Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce Recipe

Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce Recipe

How To Make Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

Light and fresh, these cabbage wraps are filled with sweet mango salsa, crispy tofu, and a creamy peanut butter sauce that evokes authentic Thai flavors.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



Fort Crispy Baked Tofu:

  • 15oztofu,(organic extra-firm)
  • 1tbspolive oil
  • 1tbspreduced-sodium tamari,or soy sauce
  • 2tsparrowroot starch,or cornstarch

For Peanut Sauce:

  • cupcreamy peanut butter
  • 2tbspwhite wine vinegar,or apple cider vinegar
  • 2tbspreduced-sodium tamari,or soy sauce
  • 2tbsphoney,or agave nectar or maple syrup
  • 2tsptoasted sesame oil
  • ½lime,juiced
  • 2clovesgarlic,pressed or minced

For Mango Pico:

  • 2ripe mangos,diced
  • 1medium red bell pepper,chopped
  • 4green onions,(½ bunch), chopped
  • cupfresh cilantro leaves,chopped
  • 1jalapeño,minced
  • ½lime,juiced
  • ¼tspsalt

For Serving:

  • 1headgreen cabbage,or bibb lettuce
  • 2tbspunsweetened coconut flakes,optional
  • 2tbsppeanuts,chopped, optional


  1. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Drain the tofu and use palms to gently squeeze out some of the water.

  2. Slice the tofu into thirds to have three ½-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab.

  3. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.

Peanut Sauce:

  1. While the tofu drains, make the peanut sauce. Simply whisk together all of the sauce ingredients until well blended. If the flavor seems too bold or the sauce is too thick, thin it with a tablespoon or two of water. Set aside.

Baked Tofu:

  1. Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows.

  2. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon arrowroot starch.

  3. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.

Mango Salsa:

  1. Combine ingredients in a small serving bowl and toss. Taste, and add additional salt and/or a little splash of white wine vinegar if necessary. Set aside.


  1. Slice off the thick stem and bottom ¼ of the head of cabbage/lettuce. Gently pull off one leaf at a time. Repeat until there are 6 to 8 cabbage leaves.

  2. Once the tofu has finished baking, toast the coconut flakes and chopped peanuts in a medium skillet over medium heat, stirring frequently, until the coconut is golden on the edges.

  3. Add the tofu to the pan. Pour in ⅔ of the peanut sauce and toss to coat.

  4. Cook, stirring frequently, until the tofu has absorbed the sauce and has turned golden on the edges. Transfer to a plate to cool.

  5. To assemble the cabbage wraps, divide the salsa amongst the salad wraps. Top with tofu and additional peanut sauce. Serve!


  • Calories: 262.75kcal
  • Fat: 13.07g
  • Saturated Fat: 2.99g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.86g
  • Polyunsaturated Fat: 3.42g
  • Carbohydrates: 31.50g
  • Fiber: 6.64g
  • Sugar: 22.39g
  • Protein: 10.78g
  • Sodium: 483.94mg
  • Calcium: 184.62mg
  • Potassium: 594.16mg
  • Iron: 2.34mg
  • Vitamin A: 81.78µg
  • Vitamin C: 99.65mg
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