Cut the cabbage into 1cm strips. Place the cabbage and salt in a bowl, massage until softened, and squeeze out excess water. Tear the maitake mushroom into small pieces.

Pour boiling water over the fried tofu pouches to remove excess oil, then drain and cool. Cut each pouch in half and open them to form pockets.

Fill each tofu pouch with cabbage, an egg, and maitake mushroom in equal portions. Seal the opening with a toothpick. Repeat to make 6 pouches.