Korean BBQ Tofu Lettuce Cups

Crispy crumbled tofu glazed with sweet-spicy gochujang sauce and tucked into cool lettuce cups with crunchy carrot and scallions.

Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp neutral cooking oil
• 12 butter lettuce leaves
• 1 medium carrot
• 3 scallions
• 1 tbsp toasted sesame seeds

Cooking instructions

1. Wrap the tofu in a clean kitchen towel and press gently to remove excess moisture. Crumble it into small pieces. Thinly slice the carrot into matchsticks and the scallions; separate the lettuce leaves and pat them dry. (about 5 min)
2. Whisk the gochujang, soy sauce, honey, rice vinegar, and sesame oil in a small bowl. (about 2 min)
3. Heat the cooking oil in a large skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, until browned and lightly crisp in places, 7 to 9 minutes. (about 9 min) — Medium-high
4. Reduce the heat to medium, pour in the sauce, and stir until the tofu is evenly coated and the sauce thickens slightly, 2 to 3 minutes. (about 3 min) — Medium
5. Spoon the hot tofu into the lettuce leaves. Top with carrot, scallions, and sesame seeds, then serve immediately. (about 2 min)