Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
Mango salsa cabbage wraps with crispy baked tofu and an irresistible peanut sauce. These salad wraps are light and delicious! Recipe is gluten free & vegan.
Updated by Kathryne Taylor on September 5, 2024
Hi, I’m Kate, and I am a chronic over-stuffer. I recognized the theme while I was making these salad wraps last night. In addition to salad wraps, I over-stuff tacos, burritos, bookshelves, closets and worst of all, my calendar. Basically, anything that can be over-stuffed, I over-stuff.
“All the salsas, please.”
—Me, at Chipotle, as the girl behind the counter struggles to fold over my burrito.
“Sure, I can photograph four recipes in one day, then answer comments and emails, go to yoga, stop by the grocery store and make it to bed at a reasonable hour.”
—Lying to myself on a daily basis.
I want it all, that’s all. The whole buffet on one plate. It’s exhausting. It can also be pretty embarrassing. Apologizing to everyone who’s been trying to reach me by email for the past week? Embarrassing. Trying to eat a saucy, over-stuffed burrito in public? Very embarrassing. Also very messy. Burritos are best consumed in the privacy of one’s own home.
Anyway, you should make these salad wraps. Over-stuff them all you want. I already had a general “tropical salsa meal” concept on my recipe list, but these wraps didn’t come to be until I tried my friend Ali’s Thai-style nachos. She topped her nachos with mango salsa and a drizzle of peanut sauce. Delicious!
I went a little crazy over the mango-peanut combination and immediately started brainstorming potential meals. After eating mango salsa and peanut sauce in various forms all week, I finally arrived at these salad wraps. They’re colorful, filling and full of Thai flavors. They would make a wonderful, light summer meal.
As much as I love the salad wrap version, please feel free to deconstruct the recipe. You could simply serve the mango salsa with chips. Or skip the tofu for a light appetizer. For a hot meal, serve the salsa on top of rice with peanut sauce (as shown here). In the mood for a big green salad? Top fresh lettuce with salsa and peanut sauce.
If you’re in a hurry, use San-J brand peanut sauce to save some time (it’s salty, so I prefer my homemade version). Skip the garnish of peanuts and coconut flakes if you’re really in a time pinch.
Watch How to Make Thai Mango Cabbage Wraps
You also have a few options when it comes to the tofu. I’ve shared my technique for crispy baked tofu already (the trick is to toss the tofu with a tiny bit of oil and some arrowroot starch or corn starch). I recently picked up a new way to infuse that crispy tofu with flavor, thanks to my friend Dana of Minimalist Baker. Basically, you bake the tofu first, then transfer it to a pan on the stove and pour sauce/glaze over it. The tofu soaks up the flavor like a sponge! It’s really neat.
The stove step is just one more step, though, so it’s up to you. The peanut sauce is plenty bold if you just want to drizzle it over the tofu, like I did in the top photo. Check out the last two photos if you want to see what happens when you cook the baked tofu and the sauce together on the stove.
Ok, I’ll admit that I’m an over-thinker in addition to being an over-stuffer. Make these wraps!
More Mango & Peanut Sauce Recipes
If you enjoy this bold flavor combination, these recipes will be right up your alley:
- Crunchy Thai Peanut and Quinoa Salad
- Mango Burrito Bowls with Crispy Tofu and Peanut Sauce
- Fresh Mango Salsa
- Fresh Spring Rolls with Peanut Sauce
- Peanut Slaw with Soba Noodles
- Thai Mango Salad with Peanut Dressing
Please let me know how your wraps turn out in the comments. I love hearing from you.
Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
Mango salsa, crispy baked tofu and an irresistible peanut sauce on cabbage leaves. These salad wraps are light and delicious! Recipe yields 6 to 8 salad wraps. See notes to learn how to make it vegan and/or gluten free.
Ingredients
Crispy baked tofu
- 1 (15 ounce) block of organic extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon reduced-sodium tamari or soy sauce
- 2 teaspoons arrowroot starch or cornstarch
Peanut sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons white wine vinegar or apple cider vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or agave nectar or maple syrup
- 2 teaspoons toasted sesame oil
- ½ lime, juiced
- 2 garlic cloves, pressed or minced
Mango pico
- 2 ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ bunch (about 4) green onions, chopped
- ⅓ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, minced
- ½ lime, juiced
- ¼ teaspoon salt
Everything else
- 1 small head of green cabbage (the smaller, the better) or bibb lettuce
- 2 tablespoons large, unsweetened coconut flakes* (optional)
- 2 tablespoons chopped peanuts (optional)
Instructions
- To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you 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.
