Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
Total Time
1 hour
Prep Time
30 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(117)
Ingredients
4-8 servings
- 1 (15 ounce) block of organic extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon reduced-sodium tamari or soy sauce
- 2 teaspoons arrowroot starch or cornstarch
- ⅓ cup creamy peanut butter
- 2 tablespoons white wine vinegar or apple cider vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or agave nectar or maple syrup
- 2 teaspoons toasted sesame oil
- ½ lime, juiced
- 2 garlic cloves, pressed or minced
- 2 ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ bunch (about 4) green onions, chopped
- ⅓ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, minced
- ½ lime, juiced
- ¼ teaspoon salt
- 1 small head of green cabbage (the smaller, the better) or bibb lettuce
- 2 tablespoons large, unsweetened coconut flakes (optional)
- 2 tablespoons chopped peanuts (optional)
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Preparation
Step 1
To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and gently squeeze out some water. Slice the tofu into thirds and press with a heavy object to remove more water.
Step 2
While the tofu drains, make the peanut sauce: Whisk all sauce ingredients until well blended. Thin with water if needed.
Step 3
To bake the tofu: Slice tofu slabs and coat with olive oil, tamari, and arrowroot starch. Arrange on a baking sheet and bake for 30-35 minutes, tossing halfway, until crisp and golden.
Step 4
To make the mango salsa: Combine all ingredients in a bowl and toss. Adjust salt and vinegar to taste.
Step 5
Prepare the cabbage/lettuce: Slice off the stem and pull off leaves.
Step 6
If desired, toast coconut flakes and peanuts in a skillet, then add tofu and a portion of the peanut sauce. Cook until tofu absorbs the sauce and turns golden.
Step 7
To assemble wraps: Divide salsa among wraps, top with tofu and remaining peanut sauce.
Step 8
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Chef's notes
Recipe inspired by Ali of Gimme Some Oven. Baked tofu from a Brussels sprouts dish. Skillet tofu technique adapted from Minimalist Baker.
Make it vegan:
Use agave nectar or maple syrup instead of honey.
Make it gluten-free:
Use certified gluten-free tamari.
Storage suggestions:
These wraps keep well covered in the fridge overnight. Sauce keeps for up to a week.
Change it up:
Substitute pineapple or peach for mango. Use almond butter instead of peanut butter.
Prepare in advance:
The baked tofu, salsa, and peanut sauce can be made ahead for easy assembly.
*Where to buy coconut flakes:
Available at Whole Foods, health food stores, or well-stocked grocery stores.
