Tofu Veggie Rice Paper Dumplings

Delight your taste buds with these irresistible Tofu Veggie Rice Paper Dumplings, a crispy, golden fusion of plant-based goodness wrapped in delicate rice paper. Packed with protein-rich crumbled tofu, vibrant carrots, zucchini, and umami-rich shiitake mushrooms, these dumplings are seasoned with garlic, ginger, and a splash of soy sauce for bold, savory flavor. Lightly pan-fried to perfection, they offer the perfect balance of crunch and tenderness. This vegan-friendly recipe is quick and easy, taking just 40 minutes to prepare and serve, and is ideal for appetizers, snacks, or light meals. Enhance your dining experience by pairing these dumplings with a tangy soy or spicy chili dipping sauce, garnished with fresh cilantro for a final touch of freshness. Perfect for vegan dumpling lovers and an excellent way to elevate your plant-based repertoire!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams extra firm tofu
• 1 medium carrot
• 1 medium zucchini
• 100 grams shiitake mushrooms
• 2 units garlic cloves
• 1 inch piece ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 12 sheets rice paper wrappers
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Start by pressing the extra firm tofu to remove excess water. Wrap the tofu block in a paper towel and place a heavy object on top for 15 minutes.

Step 2

Meanwhile, finely grate the carrot and zucchini, and thinly slice the shiitake mushrooms. Mince the garlic cloves and grate the ginger.

Step 3

Heat the sesame oil in a pan over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute.

Step 4

Crumble the pressed tofu into the pan, then add the grated carrot, zucchini, and sliced mushrooms. Stir-fry the mixture for 5-7 minutes until the vegetables have softened.

Step 5

Add the soy sauce, salt, and pepper to the pan, mixing well until all ingredients are evenly coated. Set the mixture aside to cool slightly.

Step 6

Prepare a clean surface and a large bowl of warm water. Dip a rice paper wrapper into the warm water for about 15 seconds until soft.

Step 7

Lay the softened rice paper on the clean surface and place about 2 tablespoons of the tofu veggie mixture in the center of the rice paper.

Step 8

Fold the bottom of the rice paper over the filling, then fold in the sides and roll up tightly, similar to a spring roll.

Step 9

Repeat the process with the remaining rice paper wrappers and filling.

Step 10

Heat the olive oil in a non-stick skillet over medium heat. Carefully place the dumplings in the skillet, seam side down, and cook for 3-4 minutes on each side until they are golden and crispy.

Step 11

Once cooked, remove the dumplings and place them on a plate lined with a paper towel to drain excess oil.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve warm with your favorite dipping sauce, such as soy sauce or chili sauce.

Nutrition Facts

Serving size	765.8 grams (765.8g)

Amount per serving	% Daily Value*
Calories	1121

Total Fat 48.00g	62%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 7.40g
Cholesterol 0mg	0%
Sodium 4337mg	189%
Total Carbohydrate 133.10g	48%
Dietary Fiber 12.60g	45%
Total Sugars 19.70g
Protein 45.80g	92%

Vitamin D 18IU	90%
Calcium 1467mg	113%
Iron 9mg	49%
Potassium 1584mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 16.0%

Carbs: 46.4%