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Gochujang Tofu Jicama Wraps

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Ingredients

Warning0 allergens identified

Gochujang Tofu Jicama Wraps

Tofu

14 ounces firm tofulightly pressed & cut into narrow, long rectangles

¼ cup cornstarch

½ tsp salt

½ tsp onion powder

¼ tsp garlic powder

¼ tsp white pepper

Olive oil spray

Gochujang Glaze

4 tablespoons low-sodium soy sauce

2 tablespoons brown sugar

1 tsp gochujang

1 inch fresh gingergrated

1 tbsp lime juice

Cornstarch slurry1 tbsp cornstarch + 2 tbsp water, whisked together

Slaw

4 cups cabbageshredded

1 carrotshredded

½ red bell pepperjulienned

¼ red onionthinly sliced

2 tablespoons rice vinegar

2 tablespoons neutral oil

½ tsp granulated sugar

½ tsp salt

Gochujang Mayo

½ cup mayonnaise

gochujang1-2 tbsp depending on spice preference

1 tsp lime juice

splash water

Additional

12 jicama wraps

Optional: chives for tying wraps

Instructions

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment. Mix cornstarch and tofu spices in a shallow dish and coat each piece of tofu in the mixture.

Place tofu on a baking sheet, spray with olive oil spray, and bake for 10 minutes. Remove from the oven, flip tofu pieces over, spray again, and bake for another 10 minutes or until golden brown.

Mix the gochujang glaze ingredients together in a bowl or jar. Pour the glaze into a pan set over medium heat and cook until the sauce bubbles and thickens slightly. Remove from heat.

Add the tofu to the pan with the glaze and toss to coat.

Place the slaw ingredients in a large bowl and toss. Set aside.

Mix the gochujang mayo ingredients together in a small bowl until fully combined. Add more gochujang if you want more heat or more water if you want the sauce to be thinner.

Take a jicama wrap and place 2-3 pieces of glazed tofu in the middle. Add some slaw and fold the jicama over the filling like a taco. Tie with a chive, if desired.

Dunk the filled jicama wraps into the gochujang mayo. Serve with extra slaw on the side.

My Calorie Intake

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Tips & Tricks (5)

Press Your Tofu Properly 🧊
Wrap firm tofu in a clean kitchen towel and press with a heavy object for 15-20 minutes to remove excess moisture, allowing better crisping and sauce absorption during baking.
Cornstarch is Your Crispiness Secret ✨
Coat pressed tofu cubes in cornstarch before baking to achieve maximum crispiness on the edges while maintaining a tender interior—this creates the ideal texture for the sticky glaze.
Make Gochujang Glaze Thick First 🍯
Create your gochujang glaze before adding tofu, then toss the baked tofu in the hot pan so the glaze reduces and clings to the pieces rather than running off.
Soften Jicama Wraps with Steam 🌬️
Warm jicama wraps over steam for 30 seconds before assembling to make them pliable and less likely to crack, ensuring beautiful presentation and easier rolling.
Balance Your Slaw Acidity 🥗
Make the cabbage slaw 15-20 minutes ahead and let it sit with rice vinegar and salt so it softens and absorbs flavor, creating the perfect tangy counterbalance to the rich, sweet gochujang tofu.