Guizhou-style Stuffed Tofu Pockets

Ingredients

Inarizushi, a traditional Japanese dish, is typically made with sushi rice and stuffed into seasoned tofu pockets. In contrast, Guizhou-style Stuffed Tofu Pockets adapt the concept of stuffed tofu pockets but incorporate Guizhou cuisine's distinct flavors. The filling in Guizhou-style Stuffed Tofu Pockets includes ground meat, vegetables, and aromatic spices, resulting in a spicy and savory taste profile. Additionally, the cooking technique and sauce used in Guizhou-style Stuffed Tofu Pockets differ from the original, further enhancing the dish's Guizhou influence. We alse have the original recipe for Inarizushi, so you can check it out.

• 12 tofu pockets 12 tofu pockets
• 250g (8.8 oz) ground meat (pork or beef) 250g (8.8 oz) ground meat (pork or beef)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small carrot, finely chopped 1 small carrot, finely chopped
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili bean paste 1 tablespoon chili bean paste
• 1 tablespoon fermented black beans 1 tablespoon fermented black beans
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a pan, heat the vegetable oil over medium heat. Add the ground meat and cook until browned.
2. 2.
   Add the onion, garlic, carrot, and red chili to the pan. Sauté until the vegetables are tender.
3. 3.
   Stir in the soy sauce, chili bean paste, fermented black beans, sugar, and Sichuan peppercorns. Cook for an additional 2 minutes.
4. 4.
   Gently open each tofu pocket and stuff them with the meat and vegetable mixture.
5. 5.
   In a separate pot, bring the chicken or vegetable broth to a simmer. Carefully place the stuffed tofu pockets into the pot.
6. 6.
   Cover the pot and let the tofu pockets simmer for 15-20 minutes, allowing them to absorb the flavors of the broth.
7. 7.
   Season with salt to taste and garnish with chopped green onions.
8. 8.
   Serve the Guizhou-style Stuffed Tofu Pockets hot, either as a main dish or as part of a larger meal.

Treat your ingredients with care...

• Tofu pockets — Gently open the tofu pockets to avoid tearing them. If they are too delicate, you can briefly soak them in warm water to soften before stuffing.
• Fermented black beans — Rinse the fermented black beans under cold water to remove excess salt before using them in the recipe.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over low heat for a few minutes to enhance their aroma before crushing them.

Tips & Tricks

• For an extra kick of heat, add more red chili or chili bean paste to the filling.
• If you prefer a milder flavor, reduce the amount of chili bean paste and Sichuan peppercorns.
• Serve the Guizhou-style Stuffed Tofu Pockets with steamed rice or noodles for a complete meal.
• Customize the filling by adding other vegetables such as mushrooms or bell peppers.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Guizhou-style Stuffed Tofu Pockets as a main dish accompanied by steamed rice or noodles. Garnish with chopped green onions for added freshness and color.

Presentation advice

Arrange the stuffed tofu pockets on a serving platter, allowing the vibrant sauce to pool around them. Sprinkle some additional crushed Sichuan peppercorns and chopped green onions on top for an appealing presentation.