(stuffed with shiitake mushroom and cabbage)
The deep-fried tofu triangles were coated with gin, tamari, pepper and finally dredged in cornstarch before being put in 385F peanut oil for 3-4 minutes. They'll puff up quite a bit in the oil, but will shrink noticeably after. The dipping sauce is tamari, agave, sriracha and lime juice.
The gyoza were filled with lightly sauteed cabbage and shiitake mushrooms with a little sesame oil -- then pan-seared and then steamed with a little tamari in the wok. Served with a lemon/lime/tamari dipping sauce.