Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
Why I Love This Recipe
very similar to summer rolls, but it's a little more complicated to create.
Ingredients You'll Need
1 block of organic tofu
1 tablespoon olive oil
1 tablespoon soy sauce
2 teaspoons cornstarch
Peanut Sauce
1/3 cup creamy peanut butter
2 tablespoons white wine vinegar or apple cider vinegar
2 tablespoons soy sauce
2 tablespoons honey, agave, or maple syrup
1/2 lime (juiced)
2 garlic cloves (minced)
Mango pico
2 ripe mangos (diced)
1 red bell pepper (chopped)
4 green onions (chopped)
1/3 cup fresh cilantro leaves (chopped)
1/2 lime (juiced)
Pinch off salt
1 small head of green cabbage
2 tablespoons large, unsweetened coconut flakes
2 tablespoons chopped peanuts
Directions
Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
Drain the tofu and slice the tofu into thirds.
While the tofu drains, make the peanut sauce: Simply whisk together all of the sauce ingredients until well blended. Set aside.
Transfer the tofu to a cutting board. Slice each slab into small rectangles.
Whisk together 1 tablespoon olive oil and soy sauce, then drizzle it over the tofu. Sprinkle 1 teaspoon cornstarch starch over the tofu, then toss the tofu until the starch is evenly incorporated.
Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes.
To make the mango sauce: Combine ingredients in a small serving bowl and mix. Add any additional salt or a splash of white wine vinegar if necessary. Set aside.
To prepare the cabbage: Slice off the thick stem and bottom 1/4th of the head of cabbage. Gently pull off one leaf at a time.
To assemble the cabbage wraps: Divide the salsa amongst the salad wraps. Top with tofu and additional peanut sauce.
Pairs Well With
Rice, quinoa, any grain.