Korean Crispy Tofu Burrito

Press extra-firm tofu between paper towels or in a tofu press for 15 minutes to remove excess moisture.

Cut pressed tofu into 1/4-inch-thick rectangular slabs. Pat dry with paper towels.

In a shallow bowl, whisk together all-purpose flour, cornstarch, garlic powder, and white pepper.

Prepare vegetables: slice napa cabbage, julienne cucumber, chop kimchi, slice green onion.

Heat vegetable oil in a deep skillet or wok to 350°F. Working in batches, coat tofu slabs evenly in seasoned flour mixture, shaking off excess.

Carefully lower floured tofu into hot oil; fry 3–4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.

Warm flour tortillas in a dry skillet or directly over a gas flame for 30 seconds per side until pliable.

Lay a warm tortilla flat. Spread 1–2 tbsp gochujang glaze down the center.

Layer one piece of crispy tofu down the center, then top with napa cabbage, cucumber, and kimchi.

Roll the tortilla tightly, folding in the sides as you go to contain the filling. Serve seam-side down.

Plate each burrito, garnish with green onion and sesame seeds, and serve immediately with extra gochujang glaze on the side for dipping.