Crispy, flavorful vegan gyoza made with frozen tofu, fresh cilantro, and umami-rich shio koji. Ready in just 20 minutes with a satisfying meat-like texture that will impress even non-vegans!
Looking for a delicious vegan gyoza recipe? These crispy tofu dumplings with fresh cilantro are packed with flavor and have a satisfying texture that rivals traditional meat-filled gyoza! This plant-based dumpling recipe uses frozen firm tofu and homemade umami seasonings like shio koji or soy sauce koji to create an authentic Japanese taste.
Don't underestimate these vegan tofu gyoza—they're flavorful and incredibly satisfying, even without meat!
🌿 Why This Vegan Gyoza Recipe Works
As summer arrives, it's also the end of cilantro season when plants start to bolt and flower. Even cilantro in that condition can still be used in cooking—just use the tender leaves and avoid the hardened stems. Let's gratefully enjoy the benefits of cilantro until the very end!
Of course, if you can find fresh cilantro while it's in season, these dumplings will be even more delicious.
Cilantro lovers should also try: My Cilantro Genovese Sauce uses both leaves and stems, giving you the best of both worlds! This recipe uses less oil than traditional pesto, making it an excellent choice for those watching their calories.
Also recommended: For dumpling enthusiasts, check out my recipe that replicates the Tofu Dumplings from a Michelin-starred dumpling restaurant in Korea. These are steamed dumplings with a different flavor profile—definitely worth trying!
Jump to:
- 🌿 Why This Vegan Gyoza Recipe Works
- 🥟 Ingredients for Vegan Tofu Gyoza
- 🧊 How to Prepare Frozen Tofu for Gyoza
- 🌼 Step-by-Step Instructions
- 💥 Pro Tips to Prevent Gyoza from Bursting
- 🍽 Tools You'll Need
- ☀️ Storage and Reheating Instructions
- 👨🏻🍳 FAQs
- 🌻 More Recipes with Shio Koji
- 🍙 Recommended Soy Sauce Koji Recipes
- 📖 Recipe Card
- 🕊 Final Thoughts
🥟 Ingredients for Vegan Tofu Gyoza
Here are the ingredients you'll need for these Vegan Tofu & Cilantro Fried Gyoza:
- Frozen firm tofu (about 400g / 14 oz): Use frozen firm tofu for the best texture. I always keep firm tofu in the freezer. In Japan, I use Taishi's "Itcho Yose Momen."
- Cilantro (15g / 0.5 oz / about ½ cup loosely packed): For this dish, use tender leaves. If you're using the stems, chop them as finely as possible.
- Onion (40g / 1.4 oz / about ¼ cup): Adds texture and natural umami flavor.
- Shio-koji or Shoyu-koji (3-4 tsp): Use whichever you have on hand, whether soy sauce koji or shio koji. These are Japanese fermented rice seasonings that add natural umami and help tenderize the tofu. If you have both, choose between soy sauce and salt based on your preference. Because soy sauce koji is saltier than shio koji, use it in smaller quantities.
🌿 Don't have koji? Substitute with a mixture of 2 teaspoon white miso paste + ½ teaspoon salt. - Shiitake powder (2 tsp, optional): Adding shiitake powder enhances the umami flavor significantly. You can use store-bought mushroom powder or make your own by grinding dried shiitake mushrooms in a spice mill or coffee grinder.
- Dumpling wrappers (25 pieces): Choose your preferred gyoza wrappers. Look for them in the refrigerated section of Asian grocery stores. If possible, choose thicker wrappers to reduce the chance of tearing. You can also use wonton wrappers or make your own dumpling dough.
- Oil for frying
- Salt to taste (for finishing)
For exact amounts, please check the printable recipe card👇
🧊 How to Prepare Frozen Tofu for Gyoza
The key to making exceptional fried tofu gyoza is properly draining the tofu. Removing as much moisture as possible ensures you'll have crispy fried dumplings that stay crispy even after cooling.
① Thawing: First, defrost the frozen firm tofu. You can thaw it naturally at room temperature or microwave on high power (600-800W) for 5-7 minutes until fully thawed.
② Press and Squeeze: Place the thawed tofu on a tray and squeeze it firmly with your palms, applying your body weight from above.
