Tofu Pockets

Description

This is an unusual and delicious way to serve tofu, which can make a light, easy-to-digest, and nutritious addition to your diet. Tofu is made from the coagulated milk of the soybean and has been a staple in Asia for centuries. Soy foods have gained much popularity in the West in recent years due to their ability to reduce high blood cholesterol levels, which lead to heart disease, and their suspected role in preventing osteoporosis, menopause symptoms, and hormone-related cancers of the breast, uterus, ovaries, and prostate.

Tofu Pockets - Wai Lana Recipe

Ingredients

16 oz

Firm tofu, well drained

1 Tbsp

Peanut oil for pan-frying

1 tspn

toasted sesame oil

1 Tbsp

Fresh ginger, peeled and finely grated

2 Tbsp

Green onion, minced

2 clv

Garlic, minced

1 c

Fresh shiitake mushrooms, thinly sliced

1⁄4 c

Water

2 c

Spinach, chopped

1 Tbsp

Soy sauce

1 tspn

Raw sugar

1⁄2 Tbsp

Cornstarch mixed with 1 Tbsp. water

--Sauce:

1⁄2 Tbsp

toasted sesame oil

1 Tbsp

Fresh ginger, peeled and finely minced

2 clv

Garlic, finely minced

2 Tbsp

Green onion, minced

1 Tbsp

Soy sauce

1⁄2 Tbsp

Bragg liquid aminos

1 1⁄2 Tbsp

Raw sugar

1 c

Water

1 Tbsp

Cornstarch mixed with 1 Tbsp. water

Instructions

Cut the tofu into 4 slices widthwise, each approximately 3/4 inch thick. Then cut each slice in half on the diagonal to make 8 triangles.
In a large nonstick skillet heat the peanut oil on medium heat. Add the tofu and cook on both sides until golden brown. Stand the triangles up and cook each of the 3 edges in turn, leaning them against each other to balance if necessary. Set aside.
Heat the sesame oil in a skillet on medium heat and sauté the ginger, green onion, and garlic until fragrant. Add the mushrooms, cover, and stir-fry until tender. Add the water, spinach, soy sauce, and sugar and cook until most of the liquid has evaporated. Stir in the cornstarch mixture and cook until the filling has thickened. Set aside.
Using a small sharp knife, cut a slit on the longest side of each triangle, then cut down inside almost to the outer edges, being careful not to pierce right through. Gently stuff each one, pushing the filling as far inside as possible without splitting the sides open.
For the sauce, heat the sesame oil in a small saucepan on medium heat. Add the ginger, garlic, and green onion and sauté until lightly browned. Stir in the rest of the ingredients except the cornstarch mixture and bring to a boil. Add the cornstarch mixture and cook until thickened. Serve the sauce drizzled on top of the tofu pockets.

Source: wailana
Cooking time: 30 minutes

Tofu Pockets

Description

Ingredients

Instructions

Notes