Crispy Rice Paper Dumplings with Tofu and Nori
A delicious and simple dumpling recipe, crispy on the outside and full of nutrients inside!
Equipment
- Frying pan or air fryer optional
- Shallow bowl
- Cutting board or plate
Ingredients
Tofu and marinade
- 450 grams extra firm tofu one block, sliced to 12 rectangles
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- ½ tsp garlic powder
For the dumplings
- 12 rice paper sheets more, if you wrap twice
- 12 mini nori sheets
- 1½ cups cooked sushi rice
- 2 avocados thinly sliced
- 1 cucumber thinly sliced
- ½ cup carrots cut into matchsticks
- sesame seeds optional
To serve
Instructions
- First, prepare the tofu. Preheat the oven to 400F, and prepare a baking sheet with parchment. Lay your block of tofu down, and slice into 12 equal rectangles. In a bowl, mix together the soy sauce, maple syrup, rice vinegar, and garlic powder. Transfer the tofu to the baking sheet, and using a bbq brush, coat both sides of the tofu rectangles with the soy sauce mixture. Bake for 25 minutes, flipping halfway through.
- Wet a slice of rice paper in warm water, then transfer to a plate. Lay down two tablespoons of rice in the center, and using the back of a spoon, form a rectangle, about the size of your tofu pieces. Place the small sheet of nori on top, followed by the tofu, then your avocado, cucumber and carrot. To close, fold each corner of the dumpling in over the filling until closed. Dip both sides in sesame seeds, if desired.
- Bake each side of the dumplings in a pan over medium heat coated with olive oil, until crispy on each side. Enjoy immediately with soy or peanut sauce as desired.
Nutrition
Calories: 163.6kcal | Carbohydrates: 21.8g | Protein: 6.4g | Fat: 6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 3.5g | Cholesterol: 1.7mg | Sodium: 308.9mg | Potassium: 309.6mg | Fiber: 3.2g | Sugar: 2.3g | Vitamin A: 1090.6IU | Vitamin C: 5.4mg | Calcium: 34.6mg | Iron: 1.5mg