Mango Tofu Wraps With Peanut Sauce

tofu wrap sliced in half on a counter surrounded by ingredients

These delicious wraps are great for lunch or meal prep. Make the components in advance to save time when you're ready to eat!

Course Dinner, Lunch, Main Course

Cuisine American, Asian

Prep Time 25

Cook Time 15

Total Time 40

Servings wraps

Calories 418kcal

Author Lizzie Streit, MS, RDN

Ingredients

14 ounces extra firm tofu pressed if desired and sliced into 1-inch cubes; can also use super firm
1 tablespoon extra virgin olive oil
1 tablespoon sesame oil sub more olive oil if you don't have it
2 tablespoons reduced sodium soy sauce
1 cup coleslaw mix or sub shredded cabbage
1 cup thinly sliced bell pepper
1 cup thinly sliced mango
¼ cup unsweetened coconut flakes
4 big flour tortillas 10-inch or larger
¼ cup chopped fresh cilantro

Peanut sauce

¼ cup creamy peanut butter
2 tablespoons reduced sodium soy sauce
1 lime juiced; about 3 tablespoons
2 tablespoons maple syrup
1 clove garlic minced
¼ teaspoon red pepper flakes
2 to 3 tablespoons water to thin

US Customary - Metric

Instructions

Warm the olive oil and sesame oil in a large skillet over medium heat. A nonstick skillet or well-oiled cast iron works best to prevent sticking and make the tofu crispy. Add the tofu cubes in a single layer and cook for 5 to 6 minutes, undisturbed, before flipping. Cook for another 5 to 6 minutes until golden brown.
Turn off the heat and pour in the soy sauce. Stir to coat the tofu.
In the meantime, prepare the other ingredients. Slice the bell pepper and mango, and gather the coleslaw mix and coconut flakes.
Prepare the peanut sauce. In a measuring cup or mixing bowl, stir together the peanut butter, soy sauce, lime juice, maple syrup, garlic, and red pepper flakes until smooth. If it's too thick, add a teaspoon of water at a time until it's thinned to your desired consistency.
Assemble the wraps. First, make sure your tortillas are at room temperature or, if they were refrigerated, warmed in the microwave for about 10 seconds each to make them easier to roll.
Spoon about ¼ of the coleslaw mix into the center of a tortilla, followed by ¼ of the tofu, and ¼ each of the mango and bell peppers. Sprinkle with coconut flakes and cilantro. It's helpful to have the coleslaw, tofu, and mango and bell pepper slices placed horizontally in the tortilla instead of vertically.
Spoon the peanut sauce over the fillings.
Roll the wrap by first folding the 2 sides that run vertical towards the ingredients in the center. Then, keeping the sides folded inwards, roll the bottom of the tortilla over the fillings and complete the roll. Refer to this Youtube video if you need guidance. Slice the wrap in half.
Assemble the rest of the wraps. Serve with extra peanut sauce for dipping or drizzling, and enjoy!
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Notes

If you want to remove some of the excess water out of the tofu to make it crispier, press it for 5 to 10 minutes before making the recipe. You can skip this step if you are short on time (or if you use super firm tofu, which doesn't need to be pressed). I press my tofu in a makeshift way by putting the block on a plate lined with a paper towel, setting another plate on the tofu block, and placing a stack of cookbooks on top. Of course, you can just use a tofu press if you have one! Once the tofu has been pressed, pat it dry and slice into cubes.
You can prep all of the components in advance and keep them in separate containers in the fridge for 2 to 3 days. If the peanut sauce gets thicker, thin it by mixing in small amounts of water.
Assemble the wraps when you want to eat.

Nutrition