What a weekend! Paul ran his first half marathon, I made chocolate ice cream for the first time, and we ate sooooo much Indian food. I love life.
But now it’s back to the daily grind and with our race out of the way it’s time to pack in some seriously healthy (and delicious!) food. We can’t be eating Indian food every day if we’re not going to run it off!! Plus, it’s still hot as heck, so let’s eat some colour while we still have it #amiright?
My food photos are usually a tad dark and moody but for this post I had an orange table that reflected the bright colour right into my shot. I ended up really loving the feel of the lighting, and these pictures really remind me of a sunny day in Mexico with big, bright colours highlighting even bigger flavours. It’s so appropriate for this post because these wraps will bring you to total happy dance flavour country. I am actually bursting with excitement to share it with you!
I felt like a crazy person making this recipe because of how many parts there are to it, but essentially it’s just crisp lettuce topped with crispy tofu, mango pico, my favorite almond butter sauce, and chopped peanuts. It’s the best thing I’ve made in a long time, friends. I’m in love!
- 1/3 cup creamy almond butter
- 1 tbsp soy sauce (or Tamari)
- 2 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tbsp fresh lime juice
- 1/2 tsp chili garlic sauce
- 1/2 tsp cayenne pepper (optional)
- Hot water to thin
- 8 ounces extra firm tofu, drained and thoroughly dried
- 3 tbsp sesame oil, divided
- 3 tbsp cornstarch
- 2 1/2 tbsp almond butter dipping sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 ripe mangos, diced
- 1 medium red bell pepper, chopped
- 4 green onions, green parts only, sliced
- 1/3 cup packed cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 tbsp fresh lime juice
- 1/4 tsp Kosher salt
- 1 head butter lettuce or cabbage
- Crispy tofu
- Mango pico
- Almond butter sauce
- Chopped peanuts, for garnish
- To prepare the almond butter sauce, whisk together all ingredients (minus the hot water). Add hot water to thin until a pourable sauce is achieved. Adjust flavors as needed.
- To prepare the tofu, press the tofu in paper towel until it is completely dry. Cut into small rectangles and toss in cornstarch, tapping off any extra. Heat a large skillet over medium heat and add 2 tbsp of sesame oil, add in tofu and fry, flipping on all sides to ensure even browning (about 5 minutes). Set aside.
- Whisk together 2 1/2 tbsp of the almond butter sauce, 1 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp of brown sugar to combine and add the sauce to the tofu in the skillet. Turn up the heat to medium and stir to coat everything together. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside.
- To make the mango pico, combine ingredients into a small serving bowl and toss. Taste, and add additional salt and/or a little squeeze of lime juice. Set aside.
- To assemble, gently pull off a piece of lettuce, one leaf at a time. Repeat until you have 6 to 8 leaves. Divide the salsa amongst the salad wraps, top with crispy tofu, additional almond butter sauce and garnish with chopped peanuts.
- Enjoy immediately.