Description
These Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce are a vibrant and healthy dish combining the crunch of fresh cabbage leaves with sweet mango salsa, crispy baked tofu, and a creamy, tangy peanut sauce. Perfect as a light meal or appetizer, this recipe offers a delightful balance of textures and bold Thai-inspired flavors that are both satisfying and nutritious.
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 Assembly
- 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
- Press the Tofu: Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Drain the tofu and gently squeeze out excess water. Slice into three ½-inch slabs. Use a lint-free towel or paper towels to press the tofu by stacking the slabs and placing a heavy object on top for about 10-15 minutes to remove moisture.
- Prepare the Peanut Sauce: Whisk together peanut butter, white wine vinegar, tamari, honey or syrup, toasted sesame oil, lime juice, and minced garlic until smooth. Thin with a tablespoon or two of water if needed. Set aside.
- Bake the Tofu: Cut the pressed tofu slabs into 4x4 columns. Toss tofu with olive oil and tamari, then coat evenly with arrowroot starch in two stages. Spread tofu on baking sheet in a single layer. Bake for 30-35 minutes, tossing halfway through, until tofu is crispy and golden brown.
- Make Mango Salsa: Combine diced mango, chopped red bell pepper, green onions, cilantro, minced jalapeño, lime juice, and salt in a serving bowl. Adjust seasoning with more salt or vinegar if needed.
- Prepare Cabbage Leaves: Remove the thick stem and bottom quarter of the cabbage head. Gently peel off 6-8 large leaves for wrapping.
- Optional Tofu Finishing: In a skillet over medium heat, toast coconut flakes and chopped peanuts until edges are golden. Add baked tofu and ⅔ of peanut sauce, tossing frequently until tofu absorbs the sauce and edges turn golden. Remove from heat and let cool slightly.
- Assemble Wraps: Distribute mango salsa onto each cabbage leaf, top with crispy tofu, and drizzle with remaining peanut sauce. Serve immediately or refrigerate covered; wraps keep well overnight and peanut sauce up to one week.
Notes
- Pressing the tofu is crucial to achieve a crispy texture when baked.
- Arrowroot starch can be substituted with cornstarch without altering the final result.
- Adjust the spiciness by modifying or omitting the jalapeño in the mango salsa.
- Coconut flakes and peanuts add texture and flavor but are optional.
- These wraps make a great make-ahead dish; assemble just before serving to keep cabbage crisp.
- For a nut-free version, substitute the peanut butter and peanuts with sunflower seed butter and seeds.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
