Korean · Lunch
Stuffed Tofu Pouches
Firm tofu is pressed, crumbled, and folded with kimchi, scallion, sesame oil, and gochugaru, then packed into pan-fried tofu pouches. Steamed briefly to set the filling, the pouches are crisped lightly and served with a soy-vinegar dipping sauce for a savoury, umami-rich Korean bite.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
312Calories
19.8gProtein
17.9gFat
20.4gCarbs
6.8gSugar
3.6gFiber
1380mgSodium
0mgChol
3.1gSat Fat
420mgPotassium
210mgCalcium
3.4mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
low-carb
low-calorie
egg-free
gluten-free-adaptable
rich-umami
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Press the firm tofu between paper towels for 10 minutes to remove excess water, then crumble it into a bowl.
2
Build
Chop the kimchi finely and slice the scallion thinly. Fold the kimchi, scallion, sesame oil, gochugaru, soy sauce, and cornstarch into the crumbled tofu until combined.
3
Stuff
Gently open each fried tofu pouch and pack the filling firmly with a small spoon, pressing out air pockets.
4
Steam
Arrange stuffed pouches seam-side down in a bamboo steamer over boiling water on high heat for 8 minutes until the filling is firm.
5
Sear
Heat a dry nonstick pan over medium heat and lightly crisp the steamed pouches on both sides for 2 minutes total until golden. Whisk together rice vinegar, soy sauce, and sugar in a small bowl to make dipping sauce. Arrange the pouches on a plate, scatter with toasted sesame seeds, and serve immediately with the dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g firm tofu
- 3.6 oz100g kimchi
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp soy sauce
- 4 tsp4 tsp cornstarch
- 88 small store-bought fried tofu pouches (about 1.4 oz/40g total)
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce (for dipping sauce)
- 1/2 tsp1/2 tsp sugar
- 2 tsp2 tsp toasted sesame seeds
