Healthy & Delicious Kale Wraps with Savory Tofu Doenjang Sauce
Mastering the Art of Kale Wraps and Tofu Doenjang: A Recipe for Health and Flavor
Today, I’m sharing a wonderful recipe for healthy kale wraps paired with a rich and savory tofu Doenjang (fermented soybean paste) sauce. This dish is not only good for your health but also incredibly delicious, perfect for a satisfying meal.
For the Kale Wraps
- 21 fresh kale leaves
- 2 bowls of cooked rice
- 1 Tbsp sesame oil
- 1 Tbsp furikake (Japanese rice seasoning, or toasted sesame seeds if unavailable)
For the Tofu Doenjang Sauce
- 1 block of firm tofu
- 1 onion
- 1 zucchini
- 3-4 small king oyster mushrooms
- 2 Korean chili peppers (cheongyang peppers for spiciness)
- Cooking oil
- 1 Tbsp minced garlic
- 6 Tbsp Doenjang (Korean fermented soybean paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 150ml water
- 1 Tbsp honey
- 1 block of firm tofu
- 1 onion
- 1 zucchini
- 3-4 small king oyster mushrooms
- 2 Korean chili peppers (cheongyang peppers for spiciness)
- Cooking oil
- 1 Tbsp minced garlic
- 6 Tbsp Doenjang (Korean fermented soybean paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 150ml water
- 1 Tbsp honey
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and dice it into small, bite-sized pieces. Aim for a size that’s easy to handle in the wraps.
Step 2
Slice the king oyster mushrooms into pieces similar in size to the diced zucchini, or slightly smaller. They add a wonderful chewy texture.
Step 3
Dice the onion into pieces that match the size of the other vegetables. The onion’s natural sweetness will add depth to the sauce.
Step 4
If you enjoy a bit of heat, finely chop the two Korean chili peppers. They will provide a pleasant kick to the sauce.
Step 5
Cut the block of tofu into roughly 2cm cubes. Try to keep them relatively large so they maintain their texture when cooked in the sauce.
Step 6
Heat a frying pan over medium-high heat. Add the diced zucchini, king oyster mushrooms, and onion. Stir in 1 tablespoon of minced garlic. Sauté the vegetables for about 2-3 minutes, or until they begin to soften and release some moisture. This step brings out their natural sweetness and aroma.
Step 7
Once the vegetables are slightly softened, add 6 tablespoons of Doenjang to the pan. Stir well and continue to cook for another minute, allowing the Doenjang to toast slightly and develop a deeper flavor.
Step 8
Now, add 3 tablespoons of gochugaru for a bit of spice and 2 tablespoons of dried anchovy powder (optional, but highly recommended for enhanced umami). Stir everything together until the spices are evenly distributed amongst the vegetables and Doenjang.
Step 9
Pour in 150ml of water, add the chopped Korean chili peppers, and stir in 1 tablespoon of honey. The honey balances the saltiness of the Doenjang and adds a subtle sweetness. Stir well to combine all the ingredients.
Step 10
Finally, gently add the cubed tofu to the sauce. Reduce the heat to medium-low and let the sauce simmer, stirring occasionally, until it thickens to your desired consistency and the tofu is heated through. Be careful not to break up the tofu while stirring. Your delicious Tofu Doenjang sauce is now ready!
Step 11
Now, let’s prepare the kale for the wraps. Bring a pot of water to a rolling boil. Add about 0.5 tablespoon of coarse sea salt to the boiling water. This will help the kale retain its vibrant green color and a pleasant crispness.
Step 12
Carefully immerse the washed kale leaves (21 of them) into the boiling water. Blanch them for just about 1 minute, until they turn bright green and slightly wilt. Overcooking will make them mushy, so keep it brief.
Step 13
Immediately remove the blanched kale from the hot water and plunge it into a bowl of ice-cold water. This stops the cooking process, preserving the color and texture. Gently squeeze out the excess water.
Step 14
Examine the blanched kale leaves. You’ll notice a thicker rib running down the center. Trim off this tough part of the stem with a knife. This will make the wraps easier to fold and more pleasant to eat.
Step 15
Let’s season the rice for the wraps. Let the 2 bowls of cooked rice cool slightly so it’s warm but not steaming hot. Add 1 tablespoon of sesame oil and 1 tablespoon of furikake (or toasted sesame seeds). Gently mix the rice with a spatula, ensuring the seasoning is evenly distributed without mashing the rice grains.
Step 16
Now it’s time to assemble the wraps. Place a portion of the seasoned rice onto a blanched kale leaf. Carefully fold the sides of the kale leaf over the rice to create a neat parcel, like a little gift.
Step 17
Finally, serve the kale wraps by arranging them attractively on a plate alongside a generous portion of the prepared Tofu Doenjang sauce. Enjoy this incredibly healthy and flavorful meal!
