Spicy Kimchi Tofu Lettuce Cups (Printable)

Crisp lettuce cups with savory tofu, spicy kimchi, and fresh vegetables in a Korean-inspired sauce

# List of ingredients:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 1 tbsp cornstarch
03 - 1 tbsp neutral oil (canola or grapeseed)

→ Vegetables

04 - 1 cup napa cabbage kimchi, chopped
05 - 2 medium carrots, julienned
06 - 1 small cucumber, julienned
07 - 2 scallions, thinly sliced
08 - 1 head butter lettuce or romaine, leaves separated and washed

→ Sauce

09 - 2 tbsp gochujang (Korean chili paste)
10 - 1 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tbsp maple syrup or agave
13 - 1 tsp toasted sesame oil
14 - 1 garlic clove, grated
15 - 1 tsp grated fresh ginger

→ Garnish

16 - 1 tbsp toasted sesame seeds
17 - Fresh cilantro or mint leaves

# Steps:

01 - Cut the pressed tofu into 1/2 inch cubes. Toss gently with cornstarch to coat evenly.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu and sauté, turning occasionally, until golden and crisp on all sides, about 6 to 8 minutes. Transfer to a plate.
03 - In a small bowl, whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, grated garlic, and ginger until smooth.
04 - Add chopped kimchi to the hot skillet and sauté for 1 minute to warm through. Return tofu to the pan, add half the sauce, and toss to coat for 1 minute. Remove from heat.
05 - Arrange lettuce leaves on a serving platter. Fill each cup with a spoonful of tofu-kimchi mixture. Top with julienned carrots, cucumber, and scallions. Drizzle with remaining sauce.
06 - Sprinkle with toasted sesame seeds and fresh cilantro or mint if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything gets better when you can eat with your hands and nobody judges you for it
  • The contrast between cool crisp lettuce and warm spicy tofu is the kind of thing that makes people stop midconversation and say wait, what is IN this
02 -
  • Don't skip pressing the tofu, waterlogged tofu will steam instead of crisp and nobody wants that sad texture
  • The sauce tastes better after sitting for 10 minutes so make it first and let it hang out while you prep everything else
03 -
  • Use sriracha instead of gochujang in a pinch, but the flavor profile will shift from complex sweetness to straight heat
  • Let guests assemble their own cups, it becomes part of the experience and everyone gets exactly what they want

Go back