Boil the shrimp, bell peppers, and bean sprouts, and then mix them with the pad thai paste. Fill the fried tofu pouches with vinegared rice, then top them with the cucumber slices and pad thai ingredients. Garnish with lemon slice and cilantro for a fresh accent. Enjoy the harmony between the ingredients and the sweet fried tofu.

For the falafel, put chickpeas (soaked overnight in water) into a food processor with the ingredients from 🅐 and blend them until they form a paste. Shape them into discs of around 2 cm in diameter, coat them with cake flour, and fry them. Toast the fried tofu pouches and fill them with vinegared rice, then top them with the falafel, the ingredients from 🅑, and French dressing.

Mix the tuna and corn into the white sauce. Add subtle amounts of soy sauce and vinegar to make the overall taste cohesive. Fill the fried tofu pouches with vinegared rice, top them with white sauce and then cheese, and bake them in the oven. Finish with a garnish of parsley and black pepper.

Stir fry the beef with the yakiniku sauce. Roast the garlic scapes and sliced garlic. Fill the fried tofu pouches with vinegared rice and cover with lettuce, then top with beef, garlic scapes, and sliced garlic. Finally, finish with a garnish of white sesame seeds and chili pepper. This stamina-boosting inari is so good, you can just keep eating more and more!

Season the chicken meat, scallion, and shishito pepper with salt and grill them. Toast the fried tofu pouches to bring out their savory fragrance and fill them with vinegared rice. Top them with the grilled chicken, scallions, shishito peppers, and gingko, and then sprinkle with perilla seeds. The flavors of the inari and the chicken and scallion go well together, and it'd go great with drinks!

Stir fry the ground meat with Tianmian sauce to make meat miso. Boil the bok choy, and mix the sesame paste with soy sauce to make a sesame paste sauce. Fill the fried tofu pouches with vinegared rice, then top them with the meat miso, bok choy, sesame paste sauce, finely-chopped strips of scallion whites, and green spring onion. Finish with a garnish of Sichuan pepper.

Toast the fried tofu pouches and fill them with vinegared rice. Top them with the chili con carne, lettuce, and radicchio. Add cheese, olives, and jalapeno as toppings, then finish with lime to complete your lively tacos with a Mexican kick.

Mix the dried seaweed with a bit of salt, and separately, mix the ground toasted sesame seeds with a bit of salt. Dust the shiratama with these mixes one at a time. Fill the fried tofu pouches with vinegared rice, then top them with the shiratama, coarse sweet red bean paste, candied chestnuts, and salted kelp. This inari is a rewarding treat with a good balance of sweetness and salt.