Kirbie's Cravings

Potato Salad Tofu Pockets

photo of 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.


photo of a package of tofu pocketsphoto of wrapped tofu pockets


Asian Potato Salad Recipe

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Asian
You can serve this Asian potato salad all on its own, but I like to fill tofu pockets, which you can find at Japanese supermarkets, with this flavorful potato salad.


  • 5 medium potatoes diced into bite-sized cubes
  • 3 medium carrots cut into bit-sized slices
  • 1 cup frozen peas
  • 3 tbsp mayonnaise
  • 2 hard-boiled eggs finely diced
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 package fried soybean skins optional


  • 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. Drain water from vegetables and let vegetables cool.
  • Put vegetables in a large bowl. Mix with mayonnaise.
  • Add the diced eggs to the potato mixture, stirring the egg yolks in with the mayonnaise. Add in salt and pepper, mixing thoroughly. 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.


Nutrition estimate does not include the tofu pockets.


Serving: 0.25of recipe, Calories: 314kcal, Carbohydrates: 43g, Protein: 12g, Fat: 10g, Saturated Fat: 2g, Sodium: 738mg, Fiber: 10g, Sugar: 4g, NET CARBS: 33

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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3 comments on “Potato Salad Tofu Pockets”

  1. Pingback: Potato Salad Tofu Pockets | Online REL

  2. yeah, it’s the first time for me too. the creamy potato salad works nicely with the tofu pocket skins.

  3. tofu pockets. hehe.. it’s the first time i’ve seen them stuffed with potato salad! cool!