Ingredients:
For the Gochujang Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
For the Pickled Vegetables:
- 1/2 cup julienned carrots
- 1/2 cup cucumber, thinly sliced
- 1/2 cup daikon radish, thinly sliced
- 1/2 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For Assembly:
- 1 head of green leaf or red leaf lettuce, leaves separated and washed
- 1 cup cooked short grain rice or brown rice
- 1 tbsp toasted sesame seeds
- 1 scallion, thinly sliced
- Optional: ssamjang or extra gochujang for serving
Step-by-Step Instructions:
- Prepare the Pickled Vegetables:
In a medium bowl, whisk together rice vinegar, sugar, and salt. Add the carrots, cucumber, and daikon. Stir well and let them sit for at least 20 minutes while preparing the rest of the ingredients. These can also be made a day ahead for deeper flavor. - Marinate and Cook the Tofu:
In a bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger. Add tofu cubes and gently toss to coat. Let marinate for 15–30 minutes.
Heat a non-stick skillet over medium heat. Add the marinated tofu and cook for 6–8 minutes, turning occasionally until the tofu is browned and caramelized on all sides. - Assemble the Ssam Wraps:
Lay a lettuce leaf flat on a plate. Add a spoonful of rice, a couple of tofu cubes, a few pickled vegetables, and a sprinkle of sesame seeds and scallions. Add a dab of ssamjang or gochujang if desired. - Serve and Enjoy:
Serve everything family-style, allowing everyone to build their own wraps. These vegan Korean ssam wraps are perfect for lunch, dinner, or a fun party spread.