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Tofu Vegetable Gyoza

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Karin Landers

"Here is another vegetarian creation from the college days that takes a little bit of time to make, but tastes delicious. You can use virtually any vegetable you have in the house, and I like to use a food processor in order to get the vegetables really finely chopped."
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57 m servings 559 cals
Original recipe yields 6 servings (30 gyoza)

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  • Prep

  • Cook

  • Ready In

  1. Place tofu onto a plate and place another plate on top. Set a 3 to 5-pound weight on top; let compress for 20 to 30 minutes; drain and discard the accumulated liquid.
  2. Crumble tofu into a bowl; add carrot, celery, cabbage, zucchini, red pepper, and scallion. Stir to combine. Add vinegar, sesame oil, salt, and pepper. Mix filling well.
  3. Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form crescent-shaped gyoza. Press edges together to seal.
  4. Heat olive oil in a skillet over medium-high heat. Place gyoza 1 inch apart in the skillet. Cook until light golden brown, about 1 minute per side. Increase heat to high. Add water to gradually cover the bottom of the skillet; cover immediately. Steam until water is evaporated and gyoza are translucent, about 5 minutes.


  • Cook's Notes:
  • A container filled with water works well as a weight for the tofu.
  • Mix equal parts soy sauce and rice wine vinegar with a pinch of sesame seeds to make a dipping sauce.

Nutrition Facts

Per Serving: 559 calories; 11.6 g fat; 91.8 g carbohydrates; 21.4 g protein; 13 mg cholesterol; 922 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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