Stuffed Yubu Tofu Pockets with Assorted Fillings
Stuffed Yubu Tofu Pockets with Assorted Fillings are savory, bite-sized pockets made with soft tofu, seasoned rice, and a variety of flavorful fillings like tuna, crab sticks, egg, cucumber, and more. This delicious Korean-inspired dish is perfect as an appetizer, snack, or light meal, offering a delightful blend of textures and tastes. Try this fun and easy recipe for a satisfying fusion experience!
Stuffed Yubu Tofu Pockets with Assorted Fillings is a delightful, flavorful dish that combines the rich, chewy texture of Yubu tofu skin with a variety of savory fillings. These bite-sized pockets are filled with a delicious mix of seasoned rice, soft tofu, tangy marinated cucumbers, savory tuna, crab sticks with a hint of wasabi, and delicate scrambled eggs. Each pocket offers a harmonious blend of textures and flavors, from the crunch of the cucumber to the creaminess of the tuna and the subtle sweetness of the tofu skin. Perfect for a light meal, appetizer, or even a fun snack, this dish offers a creative and satisfying way to enjoy the unique taste of Yubu tofu!
Ingredients
- 2 eggs
- A pinch of salt
- 1/2 tablespoon sugar
- 1 tablespoon mirin
- 1 can of tuna
- 1 tablespoon mayonnaise
- Chili powder (optional)
- 1 cucumber
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon vinegar
- 4 crab sticks
- 1 tablespoon mayonnaise
- 1 tablespoon wasabi
- Half a bowl of rice
- Half a block of tofu (microwaved and drained)
- Salt
- Sesame seeds
- 10 pieces of Yubu tofu skin
- 100 ml water
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon mirin
Nutritional Information
- Calories: 300
- Protein: 12g
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Fiber: 3g
- Sodium: 500mg
- Sugar: 8g
- Carbohydrate: 35g
- Cholesterol: 75mg
Directions
-
Beat eggs with salt, sugar, and mirin. Cook the mixture into two thin omelets on low heat. Chop into fine pieces and set aside.
-
Drain canned tuna and mix with mayonnaise and chili powder.
-
Slice the cucumber into quarters, remove the seeds, and chop finely. Marinate with salt, sugar, and vinegar for 5 minutes. Drain on paper towels.
-
Combine crab sticks with mayonnaise and wasabi.
-
Microwave the tofu for 2 minutes, then squeeze out excess water. Mix tofu with rice, salt, and sesame seeds.
-
Squeeze excess liquid from the tofu skins, then prepare the Yubu with a mixture of water, sugar, soy sauce, and mirin.
-
Fill each Yubu tofu skin with the rice-tofu mixture. Add layers of cucumber, tuna, crab stick, and egg mixture as desired.
