Tofu Veggie Rice Paper Dumplings
Delight your taste buds with these irresistibly crispy Tofu Veggie Rice Paper Dumplings—a perfect fusion of wholesome plant-based ingredients and satisfying textures. Packed with nutritious extra firm tofu, vibrant grated carrots, zucchini, and savory shiitake mushrooms, these dumplings are seasoned with garlic, ginger, soy sauce, and sesame oil for an authentic, umami-rich flavor profile. Wrapped in delicate rice paper and pan-fried to golden perfection, they boast a crunchy exterior that pairs beautifully with your favorite dipping sauces. Whether you’re looking for a delicious vegan appetizer, a creative snack, or a light yet filling meal, these dumplings are a total crowd-pleaser. Ready in just 40 minutes, they’re an easy addition to your recipe repertoire. Garnished with fresh cilantro, they’re as visually stunning as they are delicious!
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Recipe Information
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
Instructions
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.
Meanwhile, finely grate the carrot and zucchini, and thinly slice the shiitake mushrooms. Mince the garlic cloves and grate the ginger.
Heat the sesame oil in a pan over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute.
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.
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.
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.
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.
Fold the bottom of the rice paper over the filling, then fold in the sides and roll up tightly, similar to a spring roll.
Repeat the process with the remaining rice paper wrappers and filling.
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.
Once cooked, remove the dumplings and place them on a plate lined with a paper towel to drain excess oil.
Garnish with chopped fresh cilantro before serving.
Serve warm with your favorite dipping sauce, such as soy sauce or chili sauce.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 9.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 798 mg | 61% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1529 mg | 33% | |
*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.
