My mom used to pack me these stuffed tofu pockets for school field trips/picnics. Yes, they are similar looking to Inari Sushi you find at Japanese restaurants. The flavor is completely different with no sweet note to them. I love that she stuffed the seasoned tofu pockets with fried rice. For my rendition, I mixed sauteed vegetables and beef into the rice. It made it less greasy. I would say the tricky part of making this is to make sure tofu pockets are seasoned well so you wouldn’t have to overly season the filling. Hope you give it a try and if you have kids, I think they would definitely love it if you pack them for their field trips! Oh, did I tell you my mom always packed some extra for the teachers? Smart mom. : )

Yubuchobap (유부초밥) – 4-6 servings (yields 20 pockets)

Ingredient
10 fried bean curd tofu pockets
1/2 lb lean ground beef
3 oz (½ medium) carrots, finely chopped
3.5 oz (1 small) yellow onion, finely chopped
4 oz (1) ae hobak (Korean squash), finely chopped
4-5 cups of cooked rice

½ cup low-sodium soy sauce
1 tbsp sugar
⅓ cup mirin

1. Add soy sauce, sugar, and mirin in a medium saucepan with 1 cup of water, then simmer it for about 2 minutes. Add tofu pockets then turn the heat off. Press down the tofu pockets in the sauce using a spoon so it will soak up the sauce. Leave it in the sauce for about 15 minutes then using the sieve, drain out the liquid but press down with a spoon. 
2. In a large skillet pan over medium-high heat, add 1 tbsp of cooking oil. Saute onions, carrots, and ae hobak until soft but not brown. Season it with salt and pepper.
3. In the same skillet pan, add ground beef. Cook it for 5-7 minutes until the meat is fully cooked. Season it with salt and pepper. 
4. In a large mixing bowl, add sauteed vegetables and beef. Add freshly cooked rice and mix everything together while the rice is still warm.
5. Using a spoon, stuff each tofu pocket. Gently press down with your fingers to fit tightly into the tofu pocket. 

Tip: You can use zucchini instead of ae hobak. If you are using a regular soy sauce, you may need to adjust the water and sugar portions. Tofu pockets may be too salty.