Low-Sugar Tofu Inari Sushi

Wrap the tofu in a cloth and squeeze out the moisture.

Crumble the tofu into small pieces and mix with a little salt.

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

Finely chop carrots and cucumbers.

Mix the crumbled tofu with the chopped carrots and cucumbers.

Combine with vinegar, stevia, salt, and sesame seeds to make a rice substitute mixture.

Fill the inari pockets with the mixture.