So I used this tofu, it is fermented with something special. Will tell you later. You can use normal firm tofu, you must squeeze out the moisture.

The recipe:
<boiled nettle>
Nettles, hand full.
Boiling water with salt in a pot
A bowl of ice bath
<Sauce>
Tofu(firm) , 1 inch square, quater inch thick, squeeze moisture with paper towel etc.
Soy sauce , 1 Tbsp
Maple syrup, 1 Tbsp
Tahini, 1/4 cup 
Dashi stock or water, 1 Tbsp 

Make sauce.
Traditional Goma-ae recipe is grind the sesame seed until it turned into paste, however..this is quick recipe so I used tahini.
Crush the squeezed tofu in a bowl.​
Mix all ingredients for the sace, don't worry about chunks.
​*Traditionally, we strain the tofu to make it smoother.If you like, do it!

When I was invited for a dinner at my Japanese friend's place, she made gyoza dumplings with purple cabbage and pork.
It was kind of by accident, that she didn't have regular green cabbage and just used purple one instead.
The gyoza looked cool, purple colour from the cabbage through the dough.
Inspired by her accident, I made jade coloured vegan gyoza.

The top was from my instagram story before, I used mushroom and tempeh paste from a Vancouver local company  Tempea food, so actual ingredients for you is :
<arugula pesto>
1 clove of Garlic
1 hand full arugula
1/4 cup cashew
1cup olive oil
Salt to taste.
<Gyoza>
2-3 Tbsp arugula pesto (your choice of amount)
1 bunch Green onion, chopped(If you want smoky taste, grill them on the burner or toach)
2 cups of frozen grated cassava (you can find this at asian market, specially south east asian)
Small piece(around 1/4 inch) ginger, chopped in small piece
About 1/4 cup Mushrooms, chooped.(Shiitake is the best but you can use button or brown mushrooms)
Salt and pepper to taste
Gyoza dough

Make arugula paste.
Put all ingredients together in food processor and mix. you can use hand blender as well.
Lastly make the taste with salt.

Put all gyoza ingredients besides dough together in a bowl.
Mix well until all are well combined and make taste with salt and pepper.If you are worried about eating raw cassava, you can try to fry small piece pre-fry on a pan and see the taste.
Put the gyoza filling on a piece of dough, and roll, line them on a flat sheet pan or flat plate.
You can see step by step for rolling at Serious eats
You can freeze and keep for a week. Actually frozen ones are easy to handle when you fry them.
Put good amount of oil( likely 1Tbsp oil : 2 Gyoza) on non stick pan, heat with medium high heat.
Line the gyoza, don't put them stick together. Make a little space for avoid stick together.
When the sizzling sound has been changed, or the stage of the dough you can flip and see the colour is slight brown- likely 1-2 min , add water ( About 1Tbsp : 2 Gyoza)  and put lid on and change the heat to low.
When the sound has been changed again - likely 4-5 min or more, and the dough got good balance of moist and dry, it is done.

As I wrote the last post, I made a challenge for myself.
Making Japanese new year's meal in vegan.

Recipe for you:
Lotus roots Sunomono "su-basu"
Sunomono is like a japanese quick pickles.Make it on the day and finish it until it's fresh.
Anyways.
Boil "sunomono" liquid. Normally vinegar 3, soy sauce 1, sugar 1. I use brown sugar to make taste deep. Once the liquid got boiling, stop the heat and cool the liquid down.
Make a bowl of vinegar water to soak lotus roots(about 5% vinegar.Don't worry about the percentage, this is just for avoiding the lotus roots getting dark)Peel the lotus roots skin, and soak in the vinegar water right away after peeling.
Then slice them likely 2mm - 3mm thin(you can use mandolin) and soak them right away in the vinegar water.
Heat a pot of water to boil lotus roots.
When the water reached full boil, put a little bit of salt and the lotus roots slices, boil them 3-4 min, then take them into running water to cool them down.
Put the boiled lotus roots into the sunomono liquid and leave it with a small piece of kelp for 30 min - a few hours.If you desired, put sliced carrots or boiled mustard seeds.
Recipe & idea courtesy of  ©Tomoko Tahara / Cook hatter  
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