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Gochujang Tofu Jicama Wraps

These Gochujang Glazed Tofu Jicama Wraps are a light, fresh, delicious, and low carb lunch or dinner option!
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Prep Time:35 minutes
Cook Time:25 minutes
Course: Dinner, Lunch, Tacos, Wraps
Cuisine: American, Asian, California, Fusion
Keyword: tofu
Servings: 12

Ingredients

Tofu

  • 14 oz firm tofu, lightly pressed & cut into narrow, long rectangles
  • ¼ cup cornstarch
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp white pepper
  • Olive oil spray

Gochujang Glaze

  • 4 tbsp low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tsp gochujang
  • 1 inch fresh ginger, grated
  • 1 tbsp lime juice
  • Cornstarch slurry, 1 tbsp cornstarch + 2 tbsp water, whisked together

Slaw

  • 4 cups cabbage, shredded
  • 1 medium carrot, shredded
  • ½ red bell pepper, julienned
  • ¼ red onion, thinly sliced
  • 2 tbsp rice vinegar
  • 2 tbsp neutral oil
  • ½ tsp granulated sugar
  • ½ tsp salt

Gochujang Mayo

  • ½ cup mayonnaise
  • 1-2 tbsp gochujang, depending on spice preference
  • 1 tsp lime juice
  • Splash of water

Additional

  • 12 jicama wraps
  • Optional: chives for tying wraps

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment. Mix cornstarch and tofu spices in a shallow dish and coat each piece of tofu in the mixture.
    14 oz firm tofu, ¼ cup cornstarch, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp white pepper, ½ tsp salt
  • Place tofu on a baking sheet, spray with olive oil spray, and bake for 10 minutes. Remove from the oven, flip tofu pieces over, spray again, and bake for another 10 minutes or until golden brown.
    Olive oil spray
  • Mix the gochujang 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.
    4 tbsp low-sodium soy sauce, 2 tbsp brown sugar, 1 tsp gochujang, 1 inch fresh ginger, 1 tbsp lime juice, Cornstarch slurry
  • Add the tofu to the pan with the glaze and toss to coat.
  • Place the slaw ingredients in a large bowl and toss. Set aside.
    4 cups cabbage, 1 medium carrot, ½ red bell pepper, ¼ red onion, 2 tbsp rice vinegar, 2 tbsp neutral oil, ½ tsp granulated sugar, ½ tsp salt
  • 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.
    ½ cup mayonnaise, 1-2 tbsp gochujang, 1 tsp lime juice, Splash of water
  • Take a jicama wrap and place 2-3 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.
    12 jicama wraps, Optional: chives for tying wraps
  • Dunk the filled jicama wraps into the gochujang mayo. Serve with extra slaw on the side.