Asian Tofu Pockets Recipes

Steps:

• Whisk together first 6 ingredients. Cut tofu lengthwise into 3/8-in. thick slices; cut each slice in half diagonally to make triangles. Place tofu and marinade in a large shallow bowl; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally., Preheat broiler. Reserving marinade, place tofu in a 15x10x1-in. pan. Drizzle remaining marinade over tops. Broil 5-6 in. from heat until lightly browned and heated through, about 10 minutes.

Steps:

• Cup the tofu on the short side, thick enough so that you can stuff it later.
• Mix the bread crumbs paprika and ginger.
• Lightly spray with olive oil and throw under the grill until crispy, tun to do other side.
• Meanwhile, chop zucchini, carrot, sweet pepper and mushrooms into fine strips. Mix with bean sprouts.
• Take out and slice down the center to create a 'pocket'.
• Stuff vegetables into tofu pockets.
• Serve with sweet chili, soy, or oyster sauce.

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.