Name: Bulgogi-Spiced Tofu Wraps with Kimchi Slaw recipe
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

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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

Nutrition Info

225.6 calories carbohydrate: 22.6 g cholesterol: : - fat: 12.3 g fiber: 3 g protein: 10.1 g saturatedFat: 2 g servingSize: - sodium: 635.5 mg sugar: 13.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 small wraps

Recipe Note

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.

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Bulgogi-Spiced Tofu Wraps with Kimchi Slaw

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