Spicy Kimchi Tofu Lettuce Cups (Printable)

Golden tofu with spicy kimchi in crisp lettuce cups for a satisfying plant-based bite.

# List of ingredients:

→ Tofu Preparation

01 - 14 oz firm tofu, drained and pressed
02 - 1 tablespoon cornstarch
03 - 1 tablespoon vegetable oil

→ Spicy Sauce

04 - 2 tablespoons gochujang (Korean chili paste)
05 - 1 tablespoon soy sauce or tamari
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 teaspoon maple syrup or sugar

→ Vegetables & Fillings

09 - 1 cup chopped kimchi
10 - 2 green onions, thinly sliced
11 - 1 small carrot, julienned
12 - 1 small cucumber, julienned
13 - 8 large lettuce leaves (butter, romaine, or iceberg)

→ Garnishes

14 - 1 tablespoon toasted sesame seeds
15 - Fresh cilantro or mint leaves (optional)
16 - Lime wedges (optional)

# Steps:

01 - Cut the pressed tofu into 1/2-inch cubes and toss with cornstarch to coat evenly.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and sauté until golden and crisp on all sides, about 6–8 minutes.
03 - While tofu cooks, whisk together gochujang, soy sauce or tamari, rice vinegar, sesame oil, and maple syrup in a small bowl until smooth.
04 - Add chopped kimchi to the pan and stir-fry with tofu for 1 minute. Pour sauce over tofu and kimchi; cook for 2–3 minutes, stirring until evenly coated and sauce thickens. Remove from heat.
05 - Arrange lettuce leaves on a serving platter. Fill each with sautéed tofu-kimchi mixture.
06 - Top with carrot, cucumber, green onions, and sprinkle with sesame seeds. Garnish with fresh herbs and serve with lime wedges if desired.

# Expert Advice:

01 -
  • The spicy kick from gochujang and kimchi wakes up your tastebuds in the most delicious way
  • You get all the satisfaction of a hearty dish while keeping things light and refreshing
02 -
  • Do not skip pressing the tofu, I have tried the shortcut version and the texture difference is night and day
  • Let the tofu get properly golden before adding sauce, the crispy exterior is what makes these cups so satisfying
03 -
  • A cast iron skillet gives the tofu the best crispy edges if you have one, but nonstick works perfectly fine too
  • Room temperature tofu presses more effectively than cold, so take it out of the fridge at least 30 minutes before starting

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