Seoul-Style Spicy Tofu Wraps Recipe

Korean cuisine · 350 calories

Seoul-Style Spicy Tofu Wraps recipe

About this recipe

Seoul-Style Spicy Tofu Wraps are a harmonious blend of Korean flavors and health-conscious ingredients, perfect for fitness enthusiasts craving a high-protein, garden-fresh snack. These wraps feature crisp lettuce leaves filled with marinated tofu, vibrant vegetables, and a tangy, spicy gochujang sauce, all wrapped in -free rice paper. Packed with plant-based protein and bursting with umami, these wraps are both comforting and budget-friendly. Enjoy a guilt-free indulgence that satisfies your cravings and keeps you energized. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Fresh Tofu
  • 200 ml Sesame Oil
  • - Rice Vinegar
  • 100 g Til
  • 100 g Rice Paper
  • 250 g Cucumber
  • 1 kg Bell Peppers
  • 1 pc (approx. 250g-500g) Lettuce Iceberg
  • 100 g Salt
  • 50 g Black Pepper Powder

Instructions

  1. 1. Press the tofu to remove excess water by wrapping it in a clean towel and placing a heavy object on top for 10-15 minutes. Then cut the tofu into thin strips.
  2. 2. In a bowl, whisk together the gochujang paste, tamari, sesame oil, rice vinegar, asafoetida, salt, and black pepper to create the marinade.
  3. 3. Add the tofu strips to the marinade and gently toss to coat. Set aside for at least 15 minutes to absorb the flavors.
  4. 4. Heat a non-stick pan over medium heat and pan-fry the marinated tofu strips for 2-3 minutes on each side until golden and slightly crisp. Sprinkle with roasted sesame seeds and set aside.
  5. 5. Prepare the rice paper sheets one at a time by dipping them in warm water for 5-10 seconds until pliable. Lay the softened sheet on a clean surface.
  6. 6. Place a lettuce leaf on the center of the rice paper, followed by a portion of tofu strips, shredded cabbage, julienned cucumber, julienned red bell pepper, and bean sprouts.
  7. 7. Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly to form a wrap. Repeat with the remaining rice paper and fillings.
  8. 8. Serve the wraps immediately with extra gochujang sauce for dipping, or refrigerate for up to 2 hours before serving.