Crispy Tofu Snack Pockets with Crunchy Vegetables Filling
15 minutes Vegan Snack
Posted By Savita
I love tofu and I am always trying new and healthy ways to use Tofu in our diet. Specially Tofu snacks and sides are my favorites. These crispy tofu pockets are famous among my book club friends because snack arrives on coffee table in 10 minutes and every one love the fresh and healthy bites.
I start making these tofu pockets once my friends arrive and are busy chit-chatting. Before hand, I drain tofu on paper towel and slice it with slit in middle. And also mix veggies in a bowl ready to go. While reading book, I just get up for 10 minutes break and snack is served with coffee.
Peppery and crispy taste of tofu with sweet and sour marinated vegetables inside is mouthwatering delicious.
Brief marination of veggies is the key!! While tofu is cooking or 5-10 minutes in advance, marinate thin sliced veggies with chili paste for some heat, sugar for sweetness, lemon for some acidity and garlic-basil for flavor. Only for couple of minutes and it makes a lot of difference in taste of raw veggies.
If you can't find Chili Paste, use some Spicy Ketchup or Sriracha Chili Sauce Or mix some cayenne with sweet ketchup. These Tofu Pockets are delicious way to introduce some vegan snack to your family. Since I made'em first time for my husband for evening tea, I ended up making this tofu a lot of times.
Veggie filling keeps changing per availability. Sometimes, I use cucumber and carrots or daikon radish and bell peppers. Even though I serve Soy Sauce on the side for dipping, but for the record, all like it even without it. Its very flavorful, colorful, fresh and healthy snack.
If you making this tofu for kids, you can reduce the amount of sambal (chili paste) or add some raisins for sweetness.
I am even planning to fill these yum pockets with ground meat (will share with you next time). Until then enjoy these healthy bites and do let me know how you liked them.
Pairing Ideas:
Ingredients
- 1/2 lbs Tofu (I used one 10 oz (about 0.6 lb) packet of House Foods Super Firm Organic Tofu)
- 1/2 Cup Mix Vegetables (I used very thin sliced/diced - 1/4 red bell pepper, 1 carrot, 2-3 small red radish, 2 tbsp cilantro)
- 1 Garlic (1 garlic cloves very fine minced)
- 1 tsp Sambal Chili Paste (or use 1/2 tsp Sriracha or your favorite chili sauce or a spice ketchup)
- 1 tbsp Lemon (lemon juice)
- 1/2 tsp Sugar
- 4 Basil (fresh basil leaves, fine julienne )
- Salt (per taste)
- 2 tbsp Olive Oil (for frying)
- 1/4 tsp Cayenne Pepper
- Soy Sauce (lite soy sauce mixed with scallions for serving - Optional)
Directions
- 1. Slice Tofu - Pat dry tofu to remove moisture. Slice tofu into 2-3 inch wide square/rectangular pieces, about 1/2 inch thick (at least). Thickness is needed to make pockets. With pairing or small knife, make a small slit in center of each tofu piece, don't let knife pass thru tofu.
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2. Sear Tofu - Heat a non-stick pan with 2 tbsp oil. Season top of tofu with pinch of salt and pinch of cayenne pepper. Place tofu in pan, seasoned side down and leave it untouched until edges appear golden crisp. (about 4 minutes). In meantime, season, other side, now on top with pinch of salt and pinch of cayenne pepper. -
3. Sear Tofu - Turn tofu gently with spatula and sear top side until crisp brown (another 4-5 minutes). While tofu is cooking, in a small bowl, combine, sugar, sambal chili pasta, lemon juice, small diced vegetables, garlic and basil. Mix well and leave aside. -
4. Assemble & Serve - Drain tofu on paper towel. Ready a serving tray. Fill about 1/2 tbsp of veggie and sambal mixture into the tofu pocket (we made before frying). Don't push mixture in hard. Thick pieces with stand very well in the serving tray, your guests can grab and eat and will demand more for sure. Serve soy sauce on side, though I ate'em all without it.
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