Thai Mango Cabbage Wraps
Ingredients
Crispy Baked Tofu
-
1
block (15 ounce)
organic extra-firm tofu
-
1
tablespoon
olive oil
-
1
tablespoon
reduced-sodium tamari or soy sauce
-
2
teaspoons
arrowroot starch or cornstarch
Peanut Sauce
-
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
cloves
garlic, pressed or minced
Mango Pico
-
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
Wrap Assembly
-
1
small head
green cabbage (the smaller, the better) or bibb lettuce
-
2
tablespoons
large, unsweetened coconut flakes (optional)
-
2
tablespoons
chopped peanuts (optional)
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Drain the tofu, press it to remove excess water, and slice it into slabs.
- Whisk together the peanut sauce ingredients until blended, adjusting thickness with water if needed.
- Coat the tofu with olive oil and tamari, then sprinkle with arrowroot starch before baking until golden and crisp.
- Combine the mango pico ingredients in a bowl and adjust seasoning to taste.
- Prepare cabbage leaves by removing the thick stem and separating them gently.
- If desired, toast coconut flakes and peanuts, then toss with baked tofu and some peanut sauce.
- Assemble the wraps by placing mango salsa and tofu in cabbage leaves, drizzling with additional peanut sauce, and serve.
Nutrition Facts (estimated)
Servings
6 to 8 wraps
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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