Ingredients
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For the Korean BBQ Tofu:
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1 block of extra-firm tofu, pressed and cubed
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2 tablespoons soy sauce or tamari
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2 tablespoons Korean gochujang paste (adjust to taste for spiciness)
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1 tablespoon maple syrup or agave nectar
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1 tablespoon rice vinegar
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1 teaspoon sesame oil (optional)
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger
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1 tablespoon vegetable oil for cooking
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For the Wrap:
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1 Large whole wheat or gluten-free tortillas
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1 Sliced cucumber
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1 Shredded lettuce or cabbage
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1 Sliced green onions
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1 Cooked brown rice or quinoa (optional)
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1 Sesame seeds for garnish
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1 Vegan mayonnaise or Korean gochujang sauce for drizzling (optional)
Directions
Fold in the sides of the tortilla and roll it up tightly, securing the ends. Repeat for the remaining wraps.
Customize your wraps by adding other Korean-inspired ingredients like kimchi or pickled radishes for extra flavor and crunch.
Steps
1
Done
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For the Korean BBQ Tofu: |
2
Done
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In a bowl, whisk together the soy sauce or tamari, gochujang paste, maple syrup or agave nectar, rice vinegar, sesame oil (if using), minced garlic, and grated ginger to make the marinade. |
3
Done
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Cut the pressed tofu into cubes and place them in a shallow dish. Pour the marinade over the tofu, ensuring each piece is well coated. Let it marinate for at least 15 minutes or longer if time allows. |
4
Done
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Heat the vegetable oil in a skillet over medium-high heat. Add the marinated tofu cubes and cook for about 5-7 minutes, turning occasionally, until the tofu is browned and slightly caramelized. Remove from heat. |
5
Done
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Assembling the Wrap: |
6
Done
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Lay a tortilla flat on a clean surface. Place a generous portion of cooked brown rice or quinoa (if using) in the center of the tortilla. |
7
Done
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Layer with slices of cucumber, shredded lettuce or cabbage, and green onions. |
8
Done
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Add the Korean BBQ tofu on top of the veggies. |
9
Done
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Garnish with sesame seeds and drizzle with vegan mayonnaise or Korean gochujang sauce if desired. |