Ginger Tofu and Edamame Dumplings (with a Sticky Teriyaki Dip) 🥟
If you’re looking for a simple, satisfying meal that feels a little bit special without requiring loads of time or ingredients, these rice paper dumplings are exactly that. They’re crispy on the outside, soft and savoury on the inside, and are served with a glossy, umami-rich teriyaki-style sauce.
Even better, they’re completely plant-based, packed with fibre, and surprisingly high in protein thanks to tofu and edamame.
This is one of those recipes that looks impressive but is actually very forgiving, making it perfect for a quick lunch or dinner with friends.
Why You’ll Love This Recipe
These dumplings hit all the right notes:
Crispy + chewy texture from the rice paper
Umami-rich filling with tofu, mushrooms, and garlic
Naturally gluten-free (if using tamari instead of soy sauce)
High-protein & filling thanks to tofu and edamame
No complicated techniques—just soak, fill, fold, and air-fry (or bake)
let’s get cooking…
Macros (serves 1 hungry person)
822 kcal, protein 38g, carbs 97g, fat 29g
Ingredients:
45g shredded cabbage
4 mushrooms, chopped
½ medium carrot, grated
½ onion, finely chopped
½ tbsp finely grated
1 garlic clove, finely grated
200g firm tofu
75g edamame beans
12 rice paper sheets
Sauce
1 tbsp soya sauce
1 tbsp sesame oil
½ tbsp maple syrup
½ tbsp rice vinegar
⅓ tsp garlic powder
⅕ tsp xantham gum
Method
Press the tofu if needed to remove excess moisture.
Steam-fry the cabbage, mushrooms, carrot, and onion for around 5 minutes until softened.
Add the ginger and garlic, and cook for a further 2 minutes until fragrant.
Crumble the tofu into small pieces using your hands and add it to the pan along with the edamame beans. Continue cooking until any excess moisture has evaporated. Set aside.
Fill two shallow plates (ideally with a slight lip) with water. Place two rice paper sheets into the water and leave for about 45 seconds, or until just softened.
Carefully remove one sheet and lay it flat on a chopping board. Spoon some of the filling into the centre, then fold in the sides to form a parcel.
Take the second softened rice paper sheet, place the filled parcel in the centre, and wrap again by folding in all sides to seal.
Place the dumpling into an air fryer basket lined with parchment paper, or onto a lined baking tray. Repeat with the remaining rice paper sheets and filling.
Air fry at 200°C/400°F for 15 minutes, or bake in a preheated oven at 200°C/400°F for around 15 minutes, until golden and crispy.
In a small bowl, make the sauce by combining all the ingredients and whisking until smooth.
Serve with the sauce and enjoy.
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To your health & fitness,
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Hench Herbivore
