Gochujang Tofu Lettuce Wraps
Simple gochujang tofu lettuce wraps with crunchy veg and a quick sticky sauce—fresh, satisfying, and easy to make any night of the week.
Ingredients
Instructions
- 1Cut tofu into bite-size cubes and pat dry.
- 2Heat oil in a pan and sear tofu until golden on most sides.
- 3Whisk gochujang, soy sauce, honey (or maple), and rice vinegar. Add sesame oil if using.
- 4Pour sauce into the pan and toss tofu until coated and glossy, about 1 to 2 minutes.
- 5Fill lettuce leaves with cabbage, carrot, and cucumber. Top with tofu.
- 6Finish with scallions, sesame seeds, and optional kimchi or pickles. Serve with lime wedges.
Allergen Warning
Contains: Soy, Sesame
Health Benefits
- •Plant-based protein from tofu supports a filling, balanced meal
- •Crunchy vegetables add fiber that supports healthy digestion
- •Lettuce wraps keep the meal light while still satisfying
- •Fermented toppings like kimchi can add tang and variety
- •Easy to customize with extra veggies, herbs, or nuts for more texture
Tips
For crispier tofu, don’t crowd the pan and let it brown before stirring. If your gochujang is very spicy, start with 1 tablespoon and add more to taste. Keep lettuce and veggies separate until serving so everything stays crunchy.
Variations
Swap tofu for tempeh or chickpeas. Add minced garlic or grated ginger to the sauce. Top with crushed peanuts or cashews. Serve over rice for a bowl version instead of wraps.
Helpful Resources
These gochujang tofu lettuce wraps are the kind of weeknight recipe that feels like takeout, but you made it yourself in one pan. You get crispy-edged tofu, a sweet-spicy sauce that clings to every bite, and a pile of crunchy vegetables wrapped in cool lettuce. It’s simple to make, easy to scale, and it hits that “I want something bold” craving without a long ingredient list.
How to make gochujang tofu lettuce wraps
Press the tofu briefly (or pat it dry well) so it browns instead of steaming. Cut into cubes, then pan-sear until golden. While it cooks, whisk together gochujang, soy sauce, a little honey or maple syrup, and rice vinegar. Pour the sauce into the pan and let it bubble for a minute so it thickens and coats the tofu. That’s it—your flavor base is done.
Now build your wraps. Use crisp lettuce leaves (romaine hearts or butter lettuce work great). Add shredded cabbage or carrot, sliced cucumber, and a sprinkle of sesame seeds. Spoon the sticky tofu on top, then finish with scallions and a squeeze of lime. If you want extra tang, add a small spoon of kimchi or quick-pickled onions.
Gut-friendly add-ons that stay easy
For more fiber, add extra cabbage, grated carrot, or even a handful of chopped herbs. Want more crunch? Toss in chopped peanuts or cashews. If you include a fermented topping like kimchi, keep it as a small garnish so the wraps stay crisp while still getting that punchy flavor.
Serving and storage tips
Store tofu and sauce together, but keep veggies and lettuce separate. Reheat the tofu quickly in a pan or microwave, then assemble fresh. You can also turn this into a bowl by serving the saucy tofu over rice with the same toppings.
It’s bold, fresh, and straightforward—exactly what you want when you’re hungry and don’t want to overthink dinner.
