Bulgogi Spiced Tofu Wraps With Kimchi Slaw Recipes

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BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW



Bulgogi-Spiced Tofu Wraps with Kimchi Slaw image

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.

Provided by MyNutriCounter

Categories     Wraps and Rolls Appetizers

Time 2h38m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 22.6 g, Fat 12.3 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 2 g, Sodium 635.5 mg, Sugar 13.4 g

BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW



Bulgogi-Spiced Tofu Wraps with Kimchi Slaw image

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.

Provided by MyNutriCounter

Categories     Wraps and Rolls Appetizers

Time 2h38m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 22.6 g, Fat 12.3 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 2 g, Sodium 635.5 mg, Sugar 13.4 g

BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW



Bulgogi-Spiced Tofu Wraps With Kimchi Slaw image

This vegetarian wrap recipe is big on taste with it's 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.

Provided by hello

Categories     Free Of...

Time 2h10m

Yield 6 wraps

Number Of Ingredients 16

600 g firm tofu
100 g lettuce, iceberg, for wrapping
50 g onions, chopped
50 g leeks, chopped
50 ml soy sauce (gluten free if required)
25 ml honey
30 ml sesame oil
1/2 teaspoon black pepper
50 g white radishes, julienne
100 g cucumbers, julienne
100 g carrots, julienne
50 g scallions, julienne
25 ml light soy sauce (gluten free if required)
5 ml sesame oil
25 ml honey
10 g gochujang (or chilli paste)

Steps:

  • Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.
  • Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.
  • While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.
  • Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1"x3" strips.
  • Toss chopped tofu with the prepared slaw.
  • Serve with lettuce leaves for wrapping.

Nutrition Facts : Calories 221.3, Fat 10.8, SaturatedFat 1.9, Sodium 943.3, Carbohydrate 21, Fiber 5.3, Sugar 11.3, Protein 15.6

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