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Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

Cookie and Kate
  • minutes
  • Serves 4 to 8

INGREDIENTS

1/3 cup

Cilantro, packed fresh leaves

2

Garlic cloves

1

small head Green cabbage

1/2

bunch Green onions

1

Jalapeno

1

Lime

2

Mangos, ripe

2 tbsp

Peanuts

1

Red bell pepper, medium

1

block Tofu, organic extra-firm

2 tbsp

Honey or agave nectar or maple syrup

1/3 cup

Peanut butter, creamy

3 tbsp

Tamari or soy sauce, reduced-sodium

2 tsp

Arrowroot starch or cornstarch

1/8 tsp

Salt

1 tbsp

Olive oil

2 tsp

Sesame oil, toasted

2 tbsp

White wine vinegar or apple cider vinegar

2 tbsp

Coconut flakes* (optional), large unsweetened