Japanese · Lunch
Fried Tofu Pouches (High-Protein)
Crisp-fried tofu pouches (aburaage-style) stuffed with seasoned sushi rice, edamame and diced firm tofu, simmered in a sweet soy-mirin dashi. Served chilled or at room temperature as inarizushi, this plant-based dish delivers substantial protein and fiber from tofu and legumes.
$5
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
21.4gFat
61.8gCarbs
21.5gSugar
6.9gFiber
1680mgSodium
0mgChol
3.1gSat Fat
680mgPotassium
320mgCalcium
6.8mgIron
0mcgVitamin B12
4.5mgVitamin C
vegan
vegetarian
soy-based
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the fried tofu pouches open along one edge and gently pry each one apart into a pocket, working carefully so the delicate skins don't tear.
2
Simmer
Combine the dashi, soy sauce, mirin and 1 tbsp sugar in a saucepan; bring to a simmer over medium heat for 10 minutes until the pouches turn deep golden.
3
Cool
Let the simmered pouches rest on a plate for 15 minutes until just warm enough to handle without tearing.
4
Finish
Toss the cooked sushi rice with rice vinegar and 1 tsp sugar in a bowl, fanning briefly, until every grain looks glossy and separate.
5
Plate
Gently open each cooled pouch with your fingers, pack in the rice mixture folded with diced tofu and edamame, arrange cut-side up on a plate, and scatter sesame seeds and sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 6 pouches fried tofu pouches
- 1 cup200g sushi rice, cooked
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1/2 cup120ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sugar-white
- 2/3 cup100g edamame
- 5 oz140g firm tofu
- 2 tsp2 tsp sesame seeds
- 22 scallion
