Sugar-Free Tofu Veggie Rice Paper Dumplings
Step into the world of guilt-free indulgence with these Sugar-Free Tofu Veggie Rice Paper Dumplings. Packed with vibrant, nutrient-rich vegetables like carrot, red bell pepper, zucchini, and red cabbage, alongside hearty crumbled tofu, these gluten-free dumplings are a light yet satisfying treat. Flavored with fragrant ginger, garlic, fresh cilantro, and a dash of sesame oil, the filling is wrapped in delicate rice paper for a delightful handheld bite. Enjoy them fresh and tender with your favorite sugar-free dipping sauce or pan-fried for a golden, crispy finish. Perfect for a healthy appetizer, snack, or light meal, these easy-to-make dumplings come together in just 35 minutes and are sure to impress both vegan and gluten-free eaters alike.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 1 medium-sized Carrot
- 1 small Red bell pepper
- 0.5 medium-sized Zucchini
- 50 grams Red cabbage
- 2 stalks Green onions
- 2 tablespoons Fresh cilantro
- 1 teaspoon Ginger
- 1 clove Garlic
- 2 tablespoons Soy sauce (gluten-free if needed)
- 1 teaspoon Sesame oil
- 12 sheets Rice paper wrappers
- 1 cup Water
- 2 tablespoons Cooking oil (optional, for frying)
Instructions
Press the tofu to remove excess moisture. Crumble it into small pieces using your hands or a fork.
Peel and shred the carrot. Finely dice the red bell pepper and zucchini. Thinly slice the red cabbage and green onions. Mince the garlic and ginger.
In a non-stick skillet, heat the sesame oil over medium heat. Add the ginger and garlic, sautéing for about 1 minute until fragrant.
Add the crumbled tofu to the skillet and cook for 3-4 minutes. Stir in the soy sauce and mix well.
Add the shredded vegetables (carrot, red bell pepper, zucchini, cabbage) and cook for an additional 2-3 minutes until just tender. Remove the mixture from heat and let it cool slightly.
Chop the cilantro and mix it into the cooled tofu and vegetable filling.
Prepare a clean flat surface for assembling the dumplings. Pour 1 cup of warm water into a large, shallow dish.
Dip one rice paper wrapper into the warm water for 10-15 seconds until it becomes pliable, then carefully transfer it to your work surface.
Spoon approximately 2 tablespoons of the tofu veggie mixture onto the center of the rice paper. Fold the sides inward over the filling, then roll tightly to seal the dumpling.
Repeat the process with the remaining wrappers and filling until all dumplings are assembled.
To serve the dumplings fresh, place them onto a serving platter and accompany with your favorite sugar-free dipping sauce.
For crispy dumplings, heat a non-stick skillet with 2 tablespoons of cooking oil over medium heat. Cook the dumplings for 2-3 minutes on each side until golden and crispy.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 17.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1326 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.
