Sticky gochujang tofu wraps

🥘 Ingredients

• tofu 250 g
• corn flour 1 tbsp
• stock powder 1 tsp
• olive oil 1 tbsp
• gochujang 2 tsp
• rice wine vinegar 2 tbsp
• soy sauce 3 tbsp
• maple syrup 1 tbsp
• garlic 2 cloves
• cucumber 2 count
• sesame seeds 1 tsp
• rice wine vinegar 1 tsp
• tahini ¼ cup
• maple syrup 1 tbsp
• soy sauce 1 tbsp
• water 2 tbsp
• wraps 2 wraps
• green cabbage 1 cup
• sesame seeds 1 tsp

1. 1

   Tear the tofu into chunks and add to a bowl with corn flour and stock powder . Toss until well-coated. Place a frying pan over medium-high heat on the stove and drizzle with olive oil . Once hot, add the tofu chunks and fry for 10 minutes , tossing occasionally, until lightly golden.
2. 2

   Whilst the tofu fries, whisk together the gochujang glaze by adding all of the glaze ingredients to a bowl and whisking together until smooth: gochujang , rice wine vinegar , soy sauce , maple syrup , and garlic . Reduce the heat on the stove to low-medium, and add the glaze to the tofu. Toss well, until tofu is well-coated, then continue to fry for 5 minutes .
3. 3

   Thinly slice the cucumber and add them to a bowl and toss with sesame seeds and rice wine vinegar .
4. 4

   In a small bowl whisk together tahini , maple syrup , soy sauce , and water . Stir until smooth, adding more water if needed.
5. 5

   Remove the tofu from the heat. Warm the wraps , and then assemble. Start with tahini sauce, followed by green cabbage , the cucumbers, tofu, more tahini sauce and sesame seeds garnish.