Wrap firm tofu in paper towel, microwave at 600W for 2 minutes, and let cool.

Mince the carrot and defrost edamame, removing them from their pods.

Cut fried tofu pouches in half lengthwise and roll with chopsticks to open them into bags.

Mix tofu, carrot, edamame, ground chicken, and 1 tsp soy sauce in a bowl until smooth. Divide into 8 portions.

Fill each tofu pouch with the mixture and secure with toothpicks. Repeat for all 8 pouches.

Heat sesame oil in a pan over medium heat and cook the pouches until golden brown. Flip, add water, cover, and steam for 4 minutes.