Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate and let it air dry for about 20 minutes.
After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, gochujang sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Set on a sheet pan and repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice (you can also make your own by getting a foil bowl and using a knife to pinch wholes in it), bring 1/2-inch of water to a simmer over medium heat.
Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking.
Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
Serve on a large plate and enjoy and make sure you tag #DinnerWithTayo, would love to see your dish.