The warm spring weather has prompted my sister and me to put many spring rolls and lettuce wraps on the menu lately. My cousin Jackie introduced us to kimchi tofu wraps last month and we’ve been hooked. Savory dry-fried tofu and fiery kimchi provide the main flavors in these wraps, while add-ins like basil, sprouts and cucumbers add green freshness.
Most kimchi isn’t vegan due to the addition of fish sauce or brined shrimp, but you can make your own or buy the kind made without seafood products (usually available at natural food markets like Whole Foods). My sister and I couldn’t wait for the fermentation process, so we’ve been buying store-bought kimchi. To be honest, I would not recommend the brand shown in the photos–Wildbrine has been far too salty for my tastes. Our favorite brand so far is Ozuke (I got it at Sprout’s Farmer’s Market). The complex flavor of kimchi is important here. I think homemade kimchi would make these taste even better!
Kimchi & Tofu Lettuce Wraps
(serves 2-3, adjustable)
- 2 blocks pressed organic firm tofu (14 oz each)
- vegan kimchi
- lettuce (I found that butter lettuce worked beautifully for these)
- radishes (thinly sliced)
- cucumber slices
- avocado slices
- alfalfa sprouts
- Cut the first tofu block into quarters, then half those quarters. Then cut those quarters into halves, lengthwise, so you end up with a bunch of two-bite rectangles–a good size for lettuce wrapping. I have a video of this process on my Instagram, in case anyone needs a visual aid! Repeat for the second block of tofu.
- Dry-fry the tofu. Urban Vegan has a visually informative tutorial here. When I dry-fry my tofu, I sprinkle some sea salt and mushroom seasoning (or no salt seasoning) on each side of the tofu.
- Assemble the wraps with your choice of veggies and devour! 🙂
Hope you guys enjoyed this, and please let me know if you make it! I’d love to hear your feedback! 🙂