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Vegan Xinjiang-Style BBQ Tofu Pockets

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Ingredients

Adjust Servings:
For the filling:
1 block extra -firm tofu, drained and crumbled
1/4 cup cooked brown rice, rinsed and drained
1 small onion , diced
1 bell pepper , diced
1 tablespoon cornstarch
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Water , as needed
the pockets :
1 package (about 20 sheets) gluten-free rice paper wrappers
Water , for dipping

Nutritional information

230
Calories
15g
Protein
10g
Fat
1g
Saturated Fat
0mg
Cholesterol
115mg
Sodium

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Vegan Xinjiang-Style BBQ Tofu Pockets

Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Quick & Easy, Spicy, Whole Foods Plant-Based

Features:
  • Gluten-Free
  • High-Protein
  • Kid-Friendly
  • Low-Carb
  • Quick & Easy
  • Spicy
  • Whole Foods Plant-Based
Cuisine:
  • 30 min
  • Serves 10
  • Easy

Ingredients

Directions

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Steps

1
Done

Prepare the filling: In a large bowl, combine all the filling ingredients and mix well. Set aside.

2
Done

Make the sauce: In a separate bowl, whisk together the following sauce ingredients until smooth:

* 2 tablespoons soy sauce
* 1 tablespoon hoisin sauce
* 1 tablespoon maple syrup
* 1 tablespoon Sriracha or hot sauce of your choice
* 1 tablespoon apple cider vinegar
* 1 teaspoon grated fresh ginger

3
Done

Dipping and assembling the pockets: Place one sheet of rice paper wrapper in a large, dry bowl. Add a few drops of water to the edges of the wrapper and use your fingers to moisten it evenly. Be careful not to overdo it; you only want the edges slightly wet.

4
Done

Lay the wrapper flat on a clean surface. Place about 1 tablespoon of the prepared filling onto the center of the wrapper.

5
Done

Dip your finger into the water again and run it around the edge of the wrapper, pressing the wrapper firmly to seal the sides. Fold the bottom corner up to meet the top edge and press down lightly. Continue folding and pressing until the pocket is completely sealed.

6
Done

Transfer the filled and sealed rice paper pocket to a plate or tray lined with parchment paper or a clean tea towel to prevent sticking. Repeat steps 4-5 with remaining rice paper wrappers and filling.

7
Done

Heat a non-stick pan or wok over medium heat. Working in batches, fry the sealed side of each pocket until golden brown, about 1 minute per side.

8
Done

Remove the fried pockets from the pan and place them on a serving platter. Pour the prepared sauce over the pockets and serve immediately while still warm. Enjoy!

Serves: 10 pockets
Difficulty: Easy
Nutrition Facts (per serving): Calories: 230 | Carbs: 25g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 115mg | Fiber: 5g
Total Time: 30 minutes + any additional time for frying in batches

Note: You can adjust the spiciness of the filling and sauce according to your preference. Simply start with less chili powder and Sriracha when making the filling, and add more to taste once you've mixed everything together. Also, feel free to substitute other types of protein sources such as tempeh or seitan if desired.

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