Potato Salad Tofu Pockets
A few weeks ago I saw a post by the Food Librarian for Somen Salad in Fried Soybean pockets. They were so pretty and such a creative use of soybean skins (Inarizushi no moto), which I usually call tofu pockets. Usually these are stuffed with sushi rice. I love eating them, but I always think there is too much rice and end up removing most of the rice. I never thought to fill the tasty soybean skins with something else!
I needed to come up with a dish for a vegetarian potluck. I immediately thought of making something with the tofu pockets. I decided to stuff them with my asian potato salad. I was really pleased with how they came out. They make a great side dish for a potluck or even a main dish for lunch since they are so filling. I made enough to pack Boyfriend a lunch using a new bento box I bought (with the hopes that I will experiment with making cute bento boxes)
You can buy the tofu pockets at Japanese supermarkets. They are usually in the refrigerator section near the tofu.
Asian potato salad recipe
5 medium sized potatoes, diced into bite sized cubes
3 medium carrots, cut into bit sized slices
1 cup frozen peas
3 tablespoons mayonnaise
2 hard boiled eggs
1 tsp salt
2 tsp black pepper
Boil potatoes in a large pot until soft. Approximately 15-20 minutes.
Add in carrots into boiling potato pot about five minutes before
potatoes are done. Add in peas about one minute before potatoes and
carrots are done.
2. Drain water from vegetables and let vegetables cool.
3. Put vegetables in a large bowl. Mix with mayonnaise.
4. Dice hard boiled eggs into very small pieces. Put into the potato mixture, stirring the egg yolks in with the mayonnaise.
5. Add in salt and pepper, mixing thoroughly.
6. Put potato salad in fridge to chill and serve after chilled.
After making the potato salad, simply open up a package of fried soybean skins and stuff them with the potato salad.