- 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
- 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.
- 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.
- 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.
- Toss grilled tofu into the prepared slaw. Wrap in lettuce leaves.
04/15/2018
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