Tofu-filled yubuchobap
Sweet-savory fried-tofu pockets filled with rice, crumbly tofu and tiny carrot pieces. Twelve small pockets make two light meal plates.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
-
Substitute available
If Firm tofu is unavailable
- Use instead
- Extra-firm tofu
- Substitute quantity
- ½ of a 400 g pack (200 g)Reference quantity: 200 g
Replace firm tofu. Press and crumble as directed; do not use silken tofu, which makes the filling wet.
-
Substitute available
If Cooked white rice is unavailable
- Use instead
- Cooked brown rice
- Substitute quantity
- 1 small bowl (200 g)Reference quantity: 200 g
Replace the white rice with the same cooked weight, not dry rice. Warm thoroughly; the filling will be less sticky.
-
Substitute available
If Carrot is unavailable
- Use instead
- Canned sweetcorn, drained
- Substitute quantity
- 2 level tablespoons (about 30 g)Reference quantity: 30 g
Replace the diced carrot. Pat dry and use in the same pan step; no chopping needed.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Substitute available
If Plain rice vinegar is unavailable
- Use instead
- Unseasoned apple cider vinegar
- Substitute quantity
- 1 tablespoon (15 ml)Reference quantity: 15 ml
Replace the rice vinegar. Do not use sweetened sushi vinegar because sugar is already measured separately.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
Completed steps are saved in this browser. Start over to clear this recipe’s progress.
-
Step 1
Drain 200 g firm tofu. Wrap in a clean cloth and squeeze gently over a bowl for 2–3 minutes, then crumble. Peel the carrot and cut into 3 mm dice. Warm the 200 g rice pack following its label and loosen the grains.
-
Step 2
Heat 1 teaspoon oil in a pan over medium heat. Stir-fry 2 tablespoons carrot for 2 minutes, then add the crumbled tofu and cook 3–4 minutes until hot with no liquid pooling. Turn off, spread out and cool for about 5 minutes until warm, not piping hot.
-
Step 3
Dissolve 1 teaspoon sugar and ⅛ teaspoon salt in 1 tablespoon rice vinegar. Fold into the rice with the cooked tofu and carrot. Mix gently until evenly distributed; the filling should hold together without dripping.
-
Step 4
Use 12 small, fully cooked seasoned tofu pockets. Follow any heating instructions on the packet and let them cool enough to handle. Drain excess seasoning gently without tearing. Open each pocket with clean fingers and divide the filling among all 12, filling just below the rim without packing tightly.
-
Step 5
Arrange six pockets on each of two plates. Add optional ½ teaspoon toasted sesame seeds across the batch. Serve promptly; if pocket sizes differ, serve any extra filling in a small bowl instead of forcing it in.
Finished dish
Tablespoon = 15 ml; teaspoon = 5 ml; small paper cup = 180 ml. Use level spoonfuls. Check ingredient labels for allergens. Keep leftovers refrigerated at 4°C or colder and eat within 1 day. This contains rice as well as tofu. Use only the pockets from a kit; leave out its vinegar and seasoning sachets because this recipe measures its own seasoning. Contains soy and may contain wheat or sesame. Refrigerate within 1 hour; do not leave the filled pockets at room temperature for a picnic.
Related recipes
Enjoy every bite
How to enjoy it
Serve with cucumber soup or seaweed soup. For children, cut the pockets into manageable bites and check that the filling is no longer hot.
Serve it with
Chilled Korean cucumber soup (oi-naengguk)
Thin cucumber strips in a cool, sweet-sour broth with a little garlic and sesame. A traditional Korean cold side soup with straightforward home measures.
Beef seaweed soup (miyeok-guk)
A gentle everyday Korean soup with tender beef and soft seaweed. The recipe includes soaking time and explains exactly which dried seaweed to buy.