Gochujang tofu lettuce wraps

Method

1. Rinse the rice, then tip it into a small pan with 200 ml of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then leave it covered off the heat.
2. Pat the tofu dry and tear it into 2 cm pieces, or cut it. Mix the gochujang, tamari and maple syrup with 2 tbsp of water in a small bowl.
3. Warm the sesame oil in a large frying pan over a medium-high heat and fry the tofu for 8 minutes, turning, until golden on several sides.
4. Pour in the sauce and cook for 2 minutes, stirring, until the tofu is glossy and sticky.
5. Pull the lettuce leaves apart, cut the cucumber into thin batons and slice the spring onions.
6. Set the tofu, rice, lettuce cups, cucumber, kimchi and spring onions out on the table and scatter over the sesame seeds. Spoon a little of everything into a lettuce leaf and eat with your hands.

Tip Gochujang brands vary in heat, so taste the sauce before it goes in the pan.

Photo made with AI.

From Nosha · nosha.app