Tofu pockets are a type of bean product made by frying dried tofu. Tofu pockets are very chewy and are most commonly seen in spicy noodles and hot pot. In the preparation of tofu pockets, you need to prepare tofu, scallions, and a small amount of carrots, etc. In this way, the tofu pockets not only change the traditional taste but are also very popular with the elderly and children. They are cooked to be soft and easy to digest.

Irregular tofu pockets

Ingredients

200 grams of tofu, 1 scallion, 1 small piece of ginger, 1 carrot

Method

1. I used a stainless steel piping bag, which is very convenient, and the tofu pieces I took out were all regular cylindrical shapes.

2. Boil the oil over high heat, then fry the tofu. At this point, turn the heat down to low. The trick is not to move it at all, and be patient.

3. Flip the tofu after it has a hard skin, as flipping too early can cause the tofu to stick to the pan. Fry until the tofu is golden brown all over.

4. Take out the fried tofu pockets and set them aside. Slice the onions and carrots. Heat the pan with oil and sauté the scallions and carrot slices, then add the tofu pockets, add some salt and soy sauce, simmer for a while with a little soup, and finally thicken with a little cornstarch to serve.

Stuffed tofu pockets