Bulgogi-spiced tofu wraps with kimchi slaw

0 likes 0 comments Recipe by MyNutriCounter

Ingredients for 6 wraps

For the Wraps

600g/21oz firm tofu
100g/3.5oz iceberg lettuce for wrapping

For the Marinade

50g/2oz chopped onion & leeks
50ml/1.75fl oz soy sauce (gluten free if required)
25ml/1fl oz honey
30ml/1fl oz sesame oil
1/2 tsp black pepper

For the Slaw

50g/2oz white radish, julienne
100g/3.5oz cucumber, julienne
100g/3.5oz carrots, julienne
50g/2oz scallions, julienne

For the Vinaigrette

25ml/1fl oz light soy sauce (gluten free if required)
25ml/1fl oz sesame oil
25ml/1fl oz honey
10g/2 tsp gochujang (or chilli paste)

130 min · Medium

Directions

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

starters, dairy-free, gluten-free, lunch, starter, vegetarian, wraps September 21, 2017 08:04

Author mynutricounter.com/bulgogi...