Thai Mango Cabbage Wraps Recipe

We're taking a journey into the vibrant flavors of Thai cuisine, where sweet, sour, spicy, and savory meld in harmony to create something extraordinary. Our destination? Thai Mango Cabbage Wraps. Filled with crispy tofu and topped with a delectable peanut sauce, this recipe is sure to take your taste buds on an unforgettable culinary adventure.

Photos of Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce Recipe

This recipe calls for a few unique ingredients that may not be in your pantry. Arrowroot starch, a gluten-free thickener, is used to give the tofu a crispy texture. You can find it in the baking aisle or gluten-free section of your supermarket. Another ingredient to look out for is tamari, a type of soy sauce that has a richer, less salty flavor than its counterparts. Lastly, if you can't find ripe mangos, you can use frozen diced mango as a substitute.

Ingredients for Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

Tofu: Known for its high protein content, this versatile ingredient absorbs the flavors of the dish.

Olive oil: Used to bake the tofu, giving it a crispy, golden texture.

Tamari: A type of soy sauce that adds umami flavor.

Arrowroot starch: A gluten-free thickener to crisp up the tofu.

Peanut butter: Forms the base of the rich, creamy peanut sauce.

White wine vinegar: Adds tanginess to the peanut sauce.

Honey: Sweetens the peanut sauce.

Sesame oil: Enhances the nutty flavor of the peanut sauce.

Mangos: Adds a sweet, tropical note to the dish.

Red bell pepper: Provides a crunchy texture and a pop of color.

Green onions: Adds a mild, oniony flavor.

Cilantro leaves: Brings a fresh, herby note.

Jalapeno: Spices up the mango pico.

Cabbage: Serves as the wholesome, crunchy wrap.

Coconut flakes: Adds a tropical crunch to the finish.

Peanuts: Gives additional crunch and enhances the nutty flavor.

One reader, Felizio Hendrick says:

These Thai mango cabbage wraps are a game-changer! The crispy tofu and peanut sauce are a match made in heaven. The mango pico adds a refreshing touch. It's a burst of flavors in every bite. I'm in love with this recipe!

Felizio Hendrick

Techniques Required for Making Thai Mango Cabbage Wraps

How to prepare crispy baked tofu: This technique involves pressing the tofu to remove excess moisture, slicing it into slabs, and baking it until it becomes crispy and golden.

How to make peanut sauce: This technique involves whisking together peanut butter, white wine vinegar, tamari, honey, toasted sesame oil, lime juice, and garlic until well blended. Adjust the consistency with water if needed.

How to make mango pico: This technique involves dicing ripe mangos, red bell pepper, green onions, and jalapeno, then combining them with cilantro, lime juice, and salt to create a flavorful salsa.

How to assemble cabbage wraps: This technique involves removing cabbage leaves, toasting coconut flakes and peanuts, and then filling the cabbage leaves with the mango pico, crispy tofu, and peanut sauce before serving.

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

Serves:

Ingredients

Fort Crispy Baked Tofu:

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

For Peanut Sauce:

⅓cupcreamy 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
⅓cupfresh cilantro leaves,chopped
1jalapeño,minced
½lime,juiced
¼tspsalt

For Serving:

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

Instructions

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.
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.
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:

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:

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

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.

Cabbage:

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.
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.
Add the tofu to the pan. Pour in ⅔ of the peanut sauce and toss to coat.
Cook, stirring frequently, until the tofu has absorbed the sauce and has turned golden on the edges. Transfer to a plate to cool.
To assemble the cabbage wraps, divide the salsa amongst the salad wraps. Top with tofu and additional peanut sauce. Serve!

Nutrition

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

Technique Tip for Perfecting Crispy Tofu in Thai Mango Cabbage Wraps

When preparing the tofu, it's crucial to press out as much water as possible. This will allow the tofu to absorb the marinade better and will result in a crispier texture when baked. To do this, place the tofu between two clean kitchen towels and place a heavy object, like a cast iron skillet or a heavy book, on top. Let it sit for at least 15-20 minutes. The more water you can remove, the better your tofu will turn out.

