Description
Crunchy tofu and sweet mango salsa wrapped in fresh cabbage leaves – a light yet satisfying plant-based meal.
Ingredients
- 14 oz firm tofu (drained and pressed)
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 ripe mango (diced)
- 1/2 red bell pepper (diced)
- 1/4 red onion (finely chopped)
- 1 lime (juiced)
- 1 tbsp fresh cilantro (chopped)
- 8 large cabbage leaves
Instructions
- Cut tofu into 1/2-inch cubes, toss with cornstarch, salt, and pepper
- Heat oil in pan over medium-high heat, cook tofu until golden (8 minutes)
- Combine mango, bell pepper, red onion, lime juice, and cilantro in bowl
- Blanch cabbage leaves in boiling water for 30 seconds to soften
- Fill each leaf with tofu and mango salsa, fold sides inward to wrap
Notes
- Use ripe but firm mango for best texture
- Pat tofu dry thoroughly before cooking for crispiness
- Swap cabbage leaves with lettuce if preferred
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Asian Fusion