Serves 20
25 min
Tofu Purses
Recipe GLPRe921b6eab9af28
Delicate deep-fried tofu pouches transformed into elegant vessels filled with seasoned sushi rice, crisp vegetables, and toasted sesame. These bite-sized parcels combine tender tofu, fresh mushrooms, vibrant carrots, and savory scallions in a visually stunning presentation that's perfect as an appetizer or light main course.
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Ingredients
1 package deep-fried tofu purses (abura-age-dofu)
3 cups prepared sushi rice
3 cups enoki mushrooms
3 cups scallions, sliced on the bias
3 cups carrots, cut into thin julienne strips
3 cups sesame seeds, toasted
Directions
Bring a large pot of water to a rolling boil. Carefully add the deep-fried tofu purses to the boiling water and simmer for 5 minutes according to package instructions.
Using a slotted spoon, carefully remove the cooked tofu purses from the boiling water and place them on a clean kitchen towel or paper towels to cool completely, about 5 minutes.
Once cooled, gently open each tofu purse and carefully remove the inner fried tofu pocket, keeping the outer structure intact.
Fold the mouth of each tofu pouch inward by about 1/4 of the depth to create a purse shape with a defined opening.
Spoon prepared sushi rice into each tofu purse, filling it about halfway.
Top each rice-filled purse with a selection of enoki mushrooms, sliced scallions, julienned carrots, and toasted sesame seeds, dividing them evenly among all purses.
Arrange the filled tofu purses on a serving platter and serve at room temperature or slightly warm.
