Bulgogi-Spiced Tofu Wraps with Kimchi Slaw
recipe Image
 
Preparation Time : 45-60 mins

Cooking Time : 10 mins

Serves : 5-6
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)

Method:
  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.