질문하기
Wrap the tofu in paper towels to remove excess moisture.
Finely chop the tofu, then cook in a pan without oil to evaporate the moisture.
Mix rice with tofu, a pinch of salt, and vinegar evenly.
Blanch the inari pockets in hot water to remove excess oil.
Fill each inari pocket with an appropriate amount of tofu rice.
Top with desired garnishes (sesame seeds, chopped vegetables, etc.) to finish.
