This recipe for crispy pan-fried vegetable gyoza (or dumplings) with a peppery kick from shiso, also known as Japanese basil, was submitted by a nutrition intern here in Hawaii, Howard Siu. Tofu is an excellent source of lean protein that absorbs flavors well. When firm tofu is pressed, crumbled, and stir-fried, its texture becomes similar to that of ground meats. Using fresh herbs, such as shiso, decreases the need to add extra fat or salt. These gyoza can be premade in large batches and frozen, to be enjoyed later.
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Servings: 4 (5 gyoza per serving)