Vegan Rice Paper Dumplings: Crispy Tofu

Instructions:

1. In a large bowl, combine the crumbled tofu, shredded carrots, and cabbage.
2. Stir in the soy sauce, sesame oil, ginger, garlic, and salt.
3. Use a spoon to press the mixture firmly, ensuring no pooling liquid remains at the bottom of the bowl.
4. Dip one sheet of rice paper into warm water for 3-5 seconds until pliable but still slightly firm in the center.
5. Place 2 tbsp (30g) of the tofu filling in the center of the hydrated rice paper.
6. Fold the bottom over the filling, tuck in the sides tightly, and roll upward to seal.
7. Heat neutral oil in a non-stick skillet over medium-high heat.
8. Sear the dumplings until they develop a mahogany-colored, crispy exterior, flipping carefully with a spatula.
9. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, and 1 tsp maple syrup in a small bowl for the dipping sauce.