Bulgogi-Spiced Tofu Wraps with Kimchi Slaw

November 28, 2018

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.

  • Prep: 2 hrs
  • Cook: 10 mins
  • Yields: 6 wraps

Ingredients

For the Wraps

600g/21oz firm tofu

100g/3.5oz iceberg lettuce for wrapping

For the Marinade

50g/2oz chopped onion & leeks

50ml/1.75fl oz soy sauce (gluten free if required)

25ml/1fl oz honey

30ml/1fl oz sesame oil

1/2 tsp black pepper

For the Slaw

50g/2oz white radish, julienne

100g/3.5oz cucumber, julienne

100g/3.5oz carrots, julienne

50g/2oz scallions, julienne

For the Vinaigrette

25ml/1fl oz light soy sauce (gluten free if required)

25ml/1fl oz sesame oil

25ml/1fl oz honey

10g/2 tsp gochujang (or chilli paste)

Directions

1. Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.

2. Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.

3. While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.

4. Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1”x3” strips.

5. Toss chopped tofu with the prepared slaw.

6. Serve with lettuce leaves for wrapping.

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