Tofu Cabbage Wraps with Peanut Sauce
Preheat the oven to 400º / 204ºC and line a baking sheet with parchment paper. Slice the tofu into cubes and pat dry with a paper towel, pressing gently to
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
Ingredients
- 600 g Tofu (extra firm, drained)
- 1 tbsp Avocado Oil
- 1 tsp Arrowroot Powder
- ⅓ cup Tamari (divided)
- ⅓ cup All Natural Peanut Butter
- 3 tbsp Lime Juice
- 1 tbsp Coconut Sugar
- 1 tbsp Sesame Oil
- 3 tbsp Water
- 1 ⅓ Mango (diced 1 large /2 small)
- 1 Red Bell Pepper (chopped large)
- 240 g Green Cabbage (pulled apart into leaves)
- 1 tsp Coriander (optional, chopped)
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