Gwangju Cooks: Kimchi & Tofu Wraps
Recipe & Photo by Joe Wabe
Ingredients: (1 serving)
½ cup chopped red bell pepper
1 cup sliced lettuce leaves
½ cup cut by half cherry tomatoes
¼ cup plain yogurt
1 tsp. Thai sweet & sour sauce
8 ounces of firm tofu
1 10-inch tortilla
½ cup of kimchi
2 tbsp of olive oil
¼ cup pickles
salt
Preparation:
Dry the tofu with a paper towel and cut the tofu in small rectangular pieces. Season the tofu with a pinch of salt. Heat olive oil in a frying pan and add the tofu. Fry both sides of the tofu until golden. Remove the tofu from the frying pan and place it on a paper towel. Place a tortilla on a plate, then place a lettuce leaf in the center of the tortilla. Transfer the tofu onto the lettuce leaf and then add kimchi, pickles, red bell peppers, and tomatoes as desired. At last, spoon the yogurt and Thai sauce as a topping. Or you can serve with extra yogurt separately.