Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 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, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
Brush the edges of the wrapper lightly with water.
Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired.
Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 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.