Kickin Maple Teriyaki Tofurific Hot Pockets
Team: Halifax Saplings
Host School: Southern Valley Unified Union @Halifax
Age Group: Middle School
Ingredients
Dough
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
Filling
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
Sauce
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.
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