Vegan Gyoza

Even if you don't have sauce, it has a soy sauce-based flavor of tofu meat, so you can put it in your bento box as it is! Try changing the yuzu kosho to garlic and enjoy it however you like.
30 minspreparation


2 servings
20 sheets Gyoza skin 100 g Tofu meat 100 g Cabbage 100 g Rice flour 20 g Ginger 20 g Sesame oil 30 g Rice oil [Sauce] 1 tbsp Soy sauce 2 tbsp Brown rice vinegar 1 tsp Yuzu kosho 1 tsp Chili oil

Let's get started


Finely chop the cabbage, sprinkle with salt and leave for a about 10 minutes.


Remove the salt from ① and drain the water.


Put the tofu meat in ② without thawing. You can unzip it.


Add rice flour and grated ginger to ③.


Wrap it in gyoza skin.


Add sesame oil to a frying pan and add hot water on the way to steam it.


When the skin is transparent and browned, it's done! !!


Nutritional information

Calories 582 kcal
Carbohydrates 58 g
Sugar 2 g
Sodium 1030 mg
Protein 15 g
Fat 33 g
※These are estimated values.
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