Asian Tofu Pockets
Ready In: 30 mins
Serves: 6
Ingredients
- 2 sheets dried fresh seaweed (nori)
- 1⁄4 cup sesame seeds, toasted
- 1 teaspoon salt, flakes
- 1 teaspoon dried chili pepper flakes
- 3 eggs, lightly beaten
- 1 1⁄4 cups short-grain rice, cooked
- 1 large carrot, grated
- 1⁄2 cup thinly sliced green onion
- 2 tablespoons pickled ginger, chopped
- 2 tablespoons mirin
- 12 tofu pockets
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off