Ingredients
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8 oz (225g) oyster or cremini mushrooms, sliced cremini mushrooms8 oz (225g) oyster or cremini mushrooms, sliced
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7 oz (200g) firm tofu, pressed and cut into small cubes firm tofu7 oz (200g) firm tofu, pressed and cut into small cubes
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1/3 cup soy sauce or tamari (for gluten-free) soy sauce1/3 cup soy sauce or tamari (for gluten-free)
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2 tbsp maple syrup maple syrup2 tbsp maple syrup
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2 tbsp gochujang (Korean chili paste) gochujang2 tbsp gochujang (Korean chili paste)
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1 tbsp toasted sesame seeds toasted sesame seeds1 tbsp toasted sesame seeds
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4 cloves garlic, minced garlic4 cloves garlic, minced
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1-inch ginger, grated ginger1-inch ginger, grated
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2 green onions, thinly sliced green onions2 green onions, thinly sliced
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1 carrot, julienned carrot1 carrot, julienned
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1/2 cucumber, thinly sliced cucumber1/2 cucumber, thinly sliced
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1 small red bell pepper, thinly sliced red bell pepper1 small red bell pepper, thinly sliced
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1 head butter lettuce or romaine, leaves separated and washed butter lettuce1 head butter lettuce or romaine, leaves separated and washed
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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Black pepper, to taste black pepperBlack pepper, to taste
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Optional: extra gochujang or chili flakes for serving chili flakesOptional: extra gochujang or chili flakes for serving
Directions
Marinate the tofu and mushrooms in a sweet, spicy, and savory sauce, then quickly sear them for a classic bulgogi flavor. Serve family-style with fresh lettuce and crisp veggies for wrapping. Great for sharing and customizable in spice level. For a soy-free version, use chickpea tofu and coconut aminos in place of tofu and soy sauce. Adjust spice level by increasing or reducing the gochujang. Lettuce wraps are best enjoyed fresh.
Steps
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1
Done
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In a large bowl, whisk together soy sauce (or tamari), maple syrup, gochujang, rice vinegar, garlic, ginger, and black pepper. |
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2
Done
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Add sliced mushrooms and tofu cubes to the marinade. Toss well to coat. Let marinate for at least 15 minutes. |
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3
Done
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Heat a large nonstick skillet or grill pan over medium-high heat. Working in batches if needed, add the marinated mushrooms and tofu (reserve excess marinade). Sear for 5-7 minutes, stirring occasionally, until golden and slightly caramelized. |
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4
Done
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Add the reserved marinade to the pan and cook for another 2 minutes, allowing the sauce to thicken and coat the tofu and mushrooms. |
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5
Done
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Remove from heat and sprinkle with toasted sesame seeds and half the green onions. |
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6
Done
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Arrange lettuce leaves on a platter. Fill each leaf with a spoonful of the bulgogi mushrooms and tofu. |
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7
Done
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Top with julienned carrots, sliced cucumber, red bell pepper, a squeeze of lemon juice, remaining green onions, and extra gochujang or chili flakes if desired. |
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8
Done
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Roll up the lettuce wraps and enjoy immediately. |
