nicu (pour_vrai) wrote in vegancooking,

how to make the tofu pockets for inarizushi?

Does anyone know how to make inari tofu? They're the thin little pockets of tofu used for making sushi, and taste like they've been marinated in soy sauce or something. I don't know if they're available in my new city, but I'm really craving them.

Googling "how to make inari" just turns up info on how to stuff the premade inari with rice, not how to actually make the tofu. Or is this even something that can be done at home?

I know they can be found at many Asian markets. I am not asking where to get them. I am asking how to make them, in the very likely event that they are unavailable where I currently live.

EDIT: Any recommendations on how to turn your average block of tofu into something yummy to roll up in rice and nori would be appreciated.

MOAR EDIT: Marinade: 1/4 c. soy sauce, 1/4 c. water, 3 T dark brown sugar, 1 tsp chili sauce, pinch of ginger, and a drizzle/splash each of sesame oil, rice wine vinegar, and orange juice

I cut the tofu into 6 rectangles 1/2" thick, pressed them, then soaked them in the marinade. (Mixed it up in a 9x9 pan, perfect fit for the tofu pieces.) Then they went into the 400F oven on a greased cookie sheet and I basted them every 10-15 minutes until they started to firm up and the marinade was baked in. (I bet it would be even better if you have the patience to pan-fry/glaze them in this stuff.) Not perfect, but close enough for now. Once they're cool I'll slice them into little pieces for rolling up in sushi.
Tags: ethnic food-japanese-sushi, techniques-tofu
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