These are the basis for what I call Chinese Tacos. I fill The Tofu Pocket with stir fry vegetables and Chinese cellophane noodles. What you end up with is pick it up and eat it dish that has the protein on the outside.
I always use at EXTRA FIRM tofu but I have used firm. I suspect it would not work well with any tofu softer that firm. One block will usually suffice for two people.
PLACE BLOCK OF TOFU ON A FLAT SURFACE LAYING IT ON THE BROADEST FACE.
WITH A SHARP KNIFE HELD PARALLEL TO THE CUTTING SURFACE, CAREFULLY SLICE THE BLOCK HORIZONTALLY INTO 4 FLAT SLABS. IT IS PREFERABLE THAT THE SLABS BE AS CLOSE TO THE SAME THICKNESS AS POSSIBLE.
The slabs are going to end up (depending of course on the size of the block of tofu) roughly the size of a 3" x 5" index card and about 1/2" thick.
You'll need to remove as much moisture from the tofu as possible. This prevents spatter in the fry pan and helps the overall cooking process. It is done by pressing the tofu to release the water. The following describes how I do it.
PLACE THE CUTTING BOARD WITH ONE EDGE OVER THE SINK AND THE OTHER END PROPPED UP ON SOMETHING TO ALLOW FOR DRAINAGE.
PLACE A BOARD OR A PLATE OVER SLABS OF TOFU AND TOP WITH A HEAVY WEIGHT (A BRICK, A ROCK, A HEAVY FOOD CAN ETC.).
ALLOW TOFU TO DRAIN FOR AN HOUR OR SO UNTIL MOST OF THE WATER IS REMOVED.
Now for the cooking.
FRY SLABS ONE AT A TIME IN VERY HOT OIL TURNING A COUPLE OF TIMES UNTIL ALL SIDES GOLDEN BROWN.
REMOVE COOKED SLABS AND DRAIN ON PAPER TOWEL.
The slab should now be crusty on the outside with a thin layer of uncooked tofu remaining in the center of the slab. The slabs are now ready to be turned into pockets.
LAY A SLAB FLAT ON A CUTTING BOARD.
SLICE A THIN (1/4") STRIP OFF ONE EDGE OF THE FRIED SLABS.
Depending on your preference, you can slice off either a long edge or a short edge. I prefer the long edge.
WITH A LONG THIN BLADED KNIFE, GENTLY PRY OPEN THE SLAB FROM THE CUT EDGE BY PASSING THE KNIFE BETWEEN THE OUTSIDE LAYERS OF CRUST.
SLICE INTO THE SLAB WORKING THE BLADE OF THE KNIFE AROUND TO OPEN THE "POUCH" UP.
Take care not to slice the crusty edges of the slab or break through to outside crusty layer. If desired, you can spoon out any remaining uncooked tofu.
Fill pouch with a stuffing of your choice and ENJOY!.