Kickin Maple Teriyaki Tofurific Hot Pockets

Team: Halifax Saplings

Host School: Southern Valley Unified Union @Halifax

Age Group: Middle School



3 cups King Arthur flour plus more for dusting and to dough consistency

1/3 cup + 2 Tbsp Crisco

2 tsp salt

1 tsp baking powder

1 Tbsp. ground ginger

1 cup milk


1 cup broccoli, diced

1 cup diced onion, diced

1 cup yellow pepper, diced

1 cup carrots, peeled and diced

1 cut cabbage, chopped

Extra firm tofu, cut into small pieces


½ Tbsp. garlic powder

½ Tbsp. onion powder

¾ cup Matt’s maple syrup

2 Tbsp. soy sauce

1 Tbsp. siracha

Pinch of pepper

¼ cup water

Teriyaki Drizzle

2 Tbsp Matt’s Maple Syrup

1 Tbsp. ground ginger

5 Tbsp. brown sugar

1 tsp siracha

1 cup water

¼ cup soy sauce

½ cup water

2 Tbsp. corn starch

Preparation Instructions

-Combine flour, ginger, salt and baking powder in bowl.  Add Crisco with pastry cutter until pea size forms.  Add milk, mix until combined.  Add flour a little at a time as needed until desired consistency.  Roll out on floured surface and cut into circles.  After filling and crimping, fry in pan in 1 – 2 inches of extra light virgin olive oil for 2-3 minutes per side or until brown.

-Saute tofu in 2-3 Tbsp extra light virgin oil until cooked and browned, add onion and carrots and sauce (recipe below), saute for 2 -3 minutes and then add pepper and broccoli. Add cabbage last after other veggies are cooked and soft.

-Combine sauce ingrediants in bowl.

-For Teriyaki Drizzle- Combine first five ingredients in bowl, add to saucepan and heat for 1-2 minutes. Combine ½ water and corn starch, whisk and add to the saucepan to thicken for 5-7 minutes.  Remove from heat and cool before putting in squeeze bottle to drizzle with.