Gochujang Tofu Lettuce Wrap
15min
4 pers.
15min
Extra firm tofu
Lunches and dinners
Completely vegetarian
Ingredients
Wrap filling:
16 large leaves of Boston lettuce
2 cups cooked rice vermicelli
4 radishes, finely cut with a mandolin
2 mangoes
½ cup red cabbage, finely chopped
Mint leaves (to taste)
2 to 3 limes, cut into small wedges
1 block of extra-firm Soykei tofu
3 tbsp. cornstarch
Olive oil (for the pan)
Gochujang Sauce:
¼ cup Gochujang sauce
2 tbsp. of rice vinegar
2 tbsp. of water
1 tbsp. of honey
2 tsp. soy sauce
Mayonnaise:
1/4 cup mayonnaise
1 tsp. tamari sauce or soy sauce
1 tsp. sesame oil
1 tsp. maple syrup
Preparation
1. Prepare the Gochujang sauce
– In a bowl, combine Gochujang, rice vinegar, water, honey and soy sauce. Set aside..
2. Prepare the mayonnaise
– Mix all mayonnaise ingredients and set aside.
3. Prepare the tofu
– Press the tofu with your hands in a clean cloth to pat it dry. Break the tofu into small pieces with your hands. Add cornstarch and mix well.
– Heat a frying pan over medium heat with a little olive oil. Add the tofu and cook for about 5 minutes, until it has a nice color and texture.
– Stir the Gochujang sauce into the cooked tofu and toss well to coat. Leave to cook for another 5 minutes.
4. Prepare the vegetables
– Cut the radishes and red cabbage finely with a mandolin.
– Cut the mangoes into strips and the limes into small wedges.
– Wash the lettuce and mint leaves.
5. Cook the rice vermicelli
– Faire cuire les vermicelles de riz selon les instructions fournies sur l’emballage.
6. Assemble the wraps
– Use lettuce leaves as a base for the wraps.
– Add a portion of each prepared ingredient and condiments to each lettuce leaf.
– Add mayonnaise and a drop of lime juice to taste on each wrap.
7. Enjoy !
