Ingredients
15oztofu,(organic extra-firm)
1tbspolive oil
1tbspreduced-sodium tamari,or soy sauce
2tsparrowroot starch,or cornstarch
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
2ripe mangos,diced
1medium red bell pepper,chopped
4green onions,(½ bunch), chopped
⅓cupfresh cilantro leaves,chopped
1jalapeño,minced
½lime,juiced
¼tspsalt
1headgreen cabbage,or bibb lettuce
2tbspunsweetened coconut flakes,optional
2tbsppeanuts,chopped, optional
Preparation
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.
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.
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.
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.
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!
