Ingredients
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1 block extra-firm tofu, pressed extra-firm tofu1 block extra-firm tofu, pressed
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1/2 cup unsweetened plant milk unsweetened plant milk1/2 cup unsweetened plant milk
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2 tbsp cornstarch cornstarch2 tbsp cornstarch
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1 cup panko breadcrumbs (gluten-free if needed) panko breadcrumbs1 cup panko breadcrumbs (gluten-free if needed)
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1 tsp garlic powder garlic powder1 tsp garlic powder
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1/2 tsp salt salt1/2 tsp salt
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1/2 tsp black pepper black pepper1/2 tsp black pepper
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1 cup vegan kimchi, chopped vegan kimchi1 cup vegan kimchi, chopped
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1 tbsp toasted sesame seeds toasted sesame seeds1 tbsp toasted sesame seeds
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8 large lettuce leaves (romaine, butter, or red leaf) lettuce leaves8 large lettuce leaves (romaine, butter, or red leaf)
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1 cup cooked short-grain rice (optional, for heartier wraps) short-grain rice1 cup cooked short-grain rice (optional, for heartier wraps)
Directions
For best results, serve the wraps right after assembling so the tofu remains crispy. The ssam sauce can be made in advance and refrigerated for up to one week. Use gluten-free panko and gochujang for a gluten-free version. For a grain-free variation, omit the rice and use grain-free breadcrumbs.
Steps
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1
Done
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. |
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2
Done
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Slice the pressed tofu into 8 equal slabs. |
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3
Done
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Set up 3 bowls: one with plant milk, one with cornstarch mixed with garlic powder, salt, and pepper, and one with panko breadcrumbs. |
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4
Done
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Dip each tofu slab first in the cornstarch mixture, then into the plant milk, and finally coat thoroughly with panko. |
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5
Done
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Arrange tofu on the baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy. |
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6
Done
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Meanwhile, whisk together all ssam sauce ingredients in a bowl. Set aside. |
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7
Done
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To assemble, lay a lettuce leaf flat. Add a spoonful of rice (if using), a piece of crispy tofu katsu, some chopped vegan kimchi, and a drizzle of ssam sauce. Sprinkle with toasted sesame seeds. |
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8
Done
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Wrap and enjoy immediately. |
