Crispy Sweet n’ Sour Tofu Pockets

INSTRUCTIONS

1. Press the tofu using a heavy pan and paper towel for 1 hour to remove moisture, or microwave it with a paper towel and a heavy plate on top for 1 minute. Rip the tofu into small pieces and coat them with cornstarch.
2. Fry the tofu in a pan until slightly crispy, making sure not to overcrowd the pan. Once crispy, remove the tofu from the pan and set aside.
3. Dice the carrot, mushrooms, and onion, then sauté them in the pan for a couple of minutes. Add the tofu back into the pan.
4. In a bowl, mix gochujang, soy sauce, garlic salt, sugar, sesame oil, and water. Pour this sauce over the tofu and vegetable mixture in the pan. Sauté for a couple more minutes, then remove from heat.
5. Quickly run a rice paper sheet under water, then stack two damp rice papers together for extra crispiness. Place about 2 tablespoons of the tofu mixture onto the rice papers and wrap them into pockets.
6. Brush the rice paper-wrapped tofu pockets with oil. Air fry them at 385°F / 196°C for 8-10 minutes, flipping halfway through, until both sides are crispy.
7. Serve and enjoy!