Tofu. A word that strikes fear in even the most open minded consumer. I have sat down with many people asking me questions such as, “What in the world is tofu!?” The list goes on from there, but people are generally confused about how to cook, prepare, or eat tofu. Quite frankly, tofu is one of my favorite foods and I love to cook with it all of the time. My family, however, hasn’t always been as enthusiastic as me when it comes to tofu.
I’ve thrown tofu in soups, in fried rice, and even breaded it to turn it into nuggets. My vegan quiche has silken and firm tofu in it to replicate that soft egg like texture. I’ve scrambled and even marinated it like feta cheese. My kids are okay with it. They’re not exclusively vegan, but thankfully they are generally great eaters when it comes to most vegetables. My husband on the other hand is practically a lacto-carnivore meaning his basic food groups are cheese and meat.
There have been many a snarled face, or a skipped meal from my husband due to his texture issues and his plain disdain for vegetables. I love him dearly regardless.
One night I just had a wild thought and decided to ask my husband to try the recipe I’m sharing today. What was the star of the dish? Tofu pockets! These handy little triangles are fried bean curd that have been marinated and packaged. You open each piece and stuff a bit of rice in it. Then, you top it with various seasonings and voila! Simple enough.
I handed him one on a plate across the table and anxiously awaited. My heart was racing and I was hoping he wouldn’t run out the back door and spit it out off the side of the back porch. He slowly chewed and I was surprised when I saw him begin to swallow the food. I timidly asked him what he thought. Prolonging my torture he replied, “I might need to try one more. Just to be sure.”
I prepare him with a few more pieces and send the plate across the table once more. I ask again if he likes it and to my surprise… He did! He said it was flavorful, the rice was a good texture, and he liked the hint of sweetness from the dipping sauce. The biggest compliment from my husband is when he asks if he can eat what’s left on the platter!
My husband ate tofu, and he liked it! Now, this dish has been solidified as a family favorite. Every time I visit Little Rock I have to pick some of these tofu pockets up from the local Asian grocery store. Last night, in fact, I pulled out the package from my refrigerator to the cheers of my children. It’s nice to be able to find a delicious meal that satisfies everyone in the house at the same time.
Even better, Korean side dishes can change up this meal every time. Whether you’re doing some braised potato, some cold cucumber soup, or some homemade fresh cucumber kimchi, you can change it up and make it unique each time. Don’t be afraid to try things a little out of the box, you might just find your next family favorite.
Fried Tofu Pockets
Fried Tofu Pockets
- White Short Grain Rice
- Fried & Seasoned Soybean Curd (Seasonings are included in the package.)
- 1/4 Cup Tamari (Soy Sauce or Coconut Aminos are also great.)
- 1 Tablespoon of Liquid Sweetener like Bee Free Honee (Rice Syrup or Regular Honey works too.)
- 1/2 to 1 Teaspoon of Rice Vinegar
- 1 Diced Green Onion
- Cook your rice as instructed on the package. I typically find rice that can cook in about 20 minutes and use a 1 cup of rice to 1 1/2 cups of water.
- Add two packets of seasoning vinegar (we omit the lemon sauce) and set the rice aside and allow it to cool enough to be handled.
- While the rice is cooking you can prepare other side dishes and the dipping sauce.
- For the dipping sauce, simply add all of the ingredients in a small bowl and mix.
- When you’re ready to prepare your fried tofu pockets, place about a tablespoon of rice in each pocket and place it on a platter.
- Enjoy a few pieces with a splash of dipping sauce, some seasoning mix with sesame seeds, dried carrot, and leek.
- Some great side dish recommendations are cold cucumber soup, green onion pancake, kimchi, braised potatoes, and many more.