- To bake the 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.
- To make the 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.
- To prepare the cabbage/lettuce: Slice off the thick stem and bottom ¼th of the head of cabbage/lettuce. Gently pull off one leaf at a time. Repeat until you have 6 to 8 cabbage leaves.
- If you want to go the extra mile with the tofu: 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 ⅔rds 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! These wraps keep well in the fridge, covered, overnight. Sauce keeps well for up to a week in the fridge, covered.
Notes
Recipe inspired by Ali of Gimme Some Oven (check out her Thai tacos and Thai salad). Baked tofu from my brussels sprouts dish. Skillet tofu technique adapted from Minimalist Baker.
Make it vegan: Use either of the other two suggested natural sweeteners instead of honey
Make it gluten free: Use certified gluten-free tamari instead of soy sauce.Change it up: See suggestions in post. I’m pretty sure pineapple/peach would be great substitutes for the mango. You can substitute almond butter for the peanut butter if you’d like.
Prepare in advance: The baked tofu, salsa and peanut sauce can all be made in advance for easy assembly.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Just made these – WOW. So much flavor and the crunchiness of the cabbage wrap balanced it perfectly. Peanut sauce was to die for. Sharing with all of my friends! Thanks for the recipe!
Hooray! Thank you, Melody, for sharing it with your friends!
I’m such an over-stuffer that I ate this in a bowl because I knew there was no way a cabbage leaf could contain the amount I wanted. This is the second time I’ve made it but the first time I took the extra step with the tofu–I’ll never skip it again.
This weekend also featured your pineapple fried rice and honey mustard Brussels slaw (at different meals). Thanks for making my life so delicious (and healthy).
Over-stuffers unite! So glad you are enjoying my recipes, Erika! :D
Wow, this was seriously delicious! My husband is a die hard carnivore and this dish had him trying to spoon up every last drop, including what we had originally planning on saving for lunch the next day :)
I am going to try to use this peanut sauce in a few other dishes as well, it’s just that good!! We served the cabbage wraps with fresh grilled corn and felt like we were eating a meal beautiful and delicious enough to be featured on a magazine cover. Thank you so much for sharing!
Hooray!!! So glad to hear that, Beth. Peanut sauce is just the best.
Oh my gosh these were so delicious! Light and fresh tasting but also surprisingly filling. Thanks for a stellar recipe :)
I made these when my husband was out of the country (he doesn’t like tofu) and they were amazing! Had leftover mango salsa and peanut sauce and did the same thing with chicken for him, when he returned. He loved them. Will be trying the Mango Spring Rolls next! Thank you!
Thank you, Anne! So glad you both enjoyed the wraps!
These were awesome. I thought cabbage flavor would be overpowering, but it was an awesome bowl and other flavors took over!
Thanks, Nicole! So glad you enjoyed the wraps!
Well, this was a grand success @ my home! Especially when I added the masala was a great din din! Since it is just me & my hubby, this lasted. Something I wanted to share for a nice diner together.
So glad to hear it! Thank you, Frances!
I tried this recipe tonight, the first from your site. The only change I made was I subbed tofu for tempeh. Soo delicious! Can’t wait to try more of your recipes, thank you!
Thank you, Amirah! So glad you enjoyed this one. I hope you enjoy the others just as much!
I made these tonight and they are so delicious. A perfect summer meal. I also mustvsay that this is the first time myself and my boyfriend have actually enjoyed (even, loved) tofu! Yay for soggy free perfectly crisp tofu.
Thank you, Deana! Really glad to hear it!
Every recipe I’ve tried from your website is remarkable! I don’t even like mango yet these cabbage wraps were incredible..I could definitely drink the peanut sauce. You should try your hand at making dolmas sometime! I know it’s not really following the picnic summer theme, but dolmas are delicious when it’s hot out.
Yay, thanks Sam! I’m impressed that you gave these a shot even though you don’t love mangos. :) I need to give dolmas another chance!
Thank you so much for these delicious and easy to make recipes! My husband and two young children really enjoyed the fried rice and mango tofu lettuce wraps. I have bookmarked your site for more help in the future! Your site has really helped me as I navigate a full time career and eating vegetarian and gluten free.
Thank you, Erin! Delighted to hear it. :D
I just made this! Bought the fresh ingredients on my way home and the prep is relatively quick(I was very hungry when making it so time counts…). Dinner was ready in no time.
