Vegan Tofu and Vegetable Potstickers
Ingredients
- 14 oz firm tofu
- 8 oz Bella mushrooms
- 2 Tbsp minced ginger
- 1/2 minced yellow onion
- 2 minced garlic cloves
- 2 Tbsp soy sauce
- 2 handfuls chopped fresh spinach
- Chopped cilantro (optional)
- Gyoza wrappers
Preparation
Crumble tofu into a hot pan and cook until water is gone.
Add mushrooms, ginger, onion, garlic, and soy sauce and cook until no water remains.
Add spinach and cook until wilted.
Mix in chopped cilantro if desired and remove from heat.
Shaping
Place one heaping tablespoon of filling into a gyoza wrapper.
Wet one edge of the wrapper.
Shape by folding and pressing to seal.
Set on a parchment-lined baking sheet while shaping the rest.
Cooking
Heat a non-stick pan over high heat with a drizzle of avocado or canola oil.
Place the potstickers in the pan with about 1 inch between them and fry for 30 seconds.
Cover the pan with a lid slightly ajar and pour in 1/4 cup water, then cover immediately to avoid splatter.
Cook for 5 minutes or until the water is gone.
Serve immediately, optionally placing on toasted sesame seeds for added texture and flavor.
