Sounds like an odd combo. It is. It is also a wonderful combination. The creamy peanut sauce, the juicy mangoes, crispy tofu, and spicy jalapenos turn out to taste absolutely incredible! Now, this was a multi-step process that took me half of the afternoon, (especially because I had no idea how to cut a mangoJ) but I thought it was incredible and totally worth it. The idea comes from Cookie and Kate, but I changed many things. I used the best peanut sauce in the world (in my mind) (which is in this recipe but I will post on its own soon) instead of her recipe and I cut the jalapeño way down (but my dad sprinkled extra on top, he likes things super spicy!) I also doubled the tofu, because, well, who doesn’t want more tofu??? I used green cabbage but I do not recommend it. It was very tough and hard to chew. I recommend Napa cabbage or lettuce. You could also lightly steam green cabbage for the wraps. Enjoy!
Serves: About ten wraps, depending on how full you stuff them (I got too much cabbage prepped)
Prep Time: 2-3 hours (If you are really speedy you could do it in less than 2 hours)
|For the peanut sauce:||You will need|
|One 13.5 ounce can||Light coconut milk (you can use full fat as well but it was super creamy with light)|
|¼ cup||Red curry paste|
|¾ cup||Smooth, unsweetened peanut butter|
|½ cup||White sugar|
|2 tablespoons||Apple cider vinegar|
|For the mango pico:||You will need|
|2 each||Diced mangoes|
|½ each||Large red bell pepper|
|½ each||Minced jalapeno|
|½ each||Juiced lime|
|5 each||Chopped green onions|
|For the tofu:||You will need|
|2 blocks||Tofu, drained, pressed, and either chopped into cubes or sliced|
|2 tablespoons||Olive oil|
|2 tablespoons||Tamari or any other GF soy sauce|
|½ cup||Roasted peanuts|
|10 leaves||Cabbage, lettuce, tortilla, collards, or any other thing to wrap in|
Step 1: In a small saucepan, stir to combine all the ingredients for the peanut sauce together.
Step 2: On medium heat, bring to a boil, whisking constantly. Simmer for about 5 minutes or until sauce has thickened.
Step 3: Set aside.
Step 4: Stir together the ingredients for the mango pico and place in the refrigerator to chill.
Step 5: Whisk together the tamari, olive oil, and cornstarch. Stir in the tofu.
Step 6: Let the tofu sit in the marinade for a minute and then remove it.
Step 7: In a large frying pan, on medium heat, sauté tofu for a few minutes and then flip when the tofu is crispy and brown. Stir in the about a cup of peanut sauce and the peanuts.
Step 8: Assemble wraps by filling wrapping material with tofu, mango pico, and more peanut sauce. Enjoy!