Gochujang Tofu Breakfast Wraps Recipe

About this recipe

A bold and flavorful breakfast wrap featuring marinated tofu, fresh veggies, and spicy gochujang sauce wrapped in rice paper for a satisfying start to your day.

Ingredients

• - Cofresh Whole Green Chilli 350g
• 1 Head Organic Romaine Lettuce
• - The Tofoo Co. Naked Tofu
• - Ktc Coconut Milk 400ml
• 200G Natoora Cave Grown Brown Paris Mushrooms
• NaN Trs Rice Flour
• 100 G Saras Turmeric Haldi Powder
• 1 Kg Tate & Lyle Granulated Sugar
• 1 L Crisp N Dry Oil
• - Amoy Dark Soy Sauce
• 750 G Top-Op Table Salt Drums
• - Mori-Nu Silken Firm Tofu
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 1 Pc Gopuff Morrisons Cabbage
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Schwartz Sesame Seeds
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml

Instructions

1. 1. Press the tofu for 10 minutes to remove excess water and cut into thin slices.
2. 2. Mix gochujang paste, soy sauce, sesame oil, minced garlic, and ginger in a bowl to make the marinade.
3. 3. Coat the tofu slices with the marinade and let them sit for 15 minutes.
4. 4. Heat a non-stick pan over medium heat and cook the marinated tofu slices until golden and slightly crispy on each side.
5. 5. Thinly slice the cabbage, carrot, and spring onions for the fresh vegetable filling.
6. 6. Soak the rice paper sheets in warm water for 10 seconds to soften them.
7. 7. Place the cooked tofu, sliced veggies, and a sprinkle of sesame seeds onto the softened rice paper sheet.
8. 8. Drizzle a little lime juice over the filling for added zest and roll the rice paper tightly to form a wrap.
9. 9. Repeat the process for the remaining rice paper sheets and fillings.
10. 10. Serve the wraps immediately with a side of extra gochujang sauce for dipping.