Name: Korean Crispy Tofu Lettuce Wraps with Gochujang Glaze
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 14 oz firm tofu, pressed and cut into 1-inch cubes; 3 tbsp cornstarch; 1 tbsp neutral oil (e.g., grapeseed or canola); 2 tbsp gochujang (Korean chili paste); 1 tbsp low-sodium soy sauce; 1 tbsp maple syrup; 2 tsp rice vinegar; 2 garlic cloves, minced; 1 tsp toasted sesame oil; 1 small bunch scallions, thinly sliced (greens only); 1 tbsp toasted sesame seeds; 8-10 butter lettuce leaves, washed and dried; 1/2 cup pickled radish, for serving; Steamed rice or banchan, optional, for serving; Kosher salt, as needed

Korean Crispy Tofu Lettuce Wraps with Gochujang Glaze

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These Korean Crispy Tofu Lettuce Wraps deliver a powerful punch of flavor—spicy, sweet, and umami all in one bite. Crisp tofu, pan-fried to a golden shell, is tossed in a sticky gochujang glaze and bundled in cool, refreshing butter lettuce. A sprinkle of scallion greens and nutty sesame seeds brings freshness and crunch, while pickled radish adds a tangy sidekick. Inspired by Korean street food, this dish is both satisfying and light, perfect for a quick dinner that feels like a treat. Serve with steamed rice or your favorite banchan for a full Korean-inspired meal.

Ingredients

Instructions

Press the tofu for at least 10 minutes to remove excess moisture. Cut into 1-inch cubes and season lightly with salt.
Toss tofu cubes in cornstarch until evenly coated. Shake off excess.
Heat neutral oil in a large nonstick skillet over medium-high heat. When shimmering, add tofu in a single layer. Cook, turning occasionally, until all sides are golden and crispy, about 10-12 minutes.
While tofu cooks, whisk together gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, and toasted sesame oil in a bowl until smooth.
When tofu is crisp, pour the glaze over the tofu in the skillet. Toss quickly to coat all pieces. Cook for 1 minute more, just until the glaze thickens and clings to the tofu. Remove from heat.
Arrange butter lettuce leaves on a serving platter. Fill each with a few pieces of glazed tofu.
Top with sliced scallion greens and toasted sesame seeds. Serve with pickled radish on the side, and optional steamed rice or banchan.
Enjoy immediately for the best crispy texture.