Tofu Vegetable Gyoza

Here is another vegetarian creation from the college days that takes a little bit of time to make, but tastes delicious. You can use virtually any vegetable you have in the house, and I like to use a food processor in order to get the vegetables really finely chopped.

• Preparation Time: 30 mins
• Cooking Time: 7 mins
• Total Time: 37 mins
• Calories: 559 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 cup diced celery
• 1 cup diced zucchini
• 2 teaspoons sesame oil
• 2 teaspoons rice wine vinegar
• ½ cup water, or as needed
• 1 cup diced carrot
• 1 (16 ounce) package firm tofu
• 1 cup diced cabbage
• ½ cup sweet red pepper, diced
• ½ cup diced scallion
• 2 (16 ounce) packages round wonton wrappers

Recipe Instructions

Step 1

Place tofu onto a plate and place another plate on top. Set a 3 to 5-pound weight on top; let compress for 20 to 30 minutes; drain and discard the accumulated liquid.

Step 2

Crumble tofu into a bowl; add carrot, celery, cabbage, zucchini, red pepper, and scallion. Stir to combine. Add vinegar, sesame oil, salt, and pepper. Mix filling well.

Step 3

Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form crescent-shaped gyoza. Press edges together to seal.

Step 4

Heat olive oil in a skillet over medium-high heat. Place gyoza 1 inch apart in the skillet. Cook until light golden brown, about 1 minute per side. Increase heat to high. Add water to gradually cover the bottom of the skillet; cover immediately. Steam until water is evaporated and gyoza are translucent, about 5 minutes.