③ Discard the Water: Remove the water that has been released. Repeat "squeeze → discard water" multiple times until no more water comes out.
④ Tear: Tear the tofu at the natural cracks that form when you hold it.
💡Pro tip: Using tofu in this torn form for tofu karaage (fried tofu) reduces the chance of it crumbling during cooking.
⑤ Final Squeeze: Squeeze the tofu tightly with your hands to extract as much water as possible.
💡Pro tip: To finish, wrap it in paper towels and remove any remaining moisture.
⑥ Break Down: Once the moisture has been completely removed, break the tofu into pieces.
💡Instead of breaking it into small, crumbly bits, leave larger chunks. This creates a more satisfying, meat-like texture in your gyoza.
🌼 Step-by-Step Instructions
If you can successfully drain the tofu, you're already halfway to success! The key to making these dumplings is to work quickly and complete everything in one go to prevent the vegetables from releasing moisture.
Important tips:
❌ Do not prepare the filling in advance
❌ Do not store the gyoza after wrapping
✅ Work efficiently: cut → mix → wrap → fry
⏱️ Total time: About 20 minutes from start to finish
- Cut the ingredients:
- Thaw and drain the frozen firm tofu according to the instructions above, then crumble it into chunks.
- Chop the onion coarsely, then roughly chop the cilantro.
- Mix: In a bowl, combine all ingredients except the dumpling wrappers. Mix well until everything is evenly distributed.
- Wrap: Place about 1 tablespoon of filling in the center of each dumpling wrapper. Wet the edges of the wrapper with water and seal tightly to prevent the filling from spilling out during frying.
🌿 See below for detailed folding techniques and tips to prevent bursting.
- Frying:
- Pour oil to a depth of 3 cm (about 1.2 inches) into a pot and heat to 350°F (175°C). Test the temperature by inserting a wooden chopstick—the oil is ready when small bubbles steadily appear around it.
- Carefully add the gyoza and fry until golden brown, about 3-4 minutes, turning once halfway through.
- Remove the gyoza with a slotted spoon and drain on paper towels. While still hot, season with salt to taste.
💥 Pro Tips to Prevent Gyoza from Bursting
The biggest concern when making fried gyoza is that they might explode during frying. Follow these two key points when wrapping your dumplings to avoid this problem entirely.
Tip 1: Skip the Pleats (for beginners)
In the photos, the dumplings are shown with pleats for aesthetic purposes, but if you're making fried gyoza for the first time or are worried about bursting, you can wrap them without pleats.
Simple wrapping method:
- Place the filling in the center of the wrapper
- Apply water all around the edge of the wrapper
- Fold the wrapper in half
- Seal while squeezing out the air (see below)
Tip 2: Remove All Air When Sealing
Whether you add pleats or not, the most crucial step is to remove all air pockets when sealing the wrapper.
Close the wrapper while pressing it with your fingers so that the skin and filling adhere closely, as shown in the photo. The filling should be snug against the wrapper with no air gaps.
🌿 Important: Don't press too hard, or the wrapper may tear. Treat your gyoza with gentle, moderate pressure.
🍽 Tools You'll Need
Essential:
- Kitchen knife
- Cutting board
- Mixing bowl
- Spoon
- Cooking tray (for draining tofu)
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider skimmer
Optional but helpful:
- Cooking thermometer
- Paper towels
☀️ Storage and Reheating Instructions
➤Best served: Fresh out of the fryer! That's when these gyoza are at their most delicious and crispy.
➤Refrigerator storage: If you have leftovers, place them in an airtight container and refrigerate. Consume within 1-2 days for best quality.
➤Reheating: Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness, or pan-fry in a small amount of oil. Avoid microwaving, as this will make them soggy.
➤Freezing: You can freeze uncooked wrapped gyoza on a tray until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
👨🏻🍳 FAQs
For these Tofu and Cilantro Fried Gyoza, I don't recommend preparing the filling in advance. If the tofu has been properly drained, it might absorb moisture from the vegetables over time, which can affect the texture and make wrapping more difficult.
However, if you're experienced and the tofu is extremely well-drained, it might work. For first-time makers, I recommend preparing everything fresh to ensure the best results and reduce the chance of failure.
Absolutely! Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Place gyoza flat-side down, fry for 2-3 minutes until golden, then add ¼ cup water and cover immediately. Steam for 3-4 minutes until water evaporates.
