Low Carb Tofu Veggie Rice Paper Dumplings
Delight your taste buds with these Low Carb Tofu Veggie Rice Paper Dumplings—an irresistibly healthy and flavorful twist on traditional dumplings. Perfect for those seeking a light yet satisfying meal, these dumplings are packed with a protein-rich tofu filling, vibrant shredded cabbage, carrots, bean sprouts, and aromatic ginger and garlic, all wrapped in delicate rice paper. Pan-fried until golden and crispy, each bite offers a delightful contrast of crunchy texture and savory goodness. Ready in under 35 minutes, this gluten-free, low-carb recipe is ideal for easy weeknight dinners or as a stunning appetizer paired with your favorite dipping sauce. If you're craving guilt-free comfort food with vibrant veggies, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 block (14 oz) Firm tofu
- 2 cups Shredded cabbage
- 1 cup Grated carrots
- 1 cup Bean sprouts
- 3 stalks Green onions, thinly sliced
- 2 tablespoons Coconut aminos (or low-sodium soy sauce)
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 2 tablespoons Neutral cooking oil (e.g., avocado or vegetable oil)
- 2 cups Water for soaking rice paper
- (optional) Dipping sauce of choice (optional)
Instructions
Press the tofu to remove excess moisture by placing it between plates with a heavy object on top. Let it sit for 15 minutes.
Once the tofu is pressed, crumble it into small pieces resembling ground meat.
Heat a large skillet over medium heat and add sesame oil. Sauté the grated ginger and minced garlic for 1 minute or until fragrant.
Add the crumbled tofu to the skillet along with coconut aminos (or soy sauce). Cook for 4-5 minutes, stirring frequently, until slightly browned.
Toss in the shredded cabbage, grated carrots, bean sprouts, and sliced green onions. Stir everything together and cook for an additional 2-3 minutes until the vegetables soften slightly. Remove from heat and allow the filling to cool before assembling the dumplings.
Prepare a large bowl of warm water for soaking the rice paper wrappers. Submerge one rice paper wrapper in the water for about 10-15 seconds or until pliable. Be careful not to over-soak as it will tear easily.
Lay the softened wrapper on a clean surface. Place about 2 tablespoons of the tofu vegetable filling in the center of the wrapper. Fold the bottom edge of the wrapper over the filling, then fold in both sides, and roll it up tightly like a small burrito.
Repeat the soaking and wrapping process with the remaining rice paper wrappers and filling.
Heat a non-stick skillet over medium heat and add 1 tablespoon of neutral cooking oil. Place the dumplings seam-side down in the skillet and pan-fry for about 2-3 minutes on each side, or until golden and crispy. Work in batches, adding more oil as needed.
Serve the dumplings warm with your favorite dipping sauce (e.g., tamari, peanut sauce, or chili sauce).
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 27.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1379 mg | 29% | |
*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.
