Quinoa Filled Tofu Pockets

• Produce

  • 2 Green onions

• Pasta & Grains

  • 1 cup Rainbow quinoa

• Baking & Spices

  • 1 tbsp Black sesame seeds, toasted
  • 1 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Rice vinegar

• Other

  • 1 package (10 pcs prepared tofu pockets(ajitsuke inari kantofu, reserving the sauce in the package

Found on rotinrice.com

Description

Ingredients

• 1 cup (200g) rainbow quinoa
• 1 tbsp black sesame seeds, toasted
• 2 green onions, finely sliced
• 1 package (10 pcs) prepared tofu pockets(ajitsuke inari kantofu), reserving the sauce in the package
• ¼ cup (60ml) rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Directions

• Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add 2 cups (480ml) water.
• Place on the stove and bring water to a boil. Reduce heat and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat. Transfer quinoa to a large bowl.
• Combine vinegar, sugar, and salt in a small bowl. Stir until sugar and salt dissolve. Add 2 tablespoons of reserved sauce from the prepared tofu pockets. Pour over quinoa, mixing with a spatula until well combined. Mix in sesame seeds and green onions.
• Take a prepared tofu pocket and gently open it.
• Using a spoon, fill the pocket with quinoa mixture. Fold in the edges of tofu pockets to form a neat rim.
• Serve warm or at room temperature.