Japanese · Lunch
Fried Tofu Pouches (GLP-1)
Crisp fried tofu pouches stuffed with a protein-forward filling of firm tofu, edamame and shiitake mushroom, seasoned with ginger, scallion and soy-tamari. Lightly pan-fried rather than deep-fried, served with a rice vinegar dipping sauce.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
336Calories
35.6gProtein
13.9gFat
18.4gCarbs
3.1gSugar
6.9gFiber
1180mgSodium
0mgChol
2.3gSat Fat
720mgPotassium
210mgCalcium
5.4mgIron
0mcgVitamin B12
4.2mgVitamin C
vegan
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press the firm tofu between paper towels for 10 minutes to remove excess moisture, then crumble it. Dice the shiitake mushroom, slice the scallion, and grate the ginger.
2
Mix
In a small bowl, combine the crumbled tofu, edamame, diced shiitake, sliced scallion, grated ginger, soy-tamari, sesame oil and rice vinegar until the mixture holds together when pressed.
3
Fry
Lay out nori sheets, spoon filling onto each centre, fold and press the edges closed. Heat vegetable oil in a non-stick skillet over medium heat and fry the pouches 3 to 4 minutes per side until lightly browned.
4
Plate
Arrange the pouches on a plate, scatter sesame seeds over the top, and serve immediately with additional rice vinegar for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g firm tofu
- 3.6 oz100g edamame, cooked
- 2 oz60g shiitake mushroom
- 4 tbsp4 tbsp scallion
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce-tamari
- 2 tsp2 tsp sesame-oil
- 1 tsp1 tsp rice-vinegar
- 66 sheets (48g) nori
- 2 tsp2 tsp sesame-seeds
- 2 tsp2 tsp vegetable-oil
