Ingredients
- Firm or Extra-Firm Tofu: 1 block (14-16 ounces), pressed
- Wonton Wrappers: 30-40 wrappers
- Shredded Cabbage: 1 cup
- Shredded Carrots: 1/2 cup
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Ginger: 1 tablespoon, minced
- Garlic: 2 cloves, minced
Instructions
- Step 1: Press the tofu for at least 30 minutes to remove excess water. Crumble the pressed tofu into a bowl.
- Step 2: In the same bowl, combine the crumbled tofu, shredded cabbage, shredded carrots, soy sauce, sesame oil, minced ginger, and minced garlic. Mix well until all ingredients are combined evenly.
- Step 3: Place a wonton wrapper on a clean surface. Add about 1 tablespoon of the tofu mixture to the center of the wrapper. Wet the edges of the wrapper with water.
- Step 4: Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal the edges. Or, fold the wrapper in half to form a rectangle. Bring the two bottom corners together and press to seal. Repeat with the remaining wrappers and filling.
- Step 5: Heat a thin layer of oil in a large skillet or frying pan over medium heat. Place the dumplings in the skillet, ensuring they are not overcrowded. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Step 6: Serve the crispy tofu dumplings immediately with your favorite dipping sauce (such as soy sauce, sweet chili sauce, or a mixture of both).
Notes
- Store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheat, pan-fry the refrigerated dumplings in a little oil until warmed through and the wrapper regains its crunch.
- Serve these delectable dumplings as a fun appetizer or as part of a larger Asian-inspired meal alongside stir-fried noodles or rice.
- Don't overfill the wrappers; a scant tablespoon of filling will prevent them from bursting during cooking, ensuring perfectly sealed and crispy dumplings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American