Korean Spicy Tofu Bulgogi Lettuce Wraps Ssam Recipe :: The Meatwave

Name: Korean Spicy Tofu Bulgogi Lettuce Wraps Ssam Recipe :: The Meatwave
Total time: 95 min
Ingredients: For the Spicy Tofu; 3 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 2 tablespoons light brown sugar; 2 tablespoons mirin; 1 tablespoon gochugaru (Korean chili flakes); 1 tablespoon finely minced garlic; 1 tablespoon finely minced ginger; 2 tablespoons sesame oil; 2 scallions, finely minced; 1 pound extra-firm tofu, drained, rinsed, and cut into 1/2-inch thick 2-inch squares; For the Ginger-scallion Sauce; 2 bunches scallions, thinly sliced (white and greens); 1/2 cup minced fresh ginger; 1/4 cup canola or grapeseed oil; 3/4 teaspoon sherry vinegar; For the Kimchi Puree; 1 cup kimchi; For Serving; 1 head of bibb lettuce, separated into individual leaves, rinsed and dried; 2-3 cups cooked white rice

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A spicy Korean marinade infuses tofu with immense flavor in this recipe, and the end product is super versatile, being able to be served in numerous different manners.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatwave.com.

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Ingredients

For the Spicy Tofu
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons light brown sugar
2 tablespoons mirin
1 tablespoon gochugaru (Korean chili flakes)
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 tablespoons sesame oil
2 scallions, finely minced
1 pound extra-firm tofu, drained, rinsed, and cut into 1/2-inch thick 2-inch squares
For the Ginger-scallion Sauce
2 bunches scallions, thinly sliced (white and greens)
1/2 cup minced fresh ginger
1/4 cup canola or grapeseed oil
3/4 teaspoon sherry vinegar
For the Kimchi Puree
1 cup kimchi
For Serving
1 head of bibb lettuce, separated into individual leaves, rinsed and dried
2-3 cups cooked white rice