Tofu Inari Sushi (No Perilla Leaves)

Wrap the tofu in a paper towel to remove moisture.

Crumble the tofu finely, add it to a pan with olive oil, and stir-fry over low heat until the moisture evaporates.

Season the stir-fried tofu with salt, vinegar, and sugar.

Blanch the inari pockets in boiling water to remove excess oil, then squeeze out any remaining moisture.

Fill the inari pockets with the seasoned tofu.