Bulgogi-Spiced Tofu Wraps With Kimchi Slaw

• For the Wraps & Marinade
• 600 grams firm tofu
• 100 grams iceberg lettuce for wrapping
• 50 grams chopped onion & leeks
• 50 milliliters soy sauce (gluten free if required)
• 25 milliliters honey
• 30 milliliters sesame oil
• 1/2 teaspoon black pepper
• For the Slaw & Vinaigrette
• 50 grams white radish, julienne
• 100 grams cucumber, julienne
• 100 grams carrots, julienne
• 50 grams scallions, julienne
• 25 milliliters light soy sauce (gluten free if required)
• 25 milliliters sesame oil
• 25 milliliters honey
• 10 grams gochujang (or chilli paste)

1. Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined.
2. Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours.
3. While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate.
4. Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1"x3" strips.
5. Toss chopped tofu with the prepared slaw.
6. Serve with lettuce leaves for wrapping.

wraps, wrapping, onion, soy sauce, honey, sesame oil, black pepper, vinaigrette, white radish, cucumber, carrots, scallions, milliliters, sesame oil, honey, gochujang

Taken from food52.com/recipes/74005-bulgogi-spiced-tofu-wraps-with-kimchi-slaw (may not work)