the rice.
- Take 2 to 3 tablespoons of the rice mixture and stuff it gently into each yubu pocket.
- Serve immediately, or wrap loosely in plastic wrap and store in the refrigerator for up to 3 days.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baked Rice-Stuffed Tofu Pockets
tarting by draining and pressing tofu to create a canvas for delightful flavors. The filling, cooked in a skillet with aromatic minced garlic and optional ground pork or beef, unfolds into a harmonious blend with vegetables, soy sauce, sesame oil, and rice. Carefully stuffing the tofu pockets and baking them in a preheated oven enhances the anticipation. Emerging slightly golden, the pockets are garnished with chopped green onions and sesame seeds, creating a visually appealing and flavorful dish.
Serving Suggestions
Begin your gastronomic journey with the fiery and tangy notes of Tofu Kimchi Soup, where the lively flavors of kimchi dance in harmony with the subtle charm of the tofu pockets.
Embark on a fusion adventure with Vegetarian Gyoza, its savory dumpling filling seamlessly marrying the wholesome goodness of tofu and rice.
Experience a gastronomic crescendo with the rich textures of Spinach Quiche, adding depth and contrast to the overall ensemble of flavors.
Infuse a touch of Japanese elegance by serving Norimaki Mochi on the side, where the combination of rice cakes and seaweed introduces a unique and satisfying element to the feast.
Indulge in the succulence of Wok Fried Crab, creating a seafood-centric escapade that complements the nuanced flavors of the tofu pockets.
Warm your soul with Pumpkin Porridge, offering a comforting and seasonally fitting accompaniment that wraps the meal in a cozy embrace.
Conclude this culinary symphony on a sweet note with a Birthday Cupcake, where delightful sweetness adds a celebratory crescendo to your dining experience.
Cooking Tips
First up, press all the moisture out of the tofu – this step is crucial for getting that sought-after crispy texture! I like to wrap extra firm tofu in paper towels and place something heavy on top to gently press out the liquid. Taking the time to properly press the tofu will help it really crisp up beautifully when fried.
When making the filling, allow the rice to fully cool before stuffing it into the tofu parcels. Hot rice makes the tofu ooze and fall apart. Chilling it down ensures everything holds its shape. I also love mixing in crunchy veggies like carrot and bell pepper for some extra flavor and texture!
Be sure not to overstuff the pockets or you’ll end up with ruptured tofu and rice spilling everywhere. I use a small spoon to gently fill each tofu parcel, taking care to leave a bit of room at the top before sealing with toothpicks. Compact but not crammed is what you’re aiming for!
Finally, resist the urge to constantly poke and prod the tofu as it fries. I’m guilty of impatiently checking for doneness which can cause the pockets to break open prematurely. Let that crispy exterior develop undisturbed so you end up with perfect golden brown tofu every time.
FAQs of Rice-Stuffed Tofu Pockets
- What is the difference between yubuchobap and inari? Yubuchobap and inari are both Japanese dishes featuring rice-filled tofu pockets. The primary difference lies in the preparation of the tofu pockets. In yubuchobap, the tofu is typically thicker, resembling a pouch made from a sheet of tofu, while inari uses a thinner, marinated tofu skin to encase the rice.
- What are tofu pockets made of? Tofu pockets are made from soybean curds. To create the pockets, tofu is pressed and shaped into thin sheets, providing a versatile and absorbent vessel for holding various fillings, such as rice.
- Is inari good for you? Yes, inari can be a healthy option, especially when filled with nutritious ingredients like rice and vegetables. However, it’s essential to be mindful of the overall ingredients and portion sizes, as the marinated tofu pockets can sometimes be accompanied by sweetened rice.
- What is the Korean version of inari?The Korean equivalent of inari is called Yubuchobap. While sharing similarities, yubuchobap may use thicker tofu pockets, distinguishing it from the Japanese inari.
- Can I use other types of tofu for this recipe? While firm tofu is ideal, you can experiment with extra-firm tofu for a heartier texture. Silken tofu is too delicate for this dish.
- Can I make these tofu pockets in advance for a party? Yes, you can prepare the tofu pockets in advance and bake them just before serving to maintain their crispiness.
- What can I substitute for ground pork or beef to make this dish vegetarian? You can substitute the meat with finely chopped mushrooms, tofu crumbles, or cooked lentils for a vegetarian version.
- How do I store leftover Rice-Stuffed Tofu Pockets? Store any leftover tofu pockets in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or toaster oven to maintain their crispy texture.
- Can I freeze these tofu pockets for later use? While freezing tofu can change its texture, you can freeze these tofu pockets before baking them. Thaw them in the refrigerator before baking as directed to enjoy them later.
 Conclusion
In conclusion, these rice-stuffed tofu pockets make for a delicious, nutritious and satisfying plant-based meal. Their crispy outer shell gives way to a flavorful filling of rice, vegetables and protein-packed tofu. I love how customizable they are – feel free to swap out ingredients to suit your tastes.
At Food and Meal, we’re always seeking out tasty new recipes to share. And I think these rice-stuffed tofu pockets will fast become a reader favorite. They check all the boxes: quick to throw together, budget-friendly, packed with veggies and made for on-the-go snacking.
