Bulgogi-Spiced Tofu Wraps with Kimchi Slaw

Bulgogi-Spiced Tofu Wraps with Kimchi Slaw
  • Marinade:
  • 3 tablespoons soy sauce
  • 3 cups chopped leek, or to taste
  • 3 tablespoons chopped onion, or to taste
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoons honey, or to taste
  • 1/2 teaspoon black pepper
  • 1 1/2 (14 ounce) packages firm water-packed tofu, cut into 1-inch-thick slabs
  • Vinaigrette:
  • 1 1/2 tablespoons honey, or to taste
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons sesame oil
  • 2 teaspoons gochujang (Korean hot pepper paste)
  • Slaw:
  • 1 (4 inch) cucumber, cut into matchsticks
  • 2 small carrots, cut into matchsticks
  • 1/3 cup matchstick-cut daikon radish
  • 3 scallions, cut into matchsticks
  • 12 leaves iceberg lettuce


  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.

04/15/2018
Bulgogi-Spiced Tofu Wraps with Kimchi Slaw, recipe PT15M PT1H 5 455 calories

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