Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw

Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw are the fun, flavorful and healthful way to get your Korean food fix!

Did you watch a lot of the Olympics?  Honestly, they don’t interest me very much anymore.  Growing up, I’d watch them from start to finish.  In those days, Dorothy Hamill and Scott Hamilton ruled the ice.  Women even got a “Dorothy-Do” which is what Dorothy Hamill’s hairstyle was called.  She was such a huge celebrity and every girl looked up to her!

What did interest me this time was that they were in Korea because I’m a huge fan of Korean food.  I can eat a jar of kimchi in one sitting!

Actually, I think Korean food is still catching on in this country and I predict will continue to grow in popularity.  If you’re new to Korean food, a main characteristic of a classic Korean meal is the abundance of side dishes and condiments that are served (such as kimchi).

This recipe, Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw, has all those wonderful characteristics in a lettuce wrap.

In my not-so-humble opinion, tofu gets a bad rap.  First of all, it’s an inexpensive source of protein.  Second, tofu is a culinary blank canvas because it takes on the flavor of whatever it’s cooked with.  To me it’s not any different than a plain piece of chicken or a plain piece of fish–it’s all in how you season and flavor it.

Because tofu is packed in water, it’s important to drain it well first.  To do that, blot it dry, then cut it into thick “slabs.”  Place it on several layers of paper towels, then place another layer of paper towels over it.  Set a baking sheet on it then place a heavy object such as a thick cookbook or pan on the baking sheet.  Let the tofu sit for an hour or so.  Be careful not to place too much weight on the tofu because you can crush it.  After an hour or so, simply cut into cubes for this recipe or any shape that works for what you’re making.

While the tofu is draining, mix up the Spicy Slaw and the Tahini Gochujang Sauce.  For the slaw, I used a purchased “broccoli slaw” combination and added a little shredded cabbage to it.

I hope you fall in love with the Tahini Gochujang Sauce as much as I have!  Gochujang is a sweet, spicy, fermented chili paste that’s used a lot in Korean food and it’s gaining in popularity.  I’ve heard it referred to as “the new Sriracha!”  It pairs perfectly with tahini and you’re going to want to start using this combination on everything!  When you have the slaw and the sauce made, brown the tofu with some of the sauce for flavor and color.  Mwaaaahhhh!

Serve with lime wedges, peanuts, brown rice and garnish with sesame seeds.  Tofu made terrific!  It’s so colorful and healthful!  You may even turn a tofu hater into a tofu lover!

If you’re really not into tofu, chicken would be a great substitute!

Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw!  Enjoy!

If you’re into meat, try my Korean Braised Beef Short Ribs!

For more delicious Asian-inspired vegan recipes, be sure to try my:

• Vegan Thai Red Curry with Cauliflower and Potatoes
• Indian Root Vegetable Curry
• Cauliflower, Red Lentil and Potato Curry

Click to purchase these helpful tools and equipment to make Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw:  (Affiliate Links):

Yield: 3-4

Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw

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Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw are the fun, flavorful and healthful way to get your Korean food fix!

Prep Time 1 hour 30 minutes

Cook Time 5 minutes

Total Time 1 hour 35 minutes

Ingredients

• TOFU
• 1 package (14-ounce) firm or extra-firm tofu
• 1 tablespoon canola oil
• SLAW
• 1 package (10-ounce) broccoli slaw
• 2 cups shredded cabbage  (approximately 1/4 of a small head)
• 1 bunch scallions, white and light green part only, thinly sliced diagonally
• 1 jalapeno or serrano pepper, minced
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce or tamari
• 2 tablespoons canola oil
• 2 tablespoons sesame oil
• 2 tablespoons sugar
• 1 teaspoon minced ginger
• 2 cloves garlic, minced
• 2 tablespoons black sesame seeds
• SAUCE
• 1/2 cup tahini
• 1/4 cup water
• 6 tablespoons gochujang
• 3 tablespoons soy sauce or tamari
• 2 teaspoons minced ginger
• 2 cloves garlic, minced
• FOR SERVING
• Large Boston lettuce leaves
• Hot, cooked brown rice or brown rice noodles
• Peanuts (optional)
• Lime wedges
• Black sesame seeds

Instructions

1. PREPARE TOFU: Drain tofu and cut into six large "planks." Place on paper towels. Top with more paper towels then place a sheet pan over the tofu. Place a heavy object such as a large cookbook or heavy bowl on the sheet pan to drain and squeeze as much water out of the tofu as possible. After 1 hour, cut tofu into cubes.
2. SLAW: Combine broccoli slaw, cabbage, scallions and pepper in a bowl. Whisk together lime juice, soy sauce, oils, sugar, ginger and garlic. Pour over slaw ingredients. Add sesame seeds and toss.
3. SAUCE: Whisk sauce ingredients together in small bowl.
4. COOK TOFU: Heat oil in a nonstick skillet or saute pan over medium high heat. Add the cubed tofu and 2 tablespoons of the tahini gochujang sauce. Stir, then toss the tofu around to brown it.
5. TO SERVE: Place lettuce leaves on a platter. Top with brown rice, the tofu, the slaw, some of the sauce and peanuts (if desired). Serve with lime wedges and garnish with sesame seeds.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 730 Total Fat 46g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 38g Cholesterol 3mg Sodium 339mg Carbohydrates 70g Fiber 9g Sugar 29g Protein 19g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.