From Cookie and Kate
Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 21
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Ingredients
- 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)
Nutrition
- Calories
- 448 calories
- Fat
- 25.9 g
- Serving size
- 2 wraps
- Fiber
- 6.6 g
- Sugar
- 26 g
- Sodium
- 637.7 mg
- Protein
- 20 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 40 g
- Saturated fat
- 5.2 g
As published by Cookie and Kate.
The method
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