Keto Tofu Veggie Rice Paper Dumplings
Delight in the satisfying crunch and keto-friendly goodness of Keto Tofu Veggie Rice Paper Dumplings! This low-carb twist on a beloved classic features a protein-packed filling of crumbled firm tofu, shredded zucchini, carrot, cabbage, and aromatic hints of garlic and ginger, all seasoned with coconut aminos for a gluten-free umami kick. Wrapped in keto-friendly rice paper and pan-fried to crispy perfection, these dumplings are the perfect balance of texture and flavor. Quick to prepare and ready in just 30 minutes, they make an ideal appetizer, snack, or light meal. Pair with a homemade low-carb dipping sauce for an irresistible bite that’s as healthy as it is delicious. Perfect for keto enthusiasts and dumpling lovers alike!
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Recipe Information
Ingredients
- 200 grams firm tofu
- 2 tablespoons coconut aminos (or gluten-free soy sauce substitute)
- 1 tablespoon sesame oil
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 small zucchini, finely shredded
- 1 small carrot, finely shredded
- 50 grams cabbage, finely shredded
- 2 stalks green onion, finely chopped
- 10 sheets rice paper wrappers (keto-friendly, made from coconut or low-carb alternatives)
- 2 tablespoons neutral oil (e.g., avocado oil) for frying
Instructions
Press the tofu for 10-15 minutes to remove excess water. Crumble it into small pieces using your hands or a fork.
Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the crumbled tofu to the skillet. Stir-fry for 3-4 minutes until lightly golden.
Add the shredded zucchini, carrot, cabbage, and green onion to the skillet. Stir well and cook for 2-3 minutes until the vegetables are slightly softened.
Stir in the coconut aminos and season with salt and pepper (if needed). Cook for 1-2 additional minutes, then remove from heat. Allow the filling to cool slightly.
Prepare a clean work surface and a bowl of warm water for the rice paper wrappers.
Dip one rice paper sheet into the warm water for about 5 seconds until softened but not overly sticky. Lay it flat on the work surface.
Scoop 1-2 tablespoons of the tofu-vegetable filling into the center of the rice paper. Fold up the sides and roll tightly, similar to wrapping a burrito. Repeat with remaining filling and wrappers.
Heat the neutral oil in a non-stick skillet over medium heat. Place the dumplings seam-side down into the skillet and fry for 2-3 minutes on each side until golden and crispy.
Serve the dumplings warm with your favorite low-carb dipping sauce, such as a mix of coconut aminos, sesame oil, and chili flakes.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 15.8 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1300 mg | 28% | |
*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.