Time-Saving Tips for Preparing Mango Cabbage Wraps with Crispy Tofu

Prep ahead: Prepare the tofu, peanut sauce, and mango pico a day in advance to save time on the day of serving.

Use pre-cut cabbage: Purchase pre-cut cabbage or coleslaw mix to eliminate the need for slicing and preparing the cabbage leaves.

Substitute Ingredients For Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce Recipe

tofu - Substitute with tempeh: Tempeh is a fermented soy product that has a nutty flavor and firm texture, making it a great alternative to tofu in this recipe.
peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor, which can work as a delicious alternative to peanut butter.
mangoes - Substitute with peaches: Peaches have a similar sweet and juicy flavor to mangoes, and they can provide a delightful fruity element to the wraps.
cabbage - Substitute with collard greens: Collard greens can be used as a sturdy and nutritious alternative to cabbage for wrapping the filling.
coconut flakes - Substitute with chopped cashews: Chopped cashews can add a crunchy texture and nutty flavor similar to coconut flakes in the recipe.

Presentation Tips for Mango Cabbage Wraps with Crispy Tofu

Elevate the tofu: Cut the tofu into precise, uniform pieces to showcase attention to detail and precision in cooking techniques.
Artful arrangement of mango pico: Carefully place the vibrant mango pico on the plate, creating a visually appealing and colorful presentation that reflects the freshness of the dish.
Crisp cabbage leaf placement: Arrange the cabbage leaves in an overlapping, delicate manner, creating a visually stunning base for the dish.
Drizzle peanut sauce with finesse: Use a squeeze bottle to create elegant, artistic drizzles of the peanut sauce, adding a touch of sophistication to the plate.
Garnish with toasted coconut and peanuts: Sprinkle the toasted coconut flakes and chopped peanuts with precision, adding texture and visual interest to the dish.
Balance and symmetry: Ensure the overall presentation is balanced and symmetrical, creating a visually appealing and harmonious composition on the plate.
Use negative space: Embrace the beauty of negative space on the plate to allow the vibrant colors and textures of the dish to stand out.

Essential Kitchen Tools for Making Thai Mango Cabbage Wraps

Oven: Used for baking and roasting food items.
Rimmed baking sheet: A flat, rectangular metal pan with raised edges, used for baking and roasting.
Parchment paper: A non-stick paper used for lining baking sheets and pans.
Cutting board: A flat surface used for cutting and preparing ingredients.
Tea towel: A cloth used for drying dishes and covering food.
Paper towels: Absorbent paper used for cleaning and drying.
Whisk: A kitchen tool used for blending and mixing ingredients.
Cast iron skillet: A heavy-duty pan used for frying, searing, and sautéing.
Small serving bowl: A small dish used for serving condiments and sauces.
Medium skillet: A shallow cooking pan with a long handle, used for frying and sautéing.
Cutting board: A flat surface used for cutting and preparing ingredients.

Storing and Freezing Thai Mango Cabbage Wraps

Here are the storing and freezing guidelines for thai mango cabbage wraps with crispy tofu and peanut sauce:

Storing the components separately will help maintain their quality and texture. Store the crispy baked tofu in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the oven to restore its crispiness before assembling the wraps.
The peanut sauce can be stored in an airtight container in the refrigerator for up to 1 week. Give it a good stir before using, as the ingredients may separate over time.
The mango pico can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld together over time, but the texture of the mangoes and bell peppers may soften slightly.
Wrap the cabbage leaves in a damp paper towel and store them in a sealed plastic bag in the refrigerator for up to 1 week. This will help keep them fresh and crisp.
For best results, assemble the wraps just before serving to prevent the cabbage leaves from becoming soggy. If you need to make them ahead of time, store the assembled wraps in an airtight container in the refrigerator for up to 1 day.
While it's not ideal to freeze the assembled wraps, you can freeze the individual components separately for up to 3 months. Freeze the crispy baked tofu on a baking sheet until solid, then transfer to a freezer-safe container. Thaw in the refrigerator and reheat in a skillet or the oven before assembling the wraps.
The peanut sauce can be frozen in an ice cube tray for easy portioning. Once frozen, transfer the cubes to a freezer-safe container. Thaw in the refrigerator and stir well before using.
The mango pico and cabbage leaves do not freeze well, as their texture will be compromised upon thawing. It's best to make these components fresh when needed.