I used baby gem lettuce instead of the cabbage and it was a bit messy to eat but the crispiness and freshness was a perfect match. This recipe has made my day, thanks Kate, it was spot on :)
Hooray! Thank you, Marie-Laure!
I have made this before & added some CaraMasala as a side dish. I is always great!! What so you suggest if instead of peanut sauce?
Thanks, Frances! If you’re looking for an alternative sauce, I think this avocado-based sauce would be great.
All I can say is Wow! I’m telling you what girl, you have got an amazing niche for healthy, vegan cooking! Out of the 3 recipes I have made from your website, every one scores a 10+! Thank you!!
Thank you so much, Jessica! :)
These are so delicious and look beautiful too. I served them w/ coconut rice and it made a wonderful meal.
Thank you, Angela! That sounds great!
Um, yeah, so these are AWESOME!! We came to this recipe for the following reason; My man, who has mega-sucked at cooking in the past, is learning to cook on his own accord these days! Really, the food he made before was nasty and it was always something like fried onions on a super hard old egg, and his only herb was salt; The kind of stuff a desperate bachelor bachelor would make in a movie when they want to show you how scruffy his life is in some exaggerated man cave. BUT he decided to change his ways and is making great progress by cooking different recipes every night. I just chop stuff and enable him. We have particularly been picking recipes from your blog. He is becoming surprisingly good and is suddenly banging out delicious things on a regular basis! He made these wraps tonight, and I wanted to flip. SO GOOOD. SO GOOOD. The only downside is that when I called him on the phone and asked him to get mangoes, he did not mention that he does not know what mangoes are (he’s Finnish…Nordic by nature. They eat cheese and reindeer up here and mangoes had never entered his radar before.) Anyway, he came home with a pretty busted and funky mango that had the texture of well aged limestone. I was like, Why the &$% did you pick this one, man?” Well, He cooked it in the oven to get it to ripen (realizing that this was a controversial move) and…well that unsalvageable mango still sucked pretty BAD, but this dish is so awesome that it was still awesome even with that raggedy old thing thrown in there. Anyway, THANKS!!! This blog is great, and it is even helping to improve our lives :)
Your comment made me smile, Kitty! High five to your Nordic fellow for learning how to cook, with mangos no less!!!
I can not express how in love with this recipe I am. When I became vegan, I used this recipe the first time I ever cooked tofu (and it was only the second time I’d eaten it) and it turned me into an absolute tofu enthusiast. In under 3 months I’ve made this tofu 4 times and everyone who tries it completely changes their idea of it as this flavourless, mushy substance into ‘wow, this is actually pretty great!’
The first 2 times I made it I followed the recipe exactly, and the second two times, I paired the tofu (cooked in the peanut sauce) with your pineapple fried rice and the flavours went SO well together. Every time I buy tofu, I know exactly what I’m gonna do with it.
Thank you so much for this amazing recipe! I’ve made over 10 things from your blog so far and I’ve made every single one of them at least once more.
Hooray! Thank you, Alana. So glad you’re enjoying the tofu technique and my recipes. Happy holidays!
Made the peanut sauce. AMAZING! Used on vegan stir fry… had by meat-loving men going nuts!! Thank you!
Awesome! Thank you, Ilonka!
Sitting here in my kitchen wanting to make a Thai red curry. I logged on and found your recipe with kale etc which I’m going to make. I then followed it with a salsa recipe and found your mango salsa and then this stuffed cabbage salsa. I don’t seem to be able to stop searching for more. You seem to use all the ingredients that I’m familiar with. Being lactose intolerant and vegetarian, I’m so glad I came across your blog. I’m having a potluck lunch for 20-30 youth from my church tomorrow and I’m sure I will hear lots about these recipes. Keep up the good work you’re doing. Since it is summer in Australia, mangoes are in season, I’m laughing all the way to the market. Yeah!!!
We had this for dinner tonight. The salsa was amazing and just spicy enough to. The tofu was incredible. I’ve baked tofu before and love it, but really liked the results of the additional step of toasting the coconut and chopped peanuts and then adding the tofu and peanut sauce. I might even be able to fool a few of my friends who don’t think they like tofu. We don’t have cabbage around here that is small enough usually. We used butter lettuce instead and it was just okay. We ended up eating it over rice and that was quite nice!
My kids love food that they get to assemble themselves, so this was a fun meal for them. We are all overstuffers so it was messy, but fun.
I’ve used your technic for preparing tofu, and I have to say I’m dissapointed by the crispness (or lack of) in my tofu. I have better luck if I throw it in a hot frying pan with a tsp of oil. Turns out much better than baking on a sheet in the oven.
