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PdfIn a bowl, combine: Crumbled smoked tofu, Shredded carrot, Chopped spring onions, Soy sauce, Hoisin sauce, Vinegar, Salt to taste. Mix well until evenly combined. Set aside.
Bring a pot of salted water to a boil. Add the lasagna sheets and parboil for 6 minutes, until pliable but not fully cooked. Drain and set aside on a clean surface so they don’t stick.
Lightly grease small ramekins or heatproof bowls. Layer as follows: Lasagna sheet, Spoon of filling, Lasagna sheet, Spoon of filling, Lasagna sheet (End with a lasagna sheet on top.)
Place the ramekins in a steamer basket. Steam for 7–10 minutes, until the lasagna is tender and the filling is heated through.
In a small bowl, mix: Chili flakes, Soy sauce, Agave syrup, White wine vinegar, Sesame oil. Stir until well combined.
Spoon the dipping sauce generously over the hot, steamed dumpling ramekins or serve on the side for dipping.