Tofu Pockets with Sauce
Ingredients
Instructions
Place all sauce ingredients in a medium-sized mixing bowl.
Mix or blend to a smooth consistency.
Transfer sauce to a small serving bowl. Set aside.
Cook rice according to package directions. Set aside to cool.
Rinse the mung bean sprouts. Drain and set aside.
Peel the carrots. Shred with a vegetable peeler to make long thin slices. Alternatively, shred with a grater. Set aside.
Peel and thinly slice the cucumbers. Set aside.
Rinse the tofu pockets and pat dry.
Place a generous tablespoon of rice inside the pocket.
Add 2 slices (shreds) carrot and 2 slices cucumber.
Top with sprouts.
Serve with sauce on the side.
Note:
Tofu pockets for inari sushi can be found in Asian grocery stores. They are sometimes found in cans, but more commonly in the
refrigerated section. There are also online sources that carry the pockets.
Share this recipe
- You may also like
Check out our veggie cooking videos
Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.
Ingredients
Directions
Place all sauce ingredients in a medium-sized mixing bowl.
Mix or blend to a smooth consistency.
Transfer sauce to a small serving bowl. Set aside.
Cook rice according to package directions. Set aside to cool.
Rinse the mung bean sprouts. Drain and set aside.
Peel the carrots. Shred with a vegetable peeler to make long thin slices. Alternatively, shred with a grater. Set aside.
Peel and thinly slice the cucumbers. Set aside.
Rinse the tofu pockets and pat dry.
Place a generous tablespoon of rice inside the pocket.
Add 2 slices (shreds) carrot and 2 slices cucumber.
Top with sprouts.
Serve with sauce on the side.
Note:
Tofu pockets for inari sushi can be found in Asian grocery stores. They are sometimes found in cans, but more commonly in the
refrigerated section. There are also online sources that carry the pockets.