BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW

Bulgogi-Spiced Tofu Wraps with Kimchi Slaw image

This vegetarian bulgogi-spiced wrap recipe is big on taste with its 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.

Provided by MyNutriCounter

Categories Appetizers and Snacks Wraps and Rolls

Time 2h38m

Yield 6

Number Of Ingredients 16

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Ingredients

3 tablespoons soy sauce
3 cups chopped leek, or to taste
3 tablespoons chopped onion, or to taste
2 tablespoons sesame oil
1 ½ tablespoons honey, or to taste
½ teaspoon black pepper
1 ½ (14 ounce) packages firm water-packed tofu, cut into 1-inch-thick slabs
1 ½ tablespoons honey, or to taste
1 ½ tablespoons light soy sauce
1 ½ tablespoons sesame oil
2 teaspoons gochujang (Korean hot pepper paste)
1 (4 inch) cucumber, cut into matchsticks
2 small carrots, cut into matchsticks
⅓ cup matchstick-cut daikon radish
3 scallions, cut into matchsticks
12 leaves iceberg lettuce

Steps:

Combine 3 tablespoons soy sauce, leek, onion, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, and black pepper in a bowl. Whisk until fully combined. Add tofu and cover with plastic wrap. Marinate in the refrigerator at least 2 hours.
Whisk 1 1/2 tablespoons honey, light soy sauce, 1 1/2 tablespoons sesame oil, and gochujang together in a bowl. Toss in cucumber, carrots, daikon, and scallions. Cover with plastic wrap and refrigerate slaw until ready to use.
Preheat an outdoor grill to 465 degrees F (240 degrees C) and lightly oil the grate. Add the marinated tofu and grill until browned, about 4 minutes per side. Let cool; chop into 1x3-inch strips.
Toss grilled tofu into the prepared slaw. Wrap in lettuce leaves.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 22.6 g, Fat 12.3 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 2 g, Sodium 635.5 mg, Sugar 13.4 g