Tofu and Vegetable Gyoza with Ponzu
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Ingredients
- 250 g firm tofu
- 150 g white cabbage, finely shredded
- 1 carrot, grated
- 3 spring onions, finely sliced
- 30 gyoza wrappers
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 lemon, juiced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 311 kcal
- Protein
- 15.7 g
- Carbohydrate
- 30.9 g
- of which sugars
- 4.6 g
- Fat
- 12.8 g
- of which saturates
- 1.5 g
- Fibre
- 4.4 g
- Salt
- 2.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crumble the tofu and squeeze out any excess liquid, then mix with the cabbage, carrot and 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, rice vinegar and lemon juice for a ponzu dip and serve alongside.
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