Korean Spicy Tofu and Vegetable Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 35 min · Tofu · vegetarian, vegan, dairy-free
240 cal
12g protein
30g carbs
8g fat
per serving · estimated
Ingredients
- 7 oz Firm tofu
- 1 tbsp Korean chili paste (Gochujang)
- 1 medium Carrots
- 1 large Cucumber
- 4 large Lettuce leaves
- 4 sheets Rice paper wraps
- 1 tbsp Soy sauce (gluten-free)
- 1/2 tsp Sesame oil
- 1 clove Garlic
- 1 stalks Green onions
- 1/2 tbsp Sesame seeds
Method (tap to check — screen stays awake)
- Drain and press the tofu to remove excess moisture, then cut into thin strips.
- In a bowl, mix gochujang, soy sauce, sesame oil, and minced garlic to create a marinade.
- Marinate the tofu strips in the sauce for about 10 minutes.
- While the tofu marinates, julienne the carrots and cucumber, and chop green onions.
- Heat a non-stick skillet over medium heat and cook the tofu until browned and slightly crispy, about 5-7 minutes.
- Warm the rice paper wraps in warm water until soft, about 10 seconds each.
- Lay a rice paper on a flat surface, then layer with lettuce leaf, cooked tofu, carrots, cucumber, and green onions.
- Fold in the sides and roll tightly to form a wrap. Repeat with remaining ingredients.
- 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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