How To Reheat Leftover Thai Mango Cabbage Wraps

To reheat leftover thai mango cabbage wraps, start by preheating your oven to 350°F (175°C). This temperature will help to warm the wraps thoroughly without overcooking or drying them out.
Carefully unwrap the cabbage leaves and separate the crispy tofu, mango salsa, and any remaining peanut sauce. Place the tofu on a baking sheet lined with parchment paper and set aside.
In a small saucepan, gently heat the peanut sauce over low heat, stirring occasionally. If the sauce seems too thick, add a tablespoon of water to thin it out. Once warmed, remove from heat and set aside.
Place the baking sheet with the tofu in the preheated oven and bake for 5-7 minutes, or until the tofu is heated through and slightly crispy on the edges. Keep a close eye on it to prevent burning.
While the tofu is reheating, place the cabbage leaves on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30-45 seconds, or until the leaves are warm and slightly softened.
In a separate microwave-safe bowl, heat the mango salsa for 20-30 seconds, or until just warmed through.
To reassemble the wraps, lay out the warm cabbage leaves and divide the heated mango salsa among them. Top with the crispy tofu and drizzle with the warm peanut sauce.
If desired, garnish with extra chopped peanuts, coconut flakes, or fresh cilantro leaves for added texture and flavor.
Serve the reheated thai mango cabbage wraps immediately and enjoy the delightful combination of crispy tofu, sweet mango, and savory peanut sauce once again!

Interesting Fact About Thai Mango Cabbage Wraps

The mango pico in this recipe adds a burst of freshness and sweetness to the dish, complementing the savory and crispy tofu.

Is Making Thai Mango Cabbage Wraps at Home Cost-Effective?

This Thai mango cabbage wraps with crispy tofu and peanut sauce recipe is quite cost-effective for a household. The main ingredients, such as tofu, cabbage, and mangoes, are generally affordable and readily available. The use of simple pantry staples like peanut butter and sesame oil adds flavor without breaking the bank. The approximate cost for a household of 4 people would be around $20-$25, making it a budget-friendly option. Overall, I would rate this recipe a solid 9 for its affordability and delicious flavors.

Are Thai Mango Cabbage Wraps Healthy?

This Thai mango cabbage wrap recipe with crispy tofu and peanut sauce offers a delightful balance of flavors and textures. The dish incorporates several healthy ingredients, such as tofu, which is an excellent source of plant-based protein, and cabbage, which is rich in vitamins and minerals. The mango salsa adds a refreshing and nutrient-dense element to the wraps, while the peanut sauce provides healthy fats and a satisfying taste.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

Reduce the amount of honey in the peanut sauce to lower the overall sugar content
Opt for low-sodium tamari or soy sauce to decrease the sodium levels
Use a whole grain wrap or lettuce leaves instead of cabbage for added fiber and nutrients
Include more vegetables in the mango salsa, such as diced cucumber or carrots, to increase the nutrient density

To further enhance the nutritional value of this recipe, consider the following suggestions:

Incorporate a variety of colorful vegetables, such as shredded purple cabbage, grated carrots, or sliced bell peppers, to boost the antioxidant content and visual appeal
Experiment with different protein sources, like grilled chicken or shrimp, to provide variety and cater to individual preferences
Serve the wraps with a side of brown rice or quinoa for a well-rounded and satisfying meal
Garnish with fresh herbs like mint or Thai basil to add an extra layer of flavor and freshness

Editor's Opinion on Thai Mango Cabbage Wraps with Peanut Sauce

The Thai mango cabbage wraps with crispy tofu and peanut sauce recipe is a delightful fusion of flavors and textures. The crispy baked tofu, paired with the creamy peanut sauce and the fresh mango pico, creates a harmonious balance of sweet, savory, and tangy notes. The use of cabbage leaves as a wrap adds a refreshing and healthy twist to the dish. Overall, this recipe offers a vibrant and satisfying culinary experience that showcases the beauty of Thai-inspired ingredients.

