Vegan Crispy Tofu Gyoza with Cilantro
Make crispy vegan gyoza with tofu and fresh cilantro! This easy plant-based dumpling recipe uses frozen tofu and shio koji for amazing texture and umami flavor.
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 onion, 15 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 koji, 3 teaspoon soy sauce koji, 2 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.