Spicy Gochujang Glazed Tofu with Savory Red Cabbage Wraps

1.Press the tofu: Wrap the block of tofu in a few layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or a few cans) on top and let it press for at least 30 minutes to remove excess water. This ensures a firmer texture.

2.Prepare the tofu: Once pressed, cut the tofu into 1.5 cm (about 0.6 inch) cubes. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated. This will help create a crispy exterior.

3.Cook the tofu: Heat 1 tbsp neutral oil in a large non-stick skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.

4.Make the gochujang glaze: In the same skillet (no need to clean), reduce the heat to medium. Add gochujang, soy sauce, rice vinegar, maple syrup (or honey), sesame oil, minced garlic, and grated ginger. Whisk well to combine. Bring the sauce to a gentle simmer and cook for 1-2 minutes, stirring constantly, until it thickens slightly.

5.Glaze the tofu: Add the cooked tofu back into the skillet with the gochujang glaze. Gently toss the tofu until each piece is thoroughly coated in the sticky, spicy sauce. Remove from heat.

6.Prepare the red cabbage filling: In a medium bowl, combine the shredded red cabbage, rice vinegar, sugar, and salt. Massage the cabbage with your hands for 1-2 minutes until it slightly softens and releases some liquid. Stir in the chopped fresh cilantro.

7.Assemble the summer rolls: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds, or until it is soft and pliable. Lay the softened wrapper flat on a clean, damp surface (like a cutting board).

8.Fill the rolls: Arrange a small amount of the gochujang glazed tofu (about 3-4 cubes) in a line near the bottom edge of the wrapper, leaving space on the sides. Top with a generous spoonful of the red cabbage filling. If using, sprinkle with a few chopped peanuts.

9.Fold the rolls: Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom up to create a neat summer roll. Repeat with the remaining wrappers and filling.

10.Serve: Arrange the finished summer rolls on a platter. Garnish with sesame seeds and extra fresh cilantro, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 1 day.