Spicy Korean Tofu & Cabbage Lettuce Wraps with Kimchi-Inspired Slaw

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 1 tablespoon sesame oil
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1/2 head of cabbage, thinly shredded
• 1 carrot, shredded
• 1/4 cup green onions, thinly sliced
• 2 tablespoons sesame seeds
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• Lettuce leaves (Bibb or butter lettuce)
• Optional: Cooked quinoa for serving

Instructions

1. In a bowl, whisk together gochujang, soy sauce, rice vinegar, ginger, and garlic powder.
2. Heat sesame oil in a large skillet over medium-high heat.
3. Add tofu and cook until golden brown and crispy, about 8-10 minutes, stirring occasionally.
4. Add gochujang sauce to the tofu and cook for 2-3 minutes, stirring until tofu is well coated and sauce has thickened.
5. In a separate bowl, combine shredded cabbage, shredded carrot, green onions, sesame seeds, rice vinegar, and sesame oil for the slaw.
6. To assemble, spoon tofu mixture into lettuce leaves. Top with kimchi-inspired slaw.
7. Serve immediately, optionally with cooked quinoa.