Crispy Nori Tofu Dumplings
These have quickly become one of my go-to snacks. Soft, marinated tofu wrapped in nori and sealed in rice paper for a crisp, golden shell once baked or air fried. Think dumpling energy with way less effort. The tamari-maple marinade does the heavy lifting here, and it doubles as your dipping sauce so nothing gets wasted. They’re packed with plant protein, ridiculously moreish, and just as good eaten straight off the tray as they are sliced up over a rice bowl for dinner.
Prep Time
20 Minutes
Cook Time
20 to 25 Minutes
Serves
3
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Crispy Nori Tofu Dumplings
These have quickly become one of my go-to snacks. Soft, marinated tofu wrapped in nori and sealed in rice paper for a crisp, golden shell once baked or air fried. Think dumpling energy with way less effort. The tamari-maple marinade does the heavy lifting here, and it doubles as your dipping sauce so nothing gets wasted. They're packed with plant protein, ridiculously moreish, and just as good eaten straight off the tray as they are sliced up over a rice bowl for dinner.
Prep Time: 20 Minutes
Cook Time: 20 to 25 Minutes
Serves: 3
Ingredients:
Dumplings:
- 450g tofu, cut into 6 slices
- 3 nori sheets, halved
- 6 rice paper sheets
- 1 tbsp olive oil, for drizzling
- spring onion, sliced, to garnish
- sesame seeds, to garnish
Tamari marinade & dipping sauce:
- 4 tbsp tamari
- 2 tbsp maple syrup
- 1 tsp garlic powder
- 1 tbsp rice wine vinegar
- salt and pepper, to taste
Preparations:
- Cut the tofu into 6 slices, then score a cross into each slice with a knife to help the marinade absorb.
- Whisk together the tamari, maple syrup, garlic powder, rice wine vinegar, salt and pepper.
- Dip each tofu slice into the sauce to coat well, then set aside. Reserve the leftover sauce for serving.
- Wrap each tofu slice tightly in a piece of nori, sealing the edge by dipping a finger into the reserved sauce and pressing down to stick.
- Dip a rice paper sheet in water until just pliable and lay flat. Place a nori-wrapped tofu slice in the lower third, then fold the bottom edge up and over the tofu, fold in both sides, and roll upward to fully enclose, pressing the final seam to seal.
- Place the wrapped tofu on a lined tray or in the air fryer basket and drizzle with olive oil.
- Bake at 200°C for 20 to 25 minutes, or air fry at 190°C for 15 to 18 minutes, until golden and crispy.
- Serve warm with the reserved tamari sauce for dipping, garnished with spring onion and sesame seeds. To turn into a bowl, slice each piece and layer over rice or grains with your favourite veg and extra sauce.
Watch the video: https://www.youtube.com/embed/OeLC3I5vTbQ
Source URL: https://chloeevegan.com/recipe/crispy-nori-tofu-dumplings/
Ingredients
Dumplings:
- 450g tofu, cut into 6 slices
- 3 nori sheets, halved
- 6 rice paper sheets
- 1 tbsp olive oil, for drizzling
- spring onion, sliced, to garnish
- sesame seeds, to garnish
Tamari marinade & dipping sauce:
- 4 tbsp tamari
- 2 tbsp maple syrup
- 1 tsp garlic powder
- 1 tbsp rice wine vinegar
- salt and pepper, to taste
Preparation
- Cut the tofu into 6 slices, then score a cross into each slice with a knife to help the marinade absorb.
- Whisk together the tamari, maple syrup, garlic powder, rice wine vinegar, salt and pepper.
- Dip each tofu slice into the sauce to coat well, then set aside. Reserve the leftover sauce for serving.
- Wrap each tofu slice tightly in a piece of nori, sealing the edge by dipping a finger into the reserved sauce and pressing down to stick.
- Dip a rice paper sheet in water until just pliable and lay flat. Place a nori-wrapped tofu slice in the lower third, then fold the bottom edge up and over the tofu, fold in both sides, and roll upward to fully enclose, pressing the final seam to seal.
- Place the wrapped tofu on a lined tray or in the air fryer basket and drizzle with olive oil.
- Bake at 200°C for 20 to 25 minutes, or air fry at 190°C for 15 to 18 minutes, until golden and crispy.
- Serve warm with the reserved tamari sauce for dipping, garnished with spring onion and sesame seeds. To turn into a bowl, slice each piece and layer over rice or grains with your favourite veg and extra sauce.
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