I tried googling of course and could only find this product called bean curd sheets? My instinct is telling me to treat as tofu and cut into strips to maybe toss together in a stir fry. Any ideas or recipes would be appreciated.
If there is a solid unfried tofu in the middle you can cut it and serve it with rice (like a maki sushi) or with other stuff
If it’s all fried it’s meant to be sliced open so it makes a little soggy bag and you stuff that with sushi rice with other goodies in it (like marinated mushroom or pickled fish or kamaboko) and that makes an inarizushi. The country style is a big ball of food and the more elegant urbane style looks like a tucked-in pillow.
You can also make kitsune udon/soba – add to your noodles for a delicious sweet/salty combo. I also love adding shichimi to the soup so it’s sweet/salty/spicy.
Love inari. Stuff them with rice, seasoned how you like. I like to add finely chopped kimchi or stewed mushrooms to sushi rice and fill them just enough to add some cute decoration. It’s a fantastic piknik or potluck option
In addition to inari I like to chop these up into little bites and stir them into the tofu and mushroom crumble that I fill cabbage rolls in. I cook those in dashi and love the flavor these add to the filling.
that stuff is magical, sometimes i just eat it straight from the bag
Inari!! I could eat it plain. But make inarizushi with it!
Besides all that’s been mentioned, I like adding it to my takikomi gohan with shiitake, carrots (or whatever is in my fridge) and seasoned with men tsuyu. Sometimes I’ll add a can of tuna or pieces of chicken.
In Hawaii we make Stuffed Aburaage with that. I make what essentially is a gyoza filling and stuff it into the Inari and steam for about 20-25 minutes. I like to eat it with Miso Udon.
We also stuff it with Somen salad, soba noodles or poke as well.
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Those come in several different types.
If there is a solid unfried tofu in the middle you can cut it and serve it with rice (like a maki sushi) or with other stuff
If it’s all fried it’s meant to be sliced open so it makes a little soggy bag and you stuff that with sushi rice with other goodies in it (like marinated mushroom or pickled fish or kamaboko) and that makes an inarizushi. The country style is a big ball of food and the more elegant urbane style looks like a tucked-in pillow.
[Inarizushi](https://www.justonecookbook.com/inarizushi/)! It’s my favorite! Vinegared rice (aka sushi rice) stuffed inside the tofu. From the same website, [here’s an article on inariage](https://www.justonecookbook.com/inariage-seasoned-fried-bean-curd-pouch/) for other ideas. The characters in the middle read “inariage”.
Enjoy!
You can also make kitsune udon/soba – add to your noodles for a delicious sweet/salty combo. I also love adding shichimi to the soup so it’s sweet/salty/spicy.
Love inari. Stuff them with rice, seasoned how you like. I like to add finely chopped kimchi or stewed mushrooms to sushi rice and fill them just enough to add some cute decoration. It’s a fantastic piknik or potluck option
In addition to inari I like to chop these up into little bites and stir them into the tofu and mushroom crumble that I fill cabbage rolls in. I cook those in dashi and love the flavor these add to the filling.
that stuff is magical, sometimes i just eat it straight from the bag
Inari!! I could eat it plain. But make inarizushi with it!
Besides all that’s been mentioned, I like adding it to my takikomi gohan with shiitake, carrots (or whatever is in my fridge) and seasoned with men tsuyu. Sometimes I’ll add a can of tuna or pieces of chicken.
In Hawaii we make Stuffed Aburaage with that. I make what essentially is a gyoza filling and stuff it into the Inari and steam for about 20-25 minutes. I like to eat it with Miso Udon.
We also stuff it with Somen salad, soba noodles or poke as well.