Vegetables Stuffed Tofu Pouch 蔬菜油豆腐包

Every summer, hassle-free cooking becomes the preferred mode in the kitchen e.g. Zucchini Quinoa Sushi, Korean Chilled Tofu, No-Cook Tomato-Sauce Pasta.

This summer, I made Mixed Green Salad with Avocado Dressing, Watermelon Feta-Cheese "Pizza"-Salad and these stuffed tofu pouches.

These easy-to-make vegetarian pouches are sure to excite your guests if you are holding a family gathering or party.

Tofu pouches/puffs is quite a common ingredient in Chinese cooking especially in braised dishes in which the tofu pouches will absorb the flavors of the braising liquid.

The tofu skins/pouches are also quite often used in making Japanese Inari Sushi. So, try your luck finding these tofu pouches in Chinese and Japanese supermarkets.

Vegetables Stuffed Tofu Pouch 蔬菜油豆腐包
3-4 tofu pouches, prepare according to instructions.
1 cup organic corn and organic edamame
1/2 zucchini, finely shredded
1/2 cup cooked couscous (Note: You can make traditional sushi rice as well. But here, I am looking for speed without forgoing nutrition)
Some chili sauce

Directions: Set aside 3-4 tofu pouches in a deep bowl and pour hot boiling water over the pouches for 1-2 minutes to soften the pouches (for this House brand Oagesan, the recommendation is to pour hot boiling water over the pouches to soften the pouches, at the same time, to remove excess oil and help improve absorption of seasoning). After 2 minutes, squeeze the puffs to remove the water, then cut the pouch at the one end and open up the tofu like a hollow pouch (shown above). Spoon some cooked couscous on the bottom, then stuff with zucchini, corn, and edamame. Serve with some chili sauce.

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