I made a vegan Japanese feast for my boyfriend on Valentine's Day, starting off with this gyoza and tempura platter. So delish, and surprisingly easy!
Prep time: 20 min
Cooking time: 30 min
Serves 2-4
Gyoza Ingredients:
Vegan gyoza wrappers
1 block of firm tofu
3 garlic cloves
2 tbsp ginger
1 red cabbage
Mushrooms
2 1/2 tbsp mirin
3 tbsp soy sauce
3 tbsp sesame oil
Chives
Salt
Pepper
Gyoza Recipe:
1. Finely chop cabbage, mushroom, and garlic. Add together in a bowl, and mix well. Crumble in tofu, and pour in liquids. Once everything is coated, add ginger and season with chives, salt and pepper. Mix again well.
2. Wet the rim of the dumpling wrapper with water on your finger, and put approx a tsp of filling mixture in the middle. Close wrapper into a semi circle, and make small folds around the edges in the usual gyoza fashion.
3. Once all gyoza's are filled and folded, choose to either boil or pan-fry your gyozas. To boil, add into boiling water for 3-5 minutes. To pan-fry, place in a pan and cook with sesame oil (or oil of your choice) until crispy on each side. Optionally add water to bottom of pan while frying to make softer.
4. Serve with soy sauce, or desired dipping sauces.
Tempura Ingredients:
Veggies of your choice - I used potato, kumara, onion, and carrot
3/4 cup soda water
3/4 cup rice flour
Sesame oil
Salt
Tempura Recipe:
1. Mix flour, water, and salt in a bowl.
2. Chop veggies, and dip into batter.
3. Heat approx 3 inches of oil (or enough for veggies to be submerged) in a pot until sizzling. Add battered veggies, and fry until golden brown, crispy, and floating to the top.
4. Remove veggies, and dry up excess oil with a paper towel.
5. Serve with soy sauce, or desired dipping sauces.