Low Carb Tofu Veggie Rice Paper Dumplings

Indulge in a healthy yet satisfying treat with these Low Carb Tofu Veggie Rice Paper Dumplings, a delightful fusion of crisp textures, vibrant vegetables, and savory flavors. Packed with protein-rich tofu, shredded cabbage, carrots, and bean sprouts, these pan-fried dumplings are wrapped in delicate rice paper for a light and gluten-free twist on traditional dumplings. Enhanced with the umami richness of coconut aminos, fresh ginger, and garlic, every bite bursts with flavor while staying low carb. Perfect for meal prep or an appetizer, serve these golden beauties warm with your favorite dipping sauce for a crowd-pleasing dish that’s both nutritious and irresistible.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

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
• 0 (optional) Dipping sauce of choice (optional)

Directions

Step 1

Press the tofu to remove excess moisture by placing it between plates with a heavy object on top. Let it sit for 15 minutes.

Step 2

Once the tofu is pressed, crumble it into small pieces resembling ground meat.

Step 3

Heat a large skillet over medium heat and add sesame oil. Sauté the grated ginger and minced garlic for 1 minute or until fragrant.

Step 4

Add the crumbled tofu to the skillet along with coconut aminos (or soy sauce). Cook for 4-5 minutes, stirring frequently, until slightly browned.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Repeat the soaking and wrapping process with the remaining rice paper wrappers and filling.

Step 9

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.

Step 10

Serve the dumplings warm with your favorite dipping sauce (e.g., tamari, peanut sauce, or chili sauce).

Nutrition Facts

Serving size	(1491.5g)

Amount per serving	% Daily Value*
Calories	1324.5

Total Fat 66.3g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 5mg	0%
Sodium 999.2mg	0%
Total Carbohydrate 144.4g	0%
Dietary Fiber 16.3g	0%
Total Sugars 27.1g
Protein 56.2g	0%

Vitamin D 0IU	0%
Calcium 803.5mg	0%
Iron 10.4mg	0%
Potassium 1378.8mg	0%

*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.

Source of Calories

Fat: 42.6%

Protein: 16.1%

Carbs: 41.3%