Ingredients
- bean paste Sauce1 unit
- 1 unit
- Tbs. Korean toenjang bean paste or Japanese miso2 unit
- 1 tsp
- Wrapping1 unit
- leaf lettuce leaves8 pieces
- sesame leaves or fresh herb such as basil leaves8 pieces
- 1 unit
- 1 unit
- firm tofu3 ozcubed
- avocado½ unitpeeled
- red bell pepper¼ unitseeded
- Korean white radish or daikon2½ ozjulienned
- bean sprouts2 ozraw
- 2 tsp
- 2 tsp
- 2 tsp
- 1 ½ tsp
- Korean red pepper powder or paprika1 tsp
- cucumbers2 smallpreferably Kirby variety, peeled and diced
Method
1
Prepare the bean paste sauce by combining 1 tablespoon Korean toenjang or Japanese miso with 1 tablespoon brown sugar and 1 teaspoon sesame seeds in a small bowl, mixing until the sauce reaches a spreadable consistency.
2
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat, then add the cubed firm tofu and cook for 5-7 minutes, stirring occasionally until lightly golden and slightly crispy on the edges.
6 minutes
3
Transfer the cooked tofu to a large mixing bowl and add the diced cucumbers, julienned Korean white radish, raw bean sprouts, sliced red bell pepper, and peeled avocado.
4
Drizzle the salad mixture with 2 teaspoons sesame oil and sprinkle with 2 teaspoons sesame seeds, 2 teaspoons brown sugar, 1½ teaspoons salt, and 1 teaspoon Korean red pepper powder or paprika, then toss gently to combine all ingredients evenly.
5
Lay out a lettuce leaf on a clean, dry work surface and place 1-2 sesame or fresh herb leaves on top, positioning them near the center-lower third of the lettuce leaf.
6
Add approximately 3-4 tablespoons of the prepared salad mixture on top of the herb leaves, leaving a border around the edges of the lettuce for rolling.
7
Spread a small amount of the bean paste sauce over the salad mixture.
8
Fold the bottom edge of the lettuce leaf up and over the filling, then fold in the left and right sides, and roll tightly toward the top to enclose the filling completely.
9
Repeat the rolling process with the remaining lettuce leaves, herb leaves, salad mixture, and bean paste sauce until all ingredients are used, creating 8 rolls total.
10
Arrange the completed rolls on a serving platter seam-side down and serve immediately while the vegetables remain crisp and cool.