Enhance Your Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce Recipe with These Unique Side Dishes:

Stir-Fried Green Beans with Garlic and Ginger: Sautéed green beans with aromatic garlic and ginger for a flavorful and healthy side dish.

Grilled Pineapple with Honey and Cinnamon: Fresh pineapple slices grilled to perfection and drizzled with honey and a sprinkle of cinnamon for a sweet and tangy side dish.

Coconut-Curry Butternut Squash Soup: Creamy and aromatic butternut squash soup with a hint of coconut and curry for a comforting and satisfying side dish.

Similar Recipes to Thai Mango Cabbage Wraps with Crispy Tofu

Vegan Thai Green Curry: This creamy and flavorful curry is packed with vegetables and tofu, simmered in a delicious green curry sauce. Serve over steamed rice for a satisfying meal.

Mango Coconut Chicken Curry: Tender chicken simmered in a rich and creamy coconut curry sauce, with chunks of sweet mango for a tropical twist. Serve over jasmine rice for a comforting and aromatic dish.

Peanut Butter Banana Smoothie: Blend together ripe bananas, creamy peanut butter, and almond milk for a delicious and nutritious smoothie that's perfect for breakfast or a post-workout snack.

Spicy Thai Basil Beef Stir-Fry: Stir-fry thinly sliced beef with fresh Thai basil, bell peppers, and onions in a spicy and savory sauce. Serve over steamed jasmine rice for a quick and satisfying meal.

Coconut Lime Sorbet: Whisk together coconut milk, fresh lime juice, and a touch of honey, then freeze for a refreshing and dairy-free sorbet that's perfect for hot summer days.

Appetizer and Dessert Pairings for Thai Mango Cabbage Wraps

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Bruschetta: Offer a refreshing and vibrant appetizer by topping crispy slices of toasted baguette with a mixture of ripe tomatoes, garlic, basil, and olive oil. The burst of flavors and textures will awaken the palate and set the stage for the main course.

Desserts:

Decadent Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.

Tropical Fruit Parfait: Layered with juicy tropical fruits, creamy yogurt, and crunchy granola, this parfait is a refreshing and light dessert option. The combination of flavors and textures creates a delightful treat that is perfect for any time of day.

Why trust this Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce Recipe:

This recipe offers a delightful fusion of flavors and textures, combining the freshness of mango pico with the crunch of crispy baked tofu. The vibrant peanut sauce adds a rich and savory element, while the use of coconut flakes and peanuts provides a satisfying nuttiness. With the inclusion of cabbage wraps, this dish offers a healthy and wholesome dining experience. The careful attention to detail in the preparation of each component ensures a harmonious blend of Thai-inspired ingredients, promising a delightful and satisfying culinary adventure.

Want to share your experience making these Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce? Join the discussion in the Recipe Sharing forum and let us know how they turned out!

FAQ:

Can I use a different type of protein instead of tofu?

Yes, you can definitely use a different type of protein such as grilled chicken, shrimp, or even tempeh to suit your preferences or dietary restrictions.

Can I make this recipe ahead of time?

Absolutely! You can prepare the components of this recipe in advance, such as the peanut sauce, mango pico, and baked tofu. When you're ready to serve, simply assemble the wraps for a quick and convenient meal.

Can I substitute the mango with a different fruit?

Certainly! You can swap the mango with other fruits like pineapple, papaya, or even diced peaches for a delicious variation of flavors in the mango pico.

How can I make this recipe gluten-free?

To make this recipe gluten-free, ensure that the tamari used is gluten-free. You can also substitute the soy-based tamari with coconut aminos, which is a gluten-free alternative.

Can I use a different type of cabbage for the wraps?

Yes, you can use other types of cabbage such as red cabbage or savoy cabbage. Additionally, large lettuce leaves like butter lettuce or romaine can also be used as a substitute for the cabbage wraps.