Heat oven to 200ºF.
Cut the tofu in half horizontally and lay between several 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 drained 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.
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 half-sheet pan and cover with a damp cloth. Repeat with the remaining filling.
Bring 1/4 to 1/2 inch of water to a simmer over medium heat. Lightly coat the surface of a steamer basket or Steel Lotus with nonstick 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 half-sheet pan and place in oven to keep warm. Repeat until all dumplings are cooked.