Korean Spiced Tofu Lettuce Wraps Recipe

About this recipe

Korean Spiced Tofu Lettuce Wraps are a delightful fusion of spice, crunch, and freshness that makes dinner exciting and nutritious. These wraps feature tofu marinated in a blend of soy sauce, gochugaru, and sesame oil, giving it a savory and slightly spicy kick. Paired with stir-fried jasmine rice, julienned carrots, and crunchy cucumber, they provide a perfect balance of textures. The roasted sesame seeds add a nutty depth, while the lettuce cups keep the dish light and refreshing. Packed with 45g of protein and loaded with fresh veggies, this meal supports muscle recovery and keeps you feeling full. Easy to prepare in just 35 minutes, these wraps are perfect for busy weeknights or meal prep. Serve them for a satisfying dinner that feels indulgent yet aligns with your health goals.

Ingredients

• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Korean Red Pepper Powder - Gochugaru
• - Amoy Dark Soy Sauce
• 500 Ml Pure Korean Sesame Oil, 500Ml
• 80G Roasted Sesame Seeds With Curry, 80G
• 50G Black Garlic Cloves, 50G
• Bunch Spring Onion (Bunch)
• - Biona Capers In Olive Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 250 Ml Trs Lemon Juice 250Ml
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Press the tofu for 10 minutes to remove excess water, then cut it into small cubes.
2. 2. In a bowl, mix soy sauce, Korean red pepper powder, cornstarch, and sesame oil to create a marinade.
3. 3. Add the tofu cubes to the marinade, toss to coat evenly, and let sit for 10 minutes.
4. 4. Heat olive oil in a pan over medium heat and sauté the marinated tofu until golden brown on all sides.
5. 5. While the tofu cooks, julienne the carrots and cucumber, and finely chop the spring onions.
6. 6. Remove the tofu from the pan and set aside. In the same pan, sauté the carrots, cucumber, and garlic for 2-3 minutes.
7. 7. Add the cooked jasmine rice to the pan with the vegetables and stir-fry briefly to combine flavors.
8. 8. Place lettuce leaves on a serving plate and divide the tofu and vegetable rice mixture among them.
9. 9. Drizzle each lettuce wrap with a splash of rice vinegar and lemon juice for added zing.
10. 10. Sprinkle roasted sesame seeds and chopped spring onions on top for garnish.
11. 11. Serve immediately and enjoy the fresh, spicy, and savory flavors of your wraps.