Best 4 Bulgogi Spiced Tofu Wraps With Kimchi Slaw Recipes
**Bulgogi Spiced Tofu Wraps with Kimchi Slaw: A Flavorful Fusion of Korean and Mexican Cuisines**
Embark on a culinary journey that harmoniously blends the vibrant flavors of Korean and Mexican cuisines with our delectable Bulgogi Spiced Tofu Wraps with Kimchi Slaw. These wraps are a symphony of textures and tastes, featuring tender and savory tofu marinated in a tantalizing blend of bulgogi spices, wrapped in soft tortillas, and complemented by a refreshing and tangy kimchi slaw. Experience the perfect balance of sweet, savory, and spicy flavors in every bite, as the bulgogi-spiced tofu pairs seamlessly with the crunchy and tangy kimchi slaw, all enveloped in a soft and pliable tortilla. Unleash your taste buds on this unique and flavorful fusion dish that promises an explosion of Korean and Mexican flavors in every wrap.
KOREAN BEEF BULGOGI TACOS WITH KIMCHEE SLAW
Steps:
- For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
- Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using.
- For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly.
- Combine the scallions, rice vinegar, sugar, soy sauce, chile flakes and sesame oil and let marinate for 20 minutes.
- For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined.
- Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes.
- Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.)
- Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears.
BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW
This vegetarian bulgogi-spiced wrap recipe is big on taste with its beautiful blend of spices that perfectly complement the tofu and vegetables. It's really simple to make and so satisfying that it will keep your hunger wrapped up.
Provided by MyNutriCounter
Categories Wraps and Rolls Appetizers
Time 2h38m
Yield 6
Number Of Ingredients 16
Steps:
- Combine 3 tablespoons soy sauce, leek, onion, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, and black pepper in a bowl. Whisk until fully combined. Add tofu and cover with plastic wrap. Marinate in the refrigerator at least 2 hours.
- Whisk 1 1/2 tablespoons honey, light soy sauce, 1 1/2 tablespoons sesame oil, and gochujang together in a bowl. Toss in cucumber, carrots, daikon, and scallions. Cover with plastic wrap and refrigerate slaw until ready to use.
- Preheat an outdoor grill to 465 degrees F (240 degrees C) and lightly oil the grate. Add the marinated tofu and grill until browned, about 4 minutes per side. Let cool; chop into 1x3-inch strips.
- Toss grilled tofu into the prepared slaw. Wrap in lettuce leaves.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 22.6 g, Fat 12.3 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 2 g, Sodium 635.5 mg, Sugar 13.4 g
BUFFALO TOFU WRAP
One of the dining halls at my university is well known for their delicious weekly buffalo chicken wraps. It's become an event we call Buffalo Chicken Wednesday. I'm a vegetarian, so I would ask for everything but the chicken and order a veggie burger to put in instead. They must have caught on to this because they started offering buffalo tofu wraps along with the chicken. Here's my recipe for wraps that I make at home. Enjoy!
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 1 Wrap, 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tofu into cubes and fry it until the outside is firm and crispy.
- Add the buffalo sauce to the tofu and fry for about a minute more.
- Lay out the wrap and spread the ranch or bleu cheese dressing in a circle in the middle.
- Place the lettuce and tomato in the center of the wrap.
- Put the buffalo tofu on top of the veggies.
- Sprinkle the cheese on top of the hot tofu.
- Add hot sauce if you like it spicy.
- Wrap it up and enjoy!
Nutrition Facts : Calories 368.9, Fat 30.3, SaturatedFat 9.5, Cholesterol 39.6, Sodium 533.3, Carbohydrate 9, Fiber 2.9, Sugar 4.3, Protein 18.9
BULGOGI-SPICED TOFU WRAPS WITH KIMCHI SLAW
This vegetarian bulgogi-spiced wrap recipe is big on taste with its beautiful blend of spices that perfectly complement the tofu and vegetables. It's really simple to make and so satisfying that it will keep your hunger wrapped up.
Provided by MyNutriCounter
Categories Wraps and Rolls Appetizers
Time 2h38m
Yield 6
Number Of Ingredients 16
Steps:
- Combine 3 tablespoons soy sauce, leek, onion, 2 tablespoons sesame oil, 1 1/2 tablespoons honey, and black pepper in a bowl. Whisk until fully combined. Add tofu and cover with plastic wrap. Marinate in the refrigerator at least 2 hours.
- Whisk 1 1/2 tablespoons honey, light soy sauce, 1 1/2 tablespoons sesame oil, and gochujang together in a bowl. Toss in cucumber, carrots, daikon, and scallions. Cover with plastic wrap and refrigerate slaw until ready to use.
- Preheat an outdoor grill to 465 degrees F (240 degrees C) and lightly oil the grate. Add the marinated tofu and grill until browned, about 4 minutes per side. Let cool; chop into 1x3-inch strips.
- Toss grilled tofu into the prepared slaw. Wrap in lettuce leaves.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 22.6 g, Fat 12.3 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 2 g, Sodium 635.5 mg, Sugar 13.4 g
Tips:
- Use extra firm tofu: This type of tofu holds its shape better when cooking and will not fall apart in the wraps.
- Press the tofu before cooking: This helps to remove excess moisture and results in a crispier texture.
- Marinate the tofu for at least 30 minutes: This allows the flavors to penetrate the tofu and results in a more flavorful dish.
- Cook the tofu over medium heat: This helps to prevent the tofu from burning and ensures that it cooks through evenly.
- Assemble the wraps just before serving: This helps to prevent the wraps from becoming soggy.
Conclusion:
Bulgogi spiced tofu wraps with kimchi slaw are a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. The wraps are packed with flavor from the bulgogi-spiced tofu, kimchi slaw, and gochujang sauce. They are also a good source of protein, fiber, and vitamins. If you are looking for a new and exciting way to enjoy tofu, then you should definitely try these wraps.
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