I’m sorry to hear that, Beth. I’ve been making a lot of baked tofu lately, which always turns out nice and crispy for me. Using extra-firm tofu and pressing out as much moisture as possible is key. I’ve discovered that I can press out more moisture, more quickly, if I slice the tofu into even pieces and then press it between towels, with something heavy on top for a while.
Made these last night, and they were soo good!! Will definitely be using the mango pico on fish this summer!
Made this for my family tonight after a busy day for everyone. I’m trying to give up wheat. They want food that tastes good. This. Was. Awesome. Also pretty quick if you buy the peanut sauce.
Made this last night, but I used red leaf lettuce instead of cabbage. It was delicious! I should have stirred the tofu a bit while it was in the oven though, it stuck to the foil. >_< But they were crispy. :) Will definitely make it again!
I made this last night, it was absolutely delicious and looked pretty too! My husband, who is not a veggie man and makes faces when I talk about tofu, said it looked and smelled really good too, and that’s a huge compliment from him!
I had tofu in the fridge that needed to be used, and my husband is a die-hard meat eater. I checked your blog post on meatless recipes carnivores would love and found this one. When my husband came home and asked what was for dinner and I said “mango cabbage wraps”, his first comment was “Is there meat?” I told him no, but promised him he would like this dish. WOW. We both absolutely LOVED it! He told me about 6 times while eating how delicious this was. He even said he’d be totally open to Meatless Mondays if every recipe was as amazing as this one. Thank you for yet another success! We will be making this all the time!
I was wondering if this would be good at room temperature? I was thinking of bringing it to book club an hour away. Any thoughts?
Yes, definitely!
I usually don’t leave comments, but I tried this recipe today (although not to a T) but it was absolutely delicious! Thank you for this recipe!!
Made these last night – so amazing. Bursting with flavor and freshness. Thanks so much!
My 11-year-old daughter and I loved this. Thank you so much.
These were absolutely amazing! Thank you so so so much for this recipe. All of the ingredients work so beautifully together. I cannot wait to try your other vegetarian recipes :)
I made this tonight (and posted on Instagram) and it was amazing. I had one mediocre mango so I supplemented with two small peaches and it was awesome. Great flavors with the sauce, the crispy tofu, and the salsa. Everything worked well. I’ll be eating this tomorrow as well
Awesome!! I’m so glad. Thank you for letting me know, Angela!
Absolutely fantastic – I came across this website and thought the ingredients were interesting so decided to make this dish. It was phenomenal – a bit of work but substantial leftover (particularly a fresh mango salsa) but the tofu was out of this world and I had just assumed all tofu would be on the soggy side. Your technique in making the tofu perhaps what takes this recipe to the next level.
Thank you so much for posting and I look forward to trying your other recipes. Thanks
Thank you, Ric! I really appreciate your comment. Delighted to hear you enjoyed this one and hope you find some other recipes that appeal to you here, too!
After making these for 2 years with my (non-vegetarian) boyfriend, and having them be our all-time favourite dish to make (and eat, obviously) together, this seems like a long overdue comment to let you know how completely spectacular this recipe is!! This crispy tofu method has revolutionized my views on what was previously a neglected protein source in my diet. And that peanut sauce…simply perfection. I’ve been following your blog for years, and it’s provided me with so many crazy good meals – you are a wonder! Thanks Kate!
Is it possible to use broccoli or cauliflower instead of the tofu? My younger brother is very picky, but this recipe looks great!
Those are interesting ideas! I’d probably just skip the tofu for lighter wraps… although, for the record, a lot of people who have never enjoyed tofu love my crispy baked tofu. :)
soo amazing!! One of the best recipes I’ve tried. I just used regular flour instead of arrowroot and it worked fine. Definitely will be making again.
Great!
I feel like I need to write an official thank you to you for your recipes, especially this one. We make these wraps at least every two weeks (and hubs eats the sauce out of the jar). I knew these were something super special when I made them for my 84 year old committed carnivore father and he proclaimed repeatedly how good they were, although he was a bit dubious when I told him the ingredients (leaving out the tofu bit, and he just kept asking “what’s the thing that’s like meat?”
So sweet of you, Frances! I’m so happy everyone likes these (even if it takes some slight fibbing). :)
Amazing! Everyone raved – wished we had made more. Perfect blend of flavors.
Wonderful! Next time–a double batch!
Thank you, Melanie!
