Name: Korean Tofu Lettuce Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 cup shredded carrots (about 3 medium carrots); ¼ cup + 1 Tbsp distilled white vinegar, divided; Kosher salt, to taste; 3 Tbsp avocado oil (or other high-heat oil); ½ large yellow onion, finely diced; 1 (14-oz / 396 g) block extra-firm tofu, pressed; 1 Tbsp finely chopped fresh ginger; 2 tsp minced garlic; 2 Tbsp honey or brown sugar; 1 Tbsp gochujang; 1 Tbsp red miso paste (or doenjang); 1 Tbsp toasted sesame oil; 1 cup diced English cucumber; 1 head butter lettuce (leaves separated)

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Why You’ll Love This Recipe

Crisp lettuce leaves cradle savory, Korean-inspired tofu for a light yet satisfying handheld dish. Marinated tofu brings bold flavors of gochujang, garlic, and toasted sesame, while fresh vegetables add vibrant crunch. These wraps fit seamlessly into busy weeknights, work well for meal prep, and cater to a wide range of dietary preferences—including vegan and gluten-free (with tamari).

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Extra-firm tofu, pressed
Romaine, butter, or bibb lettuce leaves
Gochujang (Korean red-chili paste)
Low-sodium soy sauce or tamari
Toasted sesame oil
Rice vinegar
Maple syrup or brown sugar
Fresh garlic, minced
Fresh ginger, grated
Sesame seeds
Julienned carrots
Thinly sliced cucumber
Cooked short-grain rice (optional)
Sliced green onions

Directions

Press the tofu
Drain and wrap the tofu block in a clean towel. Place a light weight on top for 15 minutes to remove excess moisture.
Prepare the marinade
In a small bowl, whisk gochujang, soy sauce, sesame oil, rice vinegar, sweetener, garlic, and ginger until smooth.
Marinate the tofu
Slice the pressed tofu into ½-inch rectangles. Toss gently in the marinade, ensuring all sides are coated. Let stand for at least 10 minutes (or refrigerate up to 24 hours for deeper flavor).
Sear the tofu
Heat a nonstick skillet over medium-high. Arrange the tofu pieces in a single layer and cook 3 minutes per side until browned and slightly caramelized. Sprinkle with sesame seeds.
Prepare the fillings
Rinse and pat lettuce leaves dry. Arrange carrots, cucumber, rice (if using), and green onions on a platter.
Assemble and serve
Place a spoonful of rice onto a lettuce leaf, top with two pieces of tofu, add vegetables, and roll the leaf around the filling. Serve immediately with extra gochujang sauce on the side.

Servings and Timing

Yield: 4 servings (about 3–4 wraps per person)
Prep Time: 15 minutes
Marinating Time: 10–30 minutes (active prep continues during this period)
Cook Time: 10 minutes
Total Time: 25–35 minutes

Variations

Mushroom Medley: Replace half the tofu with sliced shiitake mushrooms for earthy depth.
Tempeh Swap: Substitute tempeh for tofu; steam tempeh 10 minutes first to reduce bitterness.
Kimchi Kick: Add a spoonful of chopped kimchi to each wrap for tangy heat.
Spicy-Sweet Glaze: Whisk in a teaspoon of honey (or agave) and extra gochugaru flakes for heightened sweetness and spice.
Low-Carb Option: Omit rice and double the crunchy vegetables.

Storage/Reheating

Cooked Tofu: Cool, then refrigerate in an airtight container up to 4 days. Reheat briefly in a skillet over medium heat or in a 180 °C (350 °F) oven for 8 minutes until warmed through.
Marinade: Store unused marinade separately in the refrigerator for one week; bring to a boil before reusing.
Vegetables & Lettuce: Keep washed lettuce and sliced vegetables in separate sealed containers lined with paper towels; use within 3 days.
Assembled Wraps: Assemble just before eating to prevent soggy leaves.

FAQs

Can I use firm tofu instead of extra-firm?

Yes, but press it longer (20–25 minutes) to remove more moisture so it browns properly.

Is gochujang very spicy?

Traditional gochujang is moderately hot; choose a mild brand or use less if you prefer gentle heat.

How do I make the dish gluten-free?

Replace soy sauce with tamari or certified gluten-free soy sauce, and verify that your gochujang is labeled gluten-free.

Can I bake the tofu instead of pan-searing?

Certainly. Arrange marinated tofu on a parchment-lined sheet and bake at 200 °C (400 °F) for 20 minutes, flipping halfway.

What type of lettuce works best?

Soft, cuplike leaves such as butter lettuce wrap easily, while romaine offers sturdier crunch.

May I prepare the tofu in advance?

Yes. Cooked tofu keeps well for several days; reheat just before assembling the wraps.

Can I freeze cooked tofu for later use?

Freezing alters the texture to a chewier bite. If desired, freeze in a single layer, thaw overnight, and reheat as directed.

Which vegetable add-ins pair well?

Bell pepper strips, radish matchsticks, and shredded purple cabbage add color and crunch.

Is white rice essential?

No. Substitute brown rice, quinoa, or omit grains entirely for a lighter wrap.

How do I reduce sodium?

Choose low-sodium soy sauce, thin the marinade with water or rice vinegar, and limit added salt.

Conclusion

Korean Tofu Lettuce Wraps combine lively Korean flavors with crisp, fresh textures for a balanced meal that is quick to prepare and effortlessly customizable. Whether you crave a light lunch, a crowd-pleasing appetizer, or a nutritious weekday dinner, these wraps deliver bold taste and wholesome simplicity. Enjoy crafting your own variations and savoring each vibrant bite.