Vegan Tufo Dumplings

Drain the excess water from the block of tofu. Using a heavy cutting board or plate on the top, press it down to drain as much water as possible. Some people leave a heavy board or plate on the top of tofu for 20 minutes to drain the liquid. Crumble the tofu into tiny pieces using your hand or food processor for convenience.
Over medium heat, add cooking oil and saute ginger and garlic in a skillet. Add tofu, carrots, soy sauce, brown sugar, chili powder, salt, and black pepper. Stir-fry for 3 minutes or until the liquid has absorbed. Add green onions and sesame oil, then stir to combine everything. Turn off the heat and let it cool down.
Lay one piece of square dumpling wrappers and place one teaspoon of the filling in the center. Using your finger, moisten the sides with water and fold diagonally into a triangle shape. Press edges to seal completely. Then close both edges again. Or you can fold them the way you want. Repeat until all the mixture is finished.
Using a steamer, lay a few dumplings and let them steam in medium heat for 5-8 minutes. Make sure to grease the steamer and add about 1 cup of water into the steamer so it won’t burn the bottom. Serve and enjoy with your favorite dipping sauce.