• Aliza Strock

Kimchi Lettuce Wraps

Updated: Jun 13, 2019

Are you a fan of kimchi? That fermented, slightly off smelling cabbage that comes in a jar and looks extremely spicy? Yeah, that stuff.


Don't judge a book by its cover! Kimchi has a super fresh taste and is a great crunchy and flavorful top to so many types of dishes. There's also a heap of varieties, or you could even try making your own to get it just right to your taste. It's gut friendly, usually pretty inexpensive, and lasts for ages because well, it's fermented!


I made this lettuce wrap recipe in collaboration with Nasoya, one of my favorite vegan friendly brands that produces high quality tofu, kimchi, dumplings, and more. You can find Nasoya in most major grocery store chains in the United States. This is the exact kimchi I used for these wraps: http://www.nasoya.com/healthy-tofu-products/kimchi-spicy-2/?utm_source=Shaktifresh&utm_medium=blog&utm_campaign=KimchiProgram.



Lettuce wraps are a great cooling dish to make as it heats up here in the Northern Hemisphere (sorry Southern Hemisphere friends). They're also perfect for those end-of-the-week meals when you need to use up produce and don't have much energy to cook! I used broccoli and mushrooms for veggies, but you could also add in bell peppers, onion, zucchini or eggplant if you have them on hand. The recipe I've included below is for the marinade I used on the tofu (also Nasoya) - for the broccoli and mushrooms I simply just sautéed them in a bit of garlic infused olive oil and ginger powder. A drizzle of vegan mayo or your favorite sauce is the perfect finishing touch!


Recipe:

-1 cup low sodium tamari (if gluten free) or soy sauce

-1 tbsp gochujang (Korean hot sauce) - feel free to add more if you prefer spicier!

-1 tbsp maple syrup

-1 tsp liquid smoke


1. Whisk all ingredients in a rectangular glass container.

2. Press all the liquid out of the tofu with a tea towel, then slice into strips.

3. Marinade tofu for 20-30 minutes.

4. Either fry on a hot, nonstick skillet for 4 minutes each side, or bake in the oven for 10 minutes each side at 350F (175C).

5. Use the tofu in lettuce wraps, buddha bowls, tacos and more!


Tag me in your creations on IG @shaktifresh!


#vegan #veganfriendly #glutenfree #collaboration #tofu #plantbased #healthy

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photography/video: Grace Goodearl Photography & Aliza Strock

video edit: Jacob Strock

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