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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."
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2 h 38 m servings 226 cals
Original recipe yields 6 servings (12 small wraps)

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  1. 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.
  2. 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.
  3. 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.
  4. Toss grilled tofu into the prepared slaw. Wrap in lettuce leaves.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 226 calories; 12.3 g fat; 22.6 g carbohydrates; 10.1 g protein; 0 mg cholesterol; 636 mg sodium. Full nutrition

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Terrific flavour. Would not change spice mixes. Very good. Will make again. Wanted to use a block of tofu that I had frozen. Don’t freeze tofu. Totally destroys texture. My fault.