Smoked Tofu and Spring Onion Gyoza with Sesame Dip
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g smoked tofu
- 150 g white cabbage, finely shredded
- 4 spring onions, finely sliced
- 30 gyoza wrappers
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 372 kcal
- Protein
- 16.3 g
- Carbohydrate
- 29.9 g
- of which sugars
- 3 g
- Fat
- 20.6 g
- of which saturates
- 2.7 g
- Fibre
- 3.1 g
- Salt
- 3.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the smoked tofu and mix with the cabbage and most of the spring onions.
- 2
Put a spoonful of the mixture in the centre of each gyoza wrapper, wet the edges with water, fold in half and pleat or press to seal firmly.
- 3
Heat the vegetable oil in a large frying pan over a medium heat and fry the gyoza flat-side down for 2-3 minutes until golden underneath.
- 4
Pour in 100ml water, cover and steam for 5 minutes, then uncover and cook for 1-2 minutes to crisp again.
- 5
Mix the soy sauce with the sesame oil and toasted sesame seeds for a dipping sauce.
- 6
Scatter the gyoza with the remaining spring onions and serve with the dip.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.