I am a total fan of your meals and am working on incorporating a new salad of yours each week….I am also on Weight Watchers and have shared your page to our groups Facebook page! Do you have the time and ability to include a nutritional breakdown per serving with your recipes?
Vegetarian daughter is home. I was looking for vegetarian recipes for carnivores :-) I hate when people do this, but I substituted several things – I lightly stir fried the cabbage and I used prepared Costco mango salsa. The tofu had a great texture. I dumped the peanut sauce over the tofu after baking – stir fried – again substituted crunchy peanut butter for smooth – and even my peanut despising husband said it was pretty good. Vegetarian daughter enjoyed it, too So, despite doing everything possible to ruin this meal – the recipe is really pretty good, even for carnivores, and it’s obviously bomb proof!
I’m glad your version worked so well, Bridget! This is a great recipe for customization.
We were worried we couldn’t use up a whole cabbage, so we turned this into a salad with some charred Bak choi, and it was incredible. This is the first recipe of yours I have made, and I’m already a devoted fan. This peanut sauce is just delicious! I can’t wait to try your pineapple fried rice recipe later this week.
Your version sounds delicious, Faren! Thanks.
OK, OK, so I’ve always loved this blog and the recipes, but this recipe sent me over the top. It is DELICIOUS. My husband said, “When did you become gourmet?” And then I immediately went and pre-ordered your book. Thanks again for another great recipe.
I’m so glad this was such a hit, Erin! I can’t wait for you to see the book. :)
WOW! What an AMAZING recipe!!!
Thanks, Kristen!
I just made this tonight, and it is amazing! I love the mango/peanut flavor too, though I didn’t know it until now. I only wish I had prepped a bit ahead of time, instead of doing it all at once, as it was a little time consuming. (I have a very small apartment kitchen, so it’s always a bit of a challenge)
Amazing flavoring, great tip on how to make the tofu, even easier than I’ve encountered in the past.
I would make this again in a heartbeat. Everyone LOVED it! Thank you!
Yes, mise en place is important, especially with limited space! Good to hear the tofu was a hit, too! Thanks, Ellyn.
Hi! We get really bad heartburn from any kind of peppers (and tomatoes). Any suggestions for substitutions for the bell and jalapeno peppers? It sounds wonderful and we’d love to try it!
I’d suggest something mild and crunchy, like radish or celery, so you don’t miss out on the texture!
Delicious! Light but surprisingly filling. Licked the peanut sauce bowl clean!
Wonderful! Thanks, Hannah!
I made this last week :) I was not a fan of the cabbage – I don’t know if it was the particular head I bought, but raw cabbage is a bit too rough for me. What tastes amazing is that peanut sauce!! That peanut sauce was sooooo delicious, I made a pad thai dish and used that for the sauce :) YUM!! I love all of the parts in this recipe, just not the cabbage. Thinking of doing this again, but making them lettuce cups or just with rice or I don’t know :) Thanks, Kate! I still rate this 5 starts because the flavors were awesome – I wouldn’t penalize just because I don’t like cabbage lol.
Thank you, Stephie! That was diplomatic of you. Feel free to experiment–there are lots of different components in this dish to work with!
This was awesome! I found this recipe on a roundup blog post for “carnivore” approved vegetarian dishes. We are trying to eat less meat and my husband thought it was great (he usually doesn’t go for tofu). The pico was about 3 times what we needed for this meal (I did add an avocado to it), but I plan to use it tomorrow night on salmon. Can’t wait! Thanks for sharing!
That crispy tofu converts lots of skeptics. :) I hope you can make good use of the leftover pico!
Your recipes are awesome! I never post on websites but here I am. Your personality is cool also, thanks for keeping it real, so many of the bloggers are self centered and annoying.
Hahaha, thanks, Joannah. I’m glad you love the blog and the recipes. Thanks for reading!
This salad looks wonderful! We both love Thai food, are vegan, but not worried about using honey! I never use agave because it is high in fructose, and fructose causes weight gain, plus other problems. Just thought you might want to do some research on that.
Thank you so very much for your recipes, and I love to read your blogs! Am almost 76, and we eat mostly raw foods! My hubby is 81, and can do hard physical work for long days! Is always helping people move, or build, or whatever they need done! It pays to eat healthy, and exercise!
Hi, Donna! Yes, I know that about agave, I just give the option because lots of vegans won’t eat honey because it is a bee product. It’s great to hear that the two of you are in such spectacular health! It definitely pays off to eat nourishing foods and keep active.