Nut-Free Tofu Veggie Rice Paper Dumplings
Delight your taste buds with these Nut-Free Tofu Veggie Rice Paper Dumplings, a wholesome, plant-based twist on Asian-inspired dumplings. Perfect for those with nut allergies, this recipe features crispy golden tofu stir-fried with aromatic garlic and soy sauce, paired with a fresh medley of julienned carrots, vibrant bell peppers, shredded cabbage, and fragrant cilantro. Wrapped in delicate rice paper and pan-seared to perfection, these dumplings boast a satisfyingly crisp exterior with a tender, flavorful filling. Ready in just 40 minutes, they're an ideal choice for a quick weeknight meal or a show-stopping appetizer. Serve these gluten-free-friendly delights with a zesty dipping sauce for a tantalizing fusion of textures and flavors!
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Recipe Information
Ingredients
- 200 grams Extra-firm tofu
- 2 tablespoons Soy sauce (or gluten-free tamari)
- 1 teaspoon Sesame oil
- 1 clove Garlic, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Cabbage, shredded
- 2 stalks Green onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 12 sheets Rice paper wrappers
- 2 tablespoons Neutral cooking oil (e.g., avocado or vegetable oil)
Instructions
Press the tofu to remove excess water. Place the tofu block between two plates and weigh it down with a heavy object (e.g., a can or book) for at least 10 minutes.
While the tofu presses, prepare your vegetables. Julienne the carrot, thinly slice the red bell pepper, shred the cabbage, and finely chop the green onion and cilantro.
Cut the pressed tofu into small cubes or crumble it into small pieces for texture. Heat a skillet over medium heat and add 1 teaspoon of sesame oil.
Add the minced garlic to the skillet and sauté for 30 seconds. Then, add the tofu and 2 tablespoons of soy sauce. Stir-fry the tofu until it’s golden and flavorful, about 5 minutes. Remove from heat and let it cool down slightly.
Prepare a large, shallow dish with warm water. Dip 1 rice paper wrapper into the water for 5 seconds, then place it on a clean, damp surface like a cutting board or damp tea towel.
In the center of the rice paper, arrange a small amount of tofu, carrot, bell pepper, cabbage, green onion, and cilantro. Be careful not to overfill.
Fold the bottom edge of the rice paper over the filling, fold in the sides, and then roll it up tightly into a dumpling shape. Repeat with the remaining rice paper wrappers and filling.
Heat 2 tablespoons of neutral cooking oil in a large non-stick skillet over medium heat. Place the dumplings seam-side down in the skillet (work in batches if needed). Cook for 2-3 minutes on each side until lightly browned and crispy.
Serve warm with your favorite dipping sauce, such as soy sauce or a sesame-ginger vinaigrette. Enjoy!
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1488 mg | 114% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1343 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.
