Tofu Mango Wrap Recipe

Press and cube tofu

Wrap the extra-firm tofu block in a clean kitchen towel or paper towels and press under a heavy pan or tofu press for 15 minutes to remove excess water. After pressing, cut the tofu into 1/2-inch cubes.

Make marinade

In a medium bowl combine soy sauce, rice vinegar, sesame oil, honey (or maple), lime juice, grated ginger and minced garlic. Whisk until blended. Reserve 1 tablespoon of this mixture to fold into the mayo dressing later; place the remaining marinade with the tofu to marinate for 10–15 minutes.

Prep vegetables and mango

While tofu marinates, thinly slice the onion, red pepper, celery and mushrooms. Julienne or grate the carrot. Chop the broccoli into small florets. Peel and slice the mango into 1/4-inch strips or small dice, removing the pit.

Crisp tofu

Heat a large nonstick or cast-iron skillet over medium-high heat with 1 tablespoon neutral oil. If desired, toss tofu cubes with 1 teaspoon cornstarch for extra crisping. When oil is shimmering, add tofu in a single layer and cook without moving for 3–4 minutes until golden on one side. Turn and cook an additional 3–4 minutes until most sides are golden and slightly crisp. Remove tofu to a plate.

Stir-fry vegetables

In the same skillet, add a touch more oil if needed and reduce heat to medium. Add sliced onion and red pepper and cook 2 minutes until softened. Add celery, mushrooms, and broccoli; stir-fry 3–4 minutes until broccoli is bright and tender-crisp. Add grated carrot and cook 1 minute. Return the tofu to the pan and pour remaining marinade over everything. Toss gently and cook 1–2 minutes until flavors combine and liquid is mostly absorbed. Remove from heat and let cool slightly.

Make mango-cashew mayo dressing

In a small bowl combine reserved 1 tablespoon marinade, mayonnaise, chili flakes (or sriracha), salt and pepper. Finely chop or roughly pulse the cashews and fold them into the mayo. If you prefer a smoother dressing, mash half the mango into the mayo to create a creamy mango-mayo; for a chunkier texture, stir in small diced mango pieces instead.

Assemble wraps

Lay out butter lettuce leaves (or warm tortillas) on a work surface. Spread about 1 tablespoon of the mango-cashew mayo down the center of each leaf. Divide the tofu-vegetable mixture evenly among the leaves (about 2 ounces tofu mixture per leaf). Top with fresh mango slices and a few whole or chopped cashews for crunch. Garnish with cilantro or mint and a sprinkle of toasted sesame seeds. Squeeze a lime wedge over each wrap if desired.

Serve

Fold or roll each lettuce leaf to enclose the filling and serve immediately while tofu is still slightly warm. Leftover components can be refrigerated separately for up to 2 days.