- VE
- LC
Gochujang Tofu Jicama Wraps
If you’re looking for a delicious meatless meal, you need to make these Gochujang Tofu Jicama Wraps! In this recipe, tofu is seasoned and baked until crispy on the edges and then tossed in a savory, sweet, peppery, and umami glaze until sticky and coated in flavor. The glazed tofu gets topped with a tangy cabbage slaw and wrapped in a thin jicama blanket.
Ingredients
Tofu
Gochujang Glaze
Slaw
Gochujang Mayo
Additional
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Add the tofu to the pan with the glaze and toss to coat.
- Step 5
Place the slaw ingredients in a large bowl and toss. Set aside.
- Step 6
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.
- Step 7
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.
- Step 8
Dunk the filled jicama wraps into the gochujang mayo. Serve with extra slaw on the side.
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Per serving
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