Frozen tofu is essential for this recipe because freezing changes the texture, making it chewier and more meat-like. Fresh tofu will be too soft and won't hold together as well in the filling.
Yes! Try these alternatives:
Shiso leaves for traditional Japanese taste
Scallions or chives for a milder flavor
Garlic chives for authentic Japanese flavor
🌻 More Recipes with Shio Koji
Love the umami flavor of shio koji? Try these other vegan recipes:
🍙 Recommended Soy Sauce Koji Recipes
Explore more vegan recipes featuring Soy Sauce Koji:
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
📖 Recipe Card
Vegan Crispy Tofu Gyoza with Cilantro
Equipment
- Kitchen knife and cutting board
- Mixing bowl
- Spoon
- cooking tray for draining tofu
- Deep fryer or heavy pot
- Slotted spoon or spider skimmer
- Paper towels optional
Ingredients
For the filling:
- 1 block Frozen firm tofu (about 400g / 14oz)
- 40 g onion (1.4 oz / about ¼ cup)
- 15 g cilantro (0.5 oz / about ½ cup loosely packed)
- 4 teaspoon shio koji (Add only shio or soy sauce koji, depending on your preference)
- 3 teaspoon soy sauce koji (Add only shio or soy sauce koji, depending on your preference)
- 2 teaspoon shiitake powder (optional but recommended. )
For cooking:
- 25 dumpling wrappers
- oil for frying (enough for 3 cm / 1.2 inches depth)
- salt to taste (for finishing)
Instructions
Preparation: Draining tofu "Refer to 'How to Drain Frozen Firm Tofu'"
- Thawing: Allow the frozen tofu to thaw naturally or microwave on high power (600-800W) for 5-7 minutes until fully thawed.1 block Frozen firm tofu
- Press and squeeze: Place the thawed tofu on a tray and squeeze it with your palms, applying pressure from above with your body weight.
- Discard water: Remove the water that has been released. Repeat "squeeze → discard water" multiple times until no more water comes out.
- Tear: Tear the tofu at the natural cracks that form when holding it.
- Final squeeze: Squeeze the tofu tightly with your hands to extract as much water as possible. To finish, wrap in paper towels and remove any remaining moisture.
- Break down: Once completely drained, break the tofu into chunks. Leave larger pieces rather than crumbling into small bits for better texture.
Making the Dumplings
- Chop vegetables: Coarsely chop the onion, then roughly chop the cilantro.40 g onion15 g cilantro
- Mix filling: In a bowl, combine the drained tofu, onion, cilantro, shio koji (or soy sauce koji), and shiitake powder. Mix well.4 teaspoon shio koji3 teaspoon soy sauce koji2 teaspoon shiitake powder
- Wrap: Place about 1 tablespoon of filling in the center of each wrapper. Wet the edges with water and seal tightly, pressing out any air pockets to prevent bursting during frying.25 dumpling wrappers
- Fry: Pour oil to a 3 cm (1.2 inch) depth in a pot and heat to 350°F (175°C). Test by inserting a wooden chopstick—when small bubbles appear steadily, the oil is ready. Fry the gyoza until golden brown, about 3-4 minutes, turning once. Drain on paper towels.oil for frying
- Season: While still hot, season with salt to taste. Serve immediately.salt to taste
Notes
- Make ahead: Not recommended for the filling, but you can freeze wrapped uncooked gyoza for up to 1 month.
- Shiitake substitution: Make your own shiitake powder from dried mushrooms, or omit entirely.
- Storage: Best eaten fresh. Refrigerate leftovers for up to 2 days; reheat in oven or pan-fry to restore crispiness.
🕊 Final Thoughts
How did you enjoy this Vegan Crispy Cilantro Tofu Gyoza recipe?
These plant-based dumplings are perfect for anyone looking to enjoy the authentic taste of gyoza without meat. The combination of well-drained frozen tofu, fresh cilantro, and umami-rich shio koji creates a filling that's both flavorful and satisfying.
For cilantro lovers, don't forget to try my Cilantro Genovese Sauce, which has less oil and fewer calories than traditional pesto!
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
Mariko says
It was easy with only a few ingredients!I made it with shio koji this time, so next time I will try soy sauce koji!