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Bulgogi-Spiced Tofu Wraps with Kimchi Slaw

Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

 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)

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.

Nutrition Facts

Serving Size 6 wraps