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.
