Sweet Tofu Pockets

I wanted to make tofu pockets, but to do that I need bean pockets to stuff.  You can buy them or try to make them from scratch.  I am going to try to make them from scratch.

Abura-age (tofu pocket)
1 block extra firm tofu

Cut into thin even slices (I cut mine the width of a chop stick). Arrange slices on a double thick square of paper towel.  Place another double thick topping of paper towel on the tofu slices. Set a cutting board or a cookie sheet on your  tofu sandwich and add a few cans of beans or something to weigh down the cookie sheet.  Press out the water for 2 hours.  Change paper towels as they become saturated with soy bean water. Remove weighs and allow to air dry for 1 hour. You want really dry tofu.
To test, fry one slice for 5 minutes in low temperature (about 110℃). If the tofu has been drained well, it should ideally spread about 1.5 times its original size. If it doesn't, then the draining wasn't enough. If this is the case, use the tofu for some other dish. Mine shrunk, but I pressed forward anyhow.
Drain any excess oil, and fry again in medium temperature (about 160℃). The fried abura-age are quite firm immediately after they've been fried a second time. Wrap them up in plastic wrap, and microwave until the inside of the microwave turns white with steam (600 watts for 45 seconds). Cut pockets open.
When abura-age is cooked in dashi stock seasoned with sugar and soy sauce they are nick-named inari-age or sushi-age because they are used for inari sushi.

Inarizushi (tofu pouch filled with rice)
Marinade for 6 - 10 pieces:
1 C. dashi or just water
1 Tb. sugar
2 tsp. mirin
2 tsp. soy sauce
1 shot of sake if you have

In principle, the marinade is similar to the teriyaki sauce. Whether you use water, dashi, or saki, aim for a sweet , spicy marinade. The amount of marinade should be so much that it covers the abura-age bags at least half (similar to teriyaki). Somebody else's how-to.