Author Notes
This vegetarian wrap recipe is big on taste with it’s beautiful blend of spices that perfectly complement the tofu and vegetables. It’s really simple to make and so satisfying that it will keep your hunger wrapped up. The recipe can be found here - http://www.mynutricounter.com/bulgogi-spiced-tofu-wraps-with-kimchi-slaw/ —Nikki Brown
Ingredients
- For the Wraps & Marinade
-
600 grams
firm tofu
-
100 grams
iceberg lettuce for wrapping
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50 grams
chopped onion & leeks
-
50 milliliters
soy sauce (gluten free if required)
-
25 milliliters
honey
-
30 milliliters
sesame oil
-
1/2 teaspoon
black pepper
- For the Slaw & Vinaigrette
-
50 grams
white radish, julienne
-
100 grams
cucumber, julienne
-
100 grams
carrots, julienne
-
50 grams
scallions, julienne
-
25 milliliters
light soy sauce (gluten free if required)
-
25 milliliters
sesame oil
-
25 milliliters
honey
-
10 grams
gochujang (or chilli paste)
Directions
-
Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.
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Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.
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While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.
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Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1”x3” strips.
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Toss chopped tofu with the prepared slaw.
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Serve with lettuce leaves for wrapping.
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