Crispy Sweet n’ Sour Tofu Pockets

By: Julia Vuong

Crispy Sweet n’ Sour Tofu Pockets
cuisine icon Cuisine
Asian
cuisine icon Course
Appetizer, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
30 Minutes – 1 Hour 30 Minutes
cuisine icon Diet
Vegan, Vegetarian, Dairy-Free
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
Julia Vuong, Plant-Based, Snack, Tofu, Vortex Plus Air Fryer

prep icon Prep Time
10 Minutes
cook icon Cook Time
20 Minutes

serving icon Servings
2 Servings
Ingredients
  • Half a block of firm tofu
  • 1 tbsp. cornstarch
  • 1 small carrot
  • ½ cup mushrooms
  • ½ onion
  • 1 ½ tbsp. gochujang
  • 1.5 tbsp. soy sauce
  • 1 tsp. garlic salt
  • 1 tbsp. sugar
  • 1 tsp. sesame oil
  • 1 tsp. water
  • Rice paper
  • 1 tbsp. oil
Instructions
  • 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.
  • 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.
  • Dice the carrot, mushrooms, and onion, then sauté them in the pan for a couple of minutes. Add the tofu back into the pan.
  • 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.
  • 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.
  • 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.
  • Serve and enjoy!
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