Leek Stuffed Tofu Pockets (Aburaage)

Two different delicious snack variations that go well with a cold beer. So moreish!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Cook: 15 min

Ingredients

With Natto:
Deep fried tofu (aburaage) 1
Leek 1/3
Natto 1 pack
Natto sauce 1 pack
Soy sauce 1/2 tsp
Pickled plum (umeboshi) 1
Crushed sesame seeds 1 tsp
With Tuna:
Deep fried tofu (aburaage) 1
Leek 1/3
Tinned tuna 2 tbsp
Miso 1/2 tbsp
Mirin 2 tsp
Mayonnaise 1 tsp

Method

1
Finely chop the leek.
2
With Natto: put the natto and sauce, soy sauce, chopped pickled plum and sesame seeds in a bowl and mix well. Add half of the leeks from Step 1 and mix.
3
With Tuna: in a separate bowl, put the drained tuna, miso, mirin, mayonnaise together with the other half of the leeks from Step 1 and mix well.
4
Cut the edges off the tofu and stuff the pockets with Steps 2 and 3. Press down to make them flat.
5
Cook in a frying pan (no oil) on both sides until nicely browned. Enjoy whilst hot!

Tips & Note

Leek Stuffed Tofu Pockets (Aburaage)

Two different delicious snack variations that go well with a cold beer. So moreish!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Cook: 15 min

Ingredients

With Natto:
Deep fried tofu (aburaage) 1
Leek 1/3
Natto 1 pack
Natto sauce 1 pack
Soy sauce 1/2 tsp
Pickled plum (umeboshi) 1
Crushed sesame seeds 1 tsp
With Tuna:
Deep fried tofu (aburaage) 1
Leek 1/3
Tinned tuna 2 tbsp
Miso 1/2 tbsp
Mirin 2 tsp
Mayonnaise 1 tsp

Leek Stuffed Tofu Pockets (Aburaage)

Recipe ID :681 Posted on 03 JUN 2015

Serves 2

Cook 15min
views 2,835
printed 168

saved 0

Two different delicious snack variations that go well with a cold beer. So moreish!

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Ingredients

Print Ingredients Email Ingredients
1
1/3
1 pack
1 pack
1/2 tsp
1
1 tsp
1
1/3
2 tbsp
1/2 tbsp
2 tsp
1 tsp

Method

Cook
15min
1
Finely chop the leek.
2
With Natto:put the natto and sauce, soy sauce, chopped pickled plum and sesame seeds in a bowl and mix well. Add half of the leeks from Step 1 and mix.
3
With Tuna:in a separate bowl, put the drained tuna, miso, mirin, mayonnaise together with the other half of the leeks from Step 1 and mix well.
4
Cut the edges off the tofu and stuff the pockets with Steps 2 and 3. Press down to make them flat.
5
Cook in a frying pan (no oil) on both sides until nicely browned. Enjoy whilst hot!
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