These homemade inari tofu pockets are stuffed with seasoned sushi rice and topped with a killer spicy sushi sauce. Simple ingredients, big flavor—perfect for any occasion!
Deep fryer or pot, rice cooker (optional), large bowl, spoon, paper towels, shallow dish or resealable plastic bag
Ingrediënten
For the rice:
1cup180 g dry sushi rice
2cups470 ml water
1tablespoon15 ml rice wine vinegar
1tablespoon21 g agave nectar
½teaspoonsalt
For the tofu pockets:
1cup235 ml vegetable oil, for frying
12ounces336 g extra-firm tofu, drained and pressed
1cup235 ml soy sauce
¼cup60 ml rice wine vinegar
¼cup84 g agave nectar
For the Spicy Sushi Sauce:
½cup112 g vegan mayonnaise, store-bought or homemade
2tablespoons30 ml sriracha chili sauce
¼teaspoontoasted sesame oil
Instructies
Place the rice, water, vinegar, agave, and salt in a rice cooker and cook.
If using stovetop, follow rice package instructions, adding vinegar and agave to the water.
Heat vegetable oil to 1 inch depth in a pot or deep fryer over high heat.
Cut tofu into 12–16 pieces (about 2x1.
5 inches, ¼ inch thick).
Deep-fry tofu in batches, 3–4 pieces at a time, until golden brown, about 5 minutes.
Remove tofu from oil, place on paper towels to drain excess oil.
In a shallow dish or resealable bag, mix soy sauce, rice vinegar, and agave.
Place fried tofu in the marinade, soaking for 10–20 minutes.
Remove tofu from marinade and place on paper towels to absorb excess moisture.
Carefully cut a slit into the long end of the tofu to form a pocket.
Stuff each tofu pocket with prepared sushi rice.
To make the sauce, whisk together vegan mayo, sriracha, and sesame oil.
Drizzle spicy sauce over the tofu pockets and serve with extra sauce on the side.
Notes / Tips / Wine Advice:
Serving Tip:Serve as an appetizer or snack with extra dipping sauce on the side for added flavor.Wine Advice:A crisp, dry white wine like a Sauvignon Blanc complements the spiciness of the sauce and enhances the tofu's flavor.