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

Recipe by From a Chef's Kitchen

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!

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
• 1 jalapeno or serrano pepper (minced)
• ¼ 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
• ½ cup Tahini
• ¼ 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

Method

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.

View the recipe instructions at From a Chef's Kitchen