Vegan Anime Food
Not every meal has to contain meat to be satisfying, filling, and balanced… and to prove this point, today we’re going totally vegan and making tofu steak!
Episode 4, a young wood elf enters the restaurant to another world and asks for a meal that contains no meat products whatsoever. She’s doubtful that a human is capable of making a meal that not only meets her dietary restrictions but that is also delicious. And then, out comes the tofu steak. Cooked to perfection and topped with simple condiments, she’s intrigued and charmed by this simple yet flavorful dish…
Tofu steak is a simple, quick, and easy way to add vegetable-based protein to your life, whether whole (like in the anime) as a main dish, or cut into bite-size pieces as a side, appetizer, or alcohol accompaniment.
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Is tofu steak topped with grated daikon, ponzu sauce, and finely cut shiso. The result is wonderfully fresh and fragrant, with the raw daikon tempered by the slightly sour ponzu sauce and brought together with the earthy shiso.
While the anime version is undoubtedly delicious, when I made tofu steak the first time, I didn’t have any daikon, so I whipped myself up a little umeboshi (pickled plum) sauce, which was too delicious not to share with you! So, in the recipe below, you can choose between the version from the anime or a twist on the original!
The main point to pay attention to while cooking this recipe is to properly drain the water from the tofu. Tofu is typically very wet, which is a quality that doesn’t lend itself very well to pan frying! So, to ensure that you can get a nice amount of browning and crust on your tofu, make sure to weigh the tofu down by placing a dinner plate (or something similar) on top of the tofu to help “squeeze” the water out. But, be careful not to weigh it down with something too heavy! You want to gently “squeeze” it, not
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Firm or medium firm tofu (rather than soft tofu) is what I would recommend using for this recipe because it lends itself more to pan frying than its soft counterpart.
Dashi is Japanese soup stock that’s most commonly made from katsuobushi (shavings of dried, fermented, and smoked skipjack tuna) and konbu (edible kelp). But, for this recipe, we’re going for a vegan approach, and luckily dashi doesn’t always have to be made with fish. It can also be made vegetarian/vegan with just konbu, or dried shiitake mushrooms.
Dashi (whether fish or kelp based) commonly comes in the form of powder or granules, dissolving once wet. It’s easiest to use this form of dashi, rather than making your own from scratch. Fish-based dashi is pretty common in grocery and specialty stores in the US, but I’m not sure about kelp-based dashi…
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Shiso is also known as perilla in English, and is related to the mint plant. It’s a broad leafed herb with serrated edges that’s most commonly seen accompanying sashimi. Shiso is readily available in Japan, but it’s more rare in other countries… I had lots of success finding it at farmers markets when I lived in the US, though!
Umeboshi is a Japanese pickled plum. It’s super sour and salty, and is either red or yellow/green in color. It comes a various sizes, so while I used 1 large umeboshi in my recipe, you may need more (or less) depending on what size yours are.
Ponzu sauce is a light, salty, and sour sauce made from yuzu, a small, aromatic citrus fruit that tastes almost (but not really) like a grapefruit or orange crossed with a lemon. It typically comes pre-made in bottles, and you might be able to find it in some grocery stores. Just make sure you check the label to see if yuzu, and not lemon, is listed as one of the main ingredients! If you can’t find it in your local store, try making it at home with this recipe!
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Serve the tofu steak topped with grated daikon (try to get just the daikon pulp and not all the liquid) and thinly sliced shiso. Drizzle with ponzu sauce, just like in the anime!
Anime Anime Food Fact or Fiction Anime Food Samples Announcements Appetizers Asian Food Bento 101 Commentary Desserts Drinks Events Features Final Impressions First Impressions Ingredients Japanese Food Mains Non-Asian Food Recaps Recipes Reviews Sides Sweet! This Day in Anime Translations Vegetarian Year in reviewNow that the rush of writing my first impressions for the Spring 2014 anime season is over, I can finally go back to posting recipes… and this time, I’ve got one that is quite the production to make: vegan gyoza!
Crisp on the outside while soft and juicy on the inside, gyoza is a common food item that is often served as a side dish in ramen and Chinese restaurants all over Japan. With a wonderfully savoury flavour, this popular appetizer is often filled with a mix of minced pork, cabbage, Chinese chives, and garlic, and is generally dipped in soy sauce seasoned with rice vinegar and chilli oil.
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In anime, gyoza is frequently seen being eaten in restaurants and bars, both as an accompaniment and as a meal all unto itself. Some series that gyoza makes an appearance in include
But, why vegan gyoza? Because I haven’t yet perfected my meat version yet! Expect a post on meat gyoza in the future, but I probably won’t get making any until I eat my way through the ones in my freezer first… And, if you’re writing this recipe off because it doesn’t contain meat, please don’t! These gyoza might be vegan, but they have serious flavour and bite… and are surprisingly “meaty” for something that contains absolutely no meat!
If you’re tired of eating the same old frozen gyoza and you’re in the mood for something a little different, I would encourage you to try making meat-free gyoza! It’s not the easiest recipe, and it requires a good amount of time to fold all the gyoza, but the results are wonderful and so much better than store bought ones! And, in case you’re worried about eating a whopping 40 gyoza all in one go, fear not: Gyoza freezes wonderfully, so anything you don’t eat can be saved for another day.
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The best way to freeze gyoza is to place them on a tray, without them touching each other, and freeze in the freezer. Don’t let the gyoza sit around too long before you pop them in the freezer, however, as the liquid in the filling will gradually make the wrappers soggy. Once frozen, remove from the tray and place into a plastic bag. When eating frozen gyoza, do not defrost them! Just place the frozen gyoza directly into the frying pan and cook them up as usual.
As for the recipe, it’s got a lot of steps, but I think it’s worth it. Between this vegan version and the meat version I am working on, I don’t think I’ll ever buy frozen commercial gyoza again!
Firm tofu is used in this recipe to replicate the texture of meat in gyoza. This is done by freezing the tofu, defrosting it, rinsing it in water, squeezing out the water, and crumbling the tofu. When done like this, the tofu seriously resembles cooked ground chicken.
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Quinoa is a high protein, gluten-free seed that originates from South America. In recent years, it has become more and more common in all sorts of grocery stores, and I usually find mine in a bulk health food store, or a store like Whole Foods.
Potato starch is used to help retain moisture in the gyoza filling while keeping it dry enough to handle. It should be pretty easy to find in your local specialty grocery store, but if you find you can’t buy it anywhere, cornstarch can be used as a substitute instead.
1. Drain the liquid from the defrosted tofu. Rinse gently under cold running water to remove some of the tofu taste. Squeeze as much of the excess water from the tofu as you can. Place into a bowl and, using your fingers, crumble the tofu into small pieces.
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2. Cook the quinoa: Place quinoa in a pot with 1 cup of water. Bring to a simmer over medium-high heat. Cover the pot and continue simmering for 10 minutes (lower the temperature to low to ensure it does not boil over).
After 10 minutes, drain the water from the quinoa using a fine meshed sieve. Return the quinoa to the pot and, off heat, cover with a lid. Let the quinoa rest for 5 minutes before removing the lid and fluffing it gently with a fork. Let cool, uncovered, until room temperature.
3. Boil the cabbage leaves in water until no longer crisp, about 1 – 2 minutes. Remove from the water and let cool. Shake off the excess water from the leaves and mince.
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4. Place the crumbled tofu, cooked quinoa, minced cabbage, and remaining ingredients for the filling into a large bowl. Toss well to combine.
1. Place about 1 tbsp of filling into the centre of the gyoza wrapper. Brush water along the edges of the wrapper.
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