Korean Spicy Tofu and Vegetable Wraps

Korean · 35 min · Tofu · vegetarian, vegan, dairy-free, gluten-free

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Ingredients

• 14 oz Firm tofu
• 2 tbsp Korean chili paste (Gochujang)
• 2 medium Carrots
• 1 large Cucumber
• 8 large Lettuce leaves
• 8 sheets Rice paper wraps
• 2 tbsp Soy sauce (gluten-free)
• 1 tsp Sesame oil
• 2 cloves Garlic
• 2 stalks Green onions
• 1 tbsp Sesame seeds

Method

1. Drain and press the tofu to remove excess moisture, then cut into thin strips.
2. In a bowl, mix gochujang, soy sauce, sesame oil, and minced garlic to create a marinade.
3. Marinate the tofu strips in the sauce for about 10 minutes.
4. While the tofu marinates, julienne the carrots and cucumber, and chop green onions.
5. Heat a non-stick skillet over medium heat and cook the tofu until browned and slightly crispy, about 5-7 minutes.
6. Warm the rice paper wraps in warm water until soft, about 10 seconds each.
7. Lay a rice paper on a flat surface, then layer with lettuce leaf, cooked tofu, carrots, cucumber, and green onions.
8. Fold in the sides and roll tightly to form a wrap. Repeat with remaining ingredients.
9. Sprinkle with sesame seeds and serve immediately with extra dipping sauce if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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