Aburage Protein Pockets
Aburage are adorable and tasty pouches made from soybeans. (If you’ve ever had inari-zushi, that’s aburage stuffed with sushi rice.) For this protein-packed recipe we stuff these little darlings with pork, egg, and a little bit of veg. Think of them like an asian dumpling but with tofu as the wrapper instead of a dough. They are marvelous bite-sized meals that refrigerate and freeze well. They’re gluten-free, too (if you use tamari soy sauce).
Brands of packaged aburage we know of:
- Pulmuwon Fried Tofu Pouches
- Aloha Tofu Aburage
- Tomori Aburage
- Abura Age
This recipe makes four pockets. For those of us with small tummies, one is a meal or two meals. The pockets vary a great deal in size, so you might find yourself with too much filling or too many pockets. We don’t consider this a problem — we just make more!
- 1/2 pound ground pork
- 3 scallions, chopped
- 2 cloves garlic, crushed
- 1 egg
- 2 medium carrots, grated
- 2 teaspoons soy sauce
- 2 teaspoons fruit juice (apple, pineapple, orange, or something sweet)
- 2 teaspoons rice vinegar
- 8 oz aburage (2 sheets or 4 pockets)
- 1-2 cups chicken broth, low sodium
- In a medium bowl, thoroughly mix all ingredients except the aburage.
- Cut each aburage in half to make four pockets. If they are thick (lots of white tofu) you can take some of the tofu out to make room for the stuffing. Use your best judgment.
- Stuff the mixture into the aburage so it’s completely full, leaving one end open. Pack it well.
- Place the stuffed pockets in a small pot over high heat.
- Pour the broth into the pot until it almost covers the pockets about 2/3 of the way.
- Bring to a boil.
- Reduce heat to low and simmer, covered, for 30 minutes.