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.
Provided by MyNutriCounter
Categories Wraps and Rolls Appetizers
Time 2h38m
Yield 6
Number Of Ingredients 16
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
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
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
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
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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