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Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce Recipe

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4.4 from 2 reviews

These Thai Mango Cabbage Wraps feature crispy baked tofu, a vibrant mango salsa, and a creamy homemade peanut sauce, combining fresh produce and plant-based protein for a flavorful, healthy meal. Wrapped in crisp cabbage leaves, this dish offers a refreshing, gluten-free, and vegetarian option perfect for lunch or a light dinner.

Ingredients

For the Tofu:

  • 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

For the 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 garlic cloves, pressed or minced

For the Mango Salsa:

  • 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

For the Wraps and Garnish:

  • 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)

Instructions

  1. Prepare the tofu: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Drain the tofu and gently press it with your palms to remove some water. Slice the tofu into three ½-inch slabs. Place the slabs between layers of a lint-free tea towel or paper towels, then apply weight (such as a cast iron skillet) on top to press out excess moisture. Let it drain while you prepare the other components.
  2. Make the peanut sauce: In a bowl, whisk together peanut butter, white wine vinegar, tamari, honey (or alternative sweetener), toasted sesame oil, lime juice, and minced garlic until smooth and well combined. Adjust thickness by adding a tablespoon or two of water if necessary. Set aside.
  3. Bake the tofu: Transfer the pressed tofu to a cutting board and cut each slab into 16 small cubes (4 columns by 4 rows). In a bowl, whisk together olive oil and tamari then drizzle over the tofu cubes and toss to coat evenly. Sprinkle 1 teaspoon of arrowroot starch over the tofu and toss to distribute; repeat with the remaining teaspoon. Spread tofu in a single layer on the baking sheet. Bake for 30-35 minutes, turning halfway through, until golden and crispy.
  4. Prepare the mango salsa: In a small bowl, combine diced mango, chopped red bell pepper, green onions, cilantro, jalapeño, lime juice, and salt. Mix gently, taste, and adjust salt or add a splash of vinegar if needed. Set aside.
  5. Prepare the cabbage leaves: Remove the thick stem and bottom ¼ of the cabbage head. Carefully separate 6 to 8 large leaves, rinsing and patting dry for use as wraps.
  6. Optional tofu finishing step: If desired, toast coconut flakes and peanuts in a medium skillet over medium heat until golden on edges. Add baked tofu to the skillet, pour in about two-thirds of the peanut sauce, and toss frequently until tofu is golden and absorbs the sauce. Remove from heat and let cool slightly.
  7. Assemble the wraps: Spoon mango salsa evenly into each cabbage leaf, top with crispy tofu, and drizzle remaining peanut sauce on top. Garnish with toasted coconut flakes and chopped peanuts if using. Serve immediately or refrigerate wrapped for later enjoyment. The peanut sauce can be stored covered in the fridge for up to one week.

Notes

  • Pressing the tofu well ensures a firmer texture that crisps nicely in the oven.
  • Arrowroot starch or cornstarch helps create a crispy exterior on baked tofu.
  • Adjust the spice in the mango salsa by modifying the amount of jalapeño used.
  • If you prefer a gluten-free dish, ensure tamari is certified gluten-free.
  • These wraps keep well refrigerated but are best eaten fresh for optimal crispness.

Find it online: https://cozyplatter.com/thai-mango-cabbage-wraps-with-crispy-tofu-and-peanut-sauce-recipe/