• Remove tofu from packaging and pat dry. Place tofu in a shallow dish. Place a plate on top with a heavy can or two on top. You want to press the moisture out of the tofu. Set aside while prepping the rest of the ingredients.
• Prep the vegetables. In a medium sized mixing bowl, crumble the tofu. Add the four sliced green onions, grated carrots, soy sauce, rice vinegar and sesame oil. Mix together with a rubber spatula. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper and mix again.
• In a nonstick skillet, heat 1 Tablespoon of oil on medium heat for 3 minutes. Add tofu mixture into the skillet and cook for 5 to 6 minutes, staring continuously.
• Move the mixture to the sides of the pan. Add the garlic and ginger mixture you made earlier. Use your rubber spatula to press down on the garlic-ginger mixture. Cook for 90 seconds.
• Then, mix the garlic and ginger with the rest of the tofu mixture and cook for another 2 minutes.
• Once filling is cooked, season with salt and pepper to taste. Remove from pan and place on a small baking sheet. Putting the filling in a thin layer on the baking sheet allows it to cool quickly.
• Open the dumpling wrappers and place a wet paper towel that has been wrung out on top of it (to keep the wrappers from drying out).
• Add one teaspoon of filling to the middle of one wrapper. Put water on the top half (edges) of the wrapper and then wipe your fingers dry. Fold in half and pleat.
• Place on a parchment paper lined baking sheet. You can freeze the dumplings ahead of time!

Cook the vegan potstickers

• Add 1/2 Tablespoon oil to a nonstick skillet (you can use the same pan, just wipe it clean with a clean paper towel). Heat at medium high for 3 minutes.
• Add dumplings to the pan, about 10 to 15. Cover the pan and allow to cook for 3 minutes. Then, add 1/4 cup of water to the pan and recover.
• Serve with soy sauce mixed with 1 teaspoon minced ginger and one sliced green onion.