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    Meatless Monday: Korean Tofu Lettuce Wraps with Daikon Slaw

    For this week’s Meatless Monday recipe we’re going down – down to Korea town. I can’t get enough of chili-spiked savory proteins paired with bright, briny, funky pickles that make up much of Korean cuisine. While this dish is vegan, the gochujang (Korean red chili paste) in the tofu marinade and the grilled exterior provide a meaty umami quality.

    If you’re looking to get carnivorous with this dish later, the marinade works just as well with chicken, swordfish, pork, or beef. Or, if you’re heading to a barbecue this Spring try making the slaw as a side dish.

    Grilled Korean Tofu Lettuce Wraps with Daikon Radish Slaw

    Ingredients
    Lettuce Wraps
    1 pound extra firm tofu, dried with paper towels and cut into 6 planks
    ¼ cup gochujang (available at Asian markets and Whole Foods)
    2 tablespoons soy sauce
    2 cloves garlic, minced
    1 tablespoon sesame oil
    1 to 2 heads broad leaf or butter lettuce large leaves removed and wiped clean with a damp cloth
    mint leaves for garnish
    cilantro leaves for garnish

    Daikon Radish Slaw
    ½ daikon radish, julienned with a mandolin, julienne peeler, or shredded on a box grater
    2 carrots, peeled and julienned with a mandolin, julienne peeler, or shredded on a box grater
    ½ cucumber, julienned with a mandolin, julienne peeler, or shredded on a box grater
    ½ red bell pepper, cut into very small dice
    ¼ red onion, cut into very small dice
    ½ fresno chili pepper, minced
    2 tablespoons minced mint
    2 tablespoons minced parsley
    2 tablespoons minced cilantro
    1 lime, juiced
    ½ orange, juiced
    2 tablespoons olive oil
    1 tablespoon rice vinegar
    1 tablespoon sugar
    1 teaspoon salt
    1 teaspoon black pepper

    Directions
    Combine gochujang with the soy, minced garlic, and sesame oil; mix well.

    Place the tofu planks in a shallow baking dish and slather both sides with the marinade. Allow flavor to permeate the tofu for at least 30 minutes, or up to 8 hours.

    Meanwhile, combine and mix all of the Daikon Radish Slaw ingredients.

    Heat a grill or grill pan over medium heat.

    Grill the tofu planks for 2 to 3 minutes per side then remove to a platter.

    To serve, slice the tofu planks in half lengthwise and place 2 strips into each lettuce leaf and top with a bit of the daikon radish slaw.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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