Korean, tofu, bulgogi, ssam, wraps, vegan
6 Servings
- 1 lb extra-firm tofu, cut into 1/2" x 2" squares
- 3 T gochujang (for marinade)
- 2 T soy sauce
- 2 T brown sugar
- 2 T mirin
- 1 T gochugaru
- 1 T garlic, minced
- 1 T ginger, minced (for marinade)
- 2 T sesame oil
- 2 scallions, minced (for marinade)
- 2 bunches scallions, thinly sliced (for sauce)
- 1/2 C ginger, minced (for sauce)
- 1/4 C neutral oil
- 3/4 t sherry vinegar
- 1 C kimchi
- 1 head bibb lettuce, leaves separated
- 2-3 C cooked white rice
Press tofu between paper towels to remove excess moisture. Whisk gochujang, soy sauce, brown sugar, mirin, gochugaru, garlic, 1 T ginger, sesame oil, and 2 minced scallions together for the marinade. Marinate tofu in a bag in the fridge for 1 hour to overnight.
Combine 2 bunches sliced scallions, 1/2 C ginger, neutral oil, and sherry vinegar for the sauce; season with salt. Pulse kimchi in a food processor for the puree.
Grill over indirect heat (or pan-fry): cook tofu 7 minutes per side over medium heat. Brush with reserved marinade, then sear 1-2 minutes per side until lightly charred. Cut into bite-size pieces.
Serve with lettuce, rice, ginger-scallion sauce, and kimchi puree for wrapping.
Source: https://meatwave.com/recipes/korean-spicy-tofu-bulgogi- lettuce-wraps-ssam-recipe
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