MyNutriCounter / Bulgogi-Spiced Tofu Wraps with Kimchi Slaw



For the Wraps

600g/21oz firm tofu

100g/3.5oz iceberg lettuce for wrapping

For the Marinade

50g/2oz chopped onion & leeks

50ml/1.75fl oz soy sauce (gluten free if required)

25ml/1fl oz honey

30ml/1fl oz sesame oil

1/2 tsp black pepper

For the Slaw

50g/2oz white radish, julienne

100g/3.5oz cucumber, julienne

100g/3.5oz carrots, julienne

50g/2oz scallions, julienne

For the Vinaigrette

25ml/1fl oz light soy sauce (gluten free if required)

25ml/1fl oz sesame oil

25ml/1fl oz honey

10g/2 tsp gochujang (or chilli paste)


  1. Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.
  2. Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.
  3. While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.
  4. Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1”x3” strips.
  5. Toss chopped tofu with the prepared slaw.
  6. Serve with lettuce leaves for wrapping.



Update Message: This vegetarian wrap recipe is big on taste with it’s beautiful blend of spices that perfectly complement the tofu and vegetables.

Tags: vegetarian, gluten-free, dairy-free, lunch, Starter, Wraps

Revision: 1