Bulgogi-Spiced Tofu Wraps with Kimchi Slaw

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.

• Preparation Time: 30 mins
• Cooking Time: 8 mins
• Total Time: 38 mins
• Calories: 226 Calories

Ingredients

• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 ½ tablespoons light soy sauce
• 1 ½ tablespoons sesame oil
• ½ teaspoon black pepper
• 1 ½ tablespoons honey, or to taste
• 3 cups chopped leek, or to taste
• 3 tablespoons chopped onion, or to taste
• 1 ½ (14 ounce) packages firm water-packed tofu, cut into 1-inch-thick slabs
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Toss grilled tofu into the prepared slaw. Wrap in lettuce leaves.