Tofu Pockets - Instant Appe-Thai-sers

Pocket-schmocket. These little deep fried tofu pockets, which are not really pockets at all but more like fluffy tofu sponges, are an ideal way to conceal a myriad of surprise packages, just waiting to be discovered. These inocuous little gems were an accident brought home by an adventurous spirit who thought they were already put together, ready to go, just heat and eat. Well, they're almost that quick and easy but not quite ready for Prime Time, empty as they are, vulnerable, right out of the package.

For our first experience with these little morsels, I carefully made an incision and stuffed them with a frozen Thai Meatball. Oooh, shocker, I know. Fact is, it was what I had handy and trying to think quick on my feet, I did what any partner would do for another who is clearly a little dismayed that his "Surprise, look what I got!" didn't quite have the impact he had hoped... I improvised. Ok, I read the package and it said, "Cut small opening and stuff with chicken, pork or fish." Not quick enough for that particular save-the-day moment, I used what was at my immediate disposal instead, the meatball. Mused and amused by my own genius, I proceed.

1 package prepared deep fried Tofu Pockets
filling of your choice

1. Stuff and seal. My package had instructions as I mentioned above. If your package is in Thai and you're having a hard time translating, just cut a small slit into the side of each tofu pocket. Gently spoon or stuff your ingredients into the small opening and secure with a toothepick if necessary.
2. Heat or reheat. Heat oven to 350 degrees. Place stuffed tofu pockets on a cookie sheet and bake in the oven for 15 minutes. You can let the tofu pockets warm up with the oven, that's just fine. No need to preheat.
3. Serve. Serve tofu pockets with a favorite dipping sauce such as sweet and sour or fish sauce or pad prik.
   

A true delight for the meat-ball-aholic (really, say it one more time), this recipe or clever use of ingredients is not only fast, but is kinda fun because of the endless possibilities. We came up with more than just a few ideas as we devoured eight of them for lunch one day. They crisp up in the oven and are really quite tasty, especially served with a favorite dipping sauce. We made a quick sweet and sour, but you could use anything your heart desires. Even ketchup, if you grew up in Minnesota.

Remember, leftovers can be so incredibly handy and can spawn quite a few creative new dishes, if you're not afraid to experiment. Some filling ideas to consider:

• Cream cheese, chives and garlic such as you might use with wontons to make fried cream cheese puffs
• Thai Meatballs, of course
• Cold curried chicken (leftovers from the night before, maybe?)
• Any leftover cold noodles
• Leftover Laab Gai salad
• Even leftover mashed potatoes (maybe not authentic, we'll call this fusion...)