Vegan Tofu and Vegetable Potstickers
Ingredients
- Round dumpling wrappers (quantity as needed)
- 14 ounces firm tofu
- 8 ounces Bella mushrooms
- 2 tablespoons minced ginger
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 handfuls fresh spinach, chopped
- Chopped cilantro (to taste)
Preparation
Crumble tofu into a hot pan and cook until water is gone
Add all ingredients except spinach and cook until no water remains
Add spinach and cook until wilted
Mix in some chopped cilantro and remove from heat
Place one heaping tablespoon of filling into a gyoza wrapper, wet one edge, and shape by folding and pressing
Set the shaped potstickers on a parchment-lined baking sheet while preparing the rest
Heat a non-stick pan over high heat with a drizzle of avocado or canola oil
Place potstickers in the pan with about one inch between them and fry for 30 seconds
Cover the pan with a lid, leaving a one-inch crack, pour in 1/4 cup water, and cover immediately to avoid splatter
Cook for 5 minutes or until water is gone and serve immediately
Tips
Freeze uncooked potstickers for a quick meal later; cook from frozen with extra time
Top with teriyaki sauce or sprinkle toasted sesame seeds for added flavor and texture
