Stuffed Tofu Pockets

This is a traditional Asian way to serve tofu. Pretty ingenious, too, I might add. What you do is deep-fry the tofu and then, to remove any excess oily taste, the pockets are simmered in a savory broth. Talk about rich flavor! The stuffing is up to you. I serve them smothered in Sweet and Sour Sauce. Fabulous.

Makes 4-6 Servings

Ingredient List: 

1 pound firm tofu, cut into 8 triangular wedges 
Avocado oil, for deep-frying 
Spring or filtered water 
Soy sauce 1 (2-inch) piece kombu 
4 or 5 slices fresh ginger 
About 1/2 cup sautéed, curried vegetables, pickled sea vegetables, sautéed corn and shallots, or sautéed diced mushrooms, for filling

Step By Step Instructions: 

Make a slit along the longest side of each tofu wedge for the stuffing. Be careful not to slice all the way through. Heat about 3 inches of oil in a saucepan over medium heat until it is very hot. You will know the oil is ready when patterns form in the bottom of the pot. Add tofu, 3 to 4 at a time, and deep-fry until deep golden brown. Drain on paper towels. Bring a medium pot of water to a boil, season lightly with soy sauce, and add kombu and ginger. Carefully drop tofu wedges into broth and simmer over low heat, uncovered, 30 minutes. Drain tofu wedges and discard broth. Allow tofu to cool enough to touch, while preparing filling. When wedges have cooled enough to handle, gently pull open slits and press filling inside. Arrange on a serving platter and serve immediately.