Korean BBQ Tofu Lettuce Wraps (Dairy-Free)

Ingredients

• 1 block Firm tofu, pressed and cubed
• 3 tbsp Soy sauce (gluten-free)
• 2 tbsp Brown sugar
• 1 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Gochujang (Korean chili paste)
• 1 tbsp Rice vinegar
• 1 head Lettuce leaves (butter lettuce or romaine)
• 1 cup Carrot, shredded
• 0.5 medium Cucumber, julienned
• 2 tbsp Green onions, sliced
• 1 tsp Sesame seeds

Instructions

1. 1In a medium bowl, combine the 1 block Firm tofu, pressed and cubed, with 3 tbsp Soy sauce (gluten-free), 2 tbsp Brown sugar, 1 tbsp Sesame oil, 2 cloves Garlic, minced, 1 tsp Ginger, grated, 1 tsp Gochujang (Korean chili paste), and 1 tbsp Rice vinegar. Stir everything together until the tofu is evenly coated. Let the tofu marinate for at least 15 minutes.
2. 2Heat a 10-inch skillet over medium-high heat (400°F / 200°C). Add the marinated tofu to the hot skillet. Cook for 8-10 minutes, turning occasionally, until the tofu is browned and slightly crispy on most sides.
3. 3While the tofu is cooking, prepare your serving components. Measure out the 1 cup Carrot, shredded, the 0.5 medium Cucumber, julienned, and the 2 tbsp Green onions, sliced.
4. 4Arrange the 1 head Lettuce leaves on a serving platter or individual plates.
5. 5Fill each lettuce leaf with the cooked Korean BBQ tofu, the 1 cup Carrot, shredded, the 0.5 medium Cucumber, julienned, and the 2 tbsp Green onions, sliced.
6. 6Sprinkle the 1 tsp Sesame seeds over the filled lettuce wraps. Serve immediately.

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