If you’re looking for a delicious meatless meal, you need to make these Gochujang Tofu Jicama Wraps! In this recipe, tofu is seasoned and baked until crispy on the edges and then tossed in a savory, sweet, peppery, and umami glaze until sticky and coated in flavor. The glazed tofu gets topped with a tangy cabbage slaw and wrapped in a thin jicama blanket.

The jicama keeps these wraps light, fresh, and low carb, so it’s a great recipe for lunch or a light weeknight dinner.

What is Jicama?

Jicama is a root vegetable with a mild, subtly sweet flavor and crisp, watery texture, like a very mild and less sweet apple. It has white flesh that almost resembles an unripe potato, but it is much lower in carbohydrates. It’s also naturally gluten-free.

This root vegetable is also high in fiber, Vitamin C, antioxidants, and water, making it an excellent snack. Jicama is super refreshing and has a satisfyingly crunchy texture, which we love.

Ingredients in the Gochujang Tofu Jicama Wraps

To make these wraps, it’s helpful to separate the recipe into a couple of different parts.

Tofu

Firm tofu – it’s important to use firm tofu instead of softer varieties because we’ll be baking it. As always with firm tofu, you’ll need to press the liquid out first. For more information about tofu, check out this recipe.
Cornstarch – coating the tofu in cornstarch helps give it a more satisfying texture once it’s cooked.
Spices – we season the tofu with salt, onion powder, garlic powder, and white pepper.

Gochujang Glaze

Low-sodium soy sauce – you could also use tamari.
Brown sugar – this adds just the right amount of sweetness to the glaze. The sugar also helps it caramelize a little.
Gochujang – this recipe only uses a teaspoon, but feel free to add more if you want more spice and fermented pepper flavor.
Ginger – we strongly recommend using freshly grated ginger instead of ginger powder here for best flavor.
Lime – the brightness of the lime juice balances out the richness of the glaze.
Cornstarch slurry – a cornstarch slurry, which is just cornstarch whisked together with water, helps to thicken the glaze when it heats up in the pan. This allows it to coat the tofu better.

Slaw

Cabbage – we like using green cabbage here. It has less water than Napa cabbage and tastes milder than purple cabbage. Plus, it’s a pretty cheap item in most grocery stores. To save money, buy a whole cabbage and shred it yourself instead of buying pre-shredded cabbage.
Additional vegetables – we like to use shredded carrots, julienned red bell peppers, and thinly sliced red onions in the slaw with the shredded cabbage.
Dressing – the dressing for this slaw is simple: rice vinegar, neutral oil, a touch of sugar for balance, and salt.

Gochujang Mayo

Mayonnaise – we suggest using Best Foods/Hellmann’s or Duke’s for best results.
Gochujang – you’ll need about 1 to 2 tablespoons. The exact amount will depend on how spicy your gochujang is as well as your overall spice preference for the sauce.
Lime juice – the lime brightens up the richness of the mayo and gochujang.
Splash of water – this helps to thin out the sauce and mellow the spice flavor. Just don’t use too much or it’ll be too thin.

Additional

Jicama wraps – also called “jicama tortillas” by some brands, these are just very thinly sliced pieces of jicama. Because they’re sliced so thin, they’re pretty pliable and work well as low-carb alternatives to regular tortillas.
Chives – we like to use chives to tie the jicama wraps together. It’s totally optional and not necessary, but it definitely adds to the presentation and keeps the ingredients together!

How to Make the Gochujang Tofu Jicama Wraps

To make the wraps, first start by prepping the tofu. Because it’s baked instead of fried, you’ll want to preheat the oven to 400°F and line a baking sheet with parchment. Mix the cornstarch and tofu spices in a shallow dish and coat each piece of tofu in the mixture.

Picture shows a large glass bowl with tofu strips in the bottom of it. The tofu is coated in cornstarch and spices. — Mix the tofu with cornstarch and spices in a bowl or shallow dish.

Place the tofu on a baking sheet, spray it with olive oil spray, and bake for 10 minutes. Remove the tofu from the oven, flip each piece over, spray the newly exposed side with olive oil spray, and bake for another 10 minutes or until golden brown.

Arrange the tofu onto a baking sheet.
Spray the tofu with cooking spray.
Bake until golden brown.

Mix the glaze ingredients together in a bowl or jar. Pour the glaze into a pan set over medium heat and cook until the sauce bubbles and thickens slightly. Remove from heat.

Add the tofu to the pan with the glaze and toss to coat.

Picture shows frying pan with reddish colored tofu coated in Gochujang Glaze.

Place the slaw ingredients in a large bowl and toss it all together. Set aside.

Picture shows a yellow bowl filled with shredded green cabbage, sliced red onion, shredded orange carrots, and sliced red bell pepper.

Mix the gochujang mayo ingredients together in a small bowl until fully combined. Add more gochujang if you want more heat or more water if you want the sauce to be thinner.

Picture shows a close up of a brown bowl filled with light orange colored gochujang mayo, garnished with a couple of green cilantro leaves. A gold spoon rests on top of the bowl. In the background is a plate with 2 Gochujang Tofu Jicama Wraps, one undone.

Take a jicama wrap and place 2 to 3 pieces of glazed tofu in the middle. Add some slaw and fold the jicama over the filling like a taco. Tie with a chive, if desired.

Dunk the filled jicama wraps into the gochujang mayo. Serve with extra slaw on the side.