Tofu Recipes By MyNutriCounter

Bulgogi-Spiced Tofu Wraps with Kimchi Slaw

Bulgogi-Spiced Tofu Wraps with Kimchi Slaw

This vegetarian wrap recipe is big on taste with it’s 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.

Tofu Recipes By MyNutriCounter

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  • Serves

    6 wraps

  • Prep

    2 hrs

  • Cook

    10 mins

  • Total Time

    2 hrs 10 mins

  • Dietary

    GF, DF, VEG


For the Wraps

  • 600g/21oz firm tofu
  • 100g/3.5oz iceberg lettuce for wrapping

For the Marinade

  • 50g/2oz chopped onion & leeks
  • 50ml/1.75fl oz soy sauce (gluten free if required)
  • 25ml/1fl oz honey
  • 30ml/1fl oz sesame oil
  • 1/2 tsp black pepper

For the Slaw

  • 50g/2oz white radish, julienne
  • 100g/3.5oz cucumber, julienne
  • 100g/3.5oz carrots, julienne
  • 50g/2oz scallions, julienne

For the Vinaigrette

  • 25ml/1fl oz light soy sauce (gluten free if required)
  • 25ml/1fl oz sesame oil
  • 25ml/1fl oz honey
  • 10g/2 tsp gochujang (or chilli paste)


1.    Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.
2.    Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.
3.    While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.
4.    Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1”x3” strips.
5.    Toss chopped tofu with the prepared slaw.
6.    Serve with lettuce leaves for wrapping.

Dairy-free, Gluten-free, Lunch, Starter, Vegetarian, Wraps

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