Vegan JapanEasy by Tim Anderson

Author:Tim Anderson [Tim Anderson]
Language: eng
Format: epub
Publisher: Hardie Grant (UK)
Published: 2020-01-24T00:00:00+00:00

DIFFICULTY

Fiddly little guys, gyoza, but not what I’d call difficult

KIMCHI AND TOFU GYOZA FILLING

MAKES ENOUGH TO FILL 20–24 GYOZA

Tofu and kimchi are like the good cop/bad cop of food. One is meek and timid, the other aggro and unhinged. Together they balance each other perfectly (see also: Kimchi Miso Hotpot) for a superb gyoza filling.

200 g (7 oz) firm (cotton) tofu, cut into small dice

120 g (4 oz) kimchi, finely chopped

2 garlic cloves, minced (ground)

10 g (½ oz) fresh root ginger, peeled and minced (ground)

1 tablespoon oil

1 tablespoon sesame oil

1 tablespoon white sesame seeds

2 spring onions (scallions), finely sliced

1 tablespoon plain (all-purpose) flour

salt and chilli powder, to taste

Combine everything except the spring onions, flour, salt and chilli powder in a bowl and mix well. Transfer to a frying pan (skillet) and stir-fry over a medium-high heat for about 10 minutes – this is mainly to dry out the ingredients but also to soften the garlic and ginger. When the mixture is quite dry and starting to colour, remove from the heat and stir in the spring onions and flour.

Tip out into a bowl and leave to cool until you can handle it, then use your hands to mix it up and break the tofu into little crumbs (some big chunks are okay, but too many and the filling won’t stick together). Taste and adjust the flavour with salt and chilli powder, if you like. Assemble and cook the gyoza as per the instructions overleaf.

GARLICKY MUSHROOM AND BAMBOO SHOOT GYOZA FILLING

MAKES ENOUGH TO FILL 20–24 GYOZA

I don’t like it when vegan recipes attempt to mimic meat – vegetables are delicious enough in and of themselves, thank you – but when I tried this recipe I couldn’t help but think, damn, that is MEATY. It’s not that you could trick people into thinking these were made of pork, it’s just that they have a similar juiciness and a flavour that’s just as deep and satisfying.

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