Crispy Tofu Cabbage Cups with Peanut Sauce

Serves: 16 cups

Prep time: 15 minutes, Bake time : 40 minutes


Crispy baked tofu

-1 block (15 ounce) of extra-firm tofu

-1 tbsp olive oil

-1 tbsp reduced-sodium soy sauce (or tamari)

-2 tsp cornstarch

Mango salsa

-2 cups mango, diced into small cubes

-1 medium red or orange bell pepper, chopped

-4 green onions stalks, chopped

-1 jalapeño, minced

-1 tbsp lime juice

-dash of salt and pepper

Peanut sesame sauce

-⅓ cup creamy natural peanut butter

-2 tablespoons apple cider vinegar

-2 tablespoons reduced-sodium soy sauce (or tamari)

-2 tablespoons honey maple syrup

-2 teaspoons toasted sesame oil

-2 tbsp water

-1 tsp siracha sauce

-1 tbsp lime juice

-2 large garlic cloves, pressed or minced


-1 small head of green cabbage

-Almond flakes or crushed peanuts (optional)


1-Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Drain the tofu by gently using your hands to squeeze out some of the water. Slice the block of tofu into 4 to 6 slices. Place the tofu slices paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans to press the water out of the tofu.

2-While the tofu drains, make the peanut sauce: simply whisk together all sauce ingredients until well blended. If the sauce seems too thick, add more water until desired consistency. Set aside

3-To bake the tofu: cut the drained tofu into small cubes. Transfer into small bowl. Whisk together 1 tbsp olive oil and soy sauce, then drizzle over the tofu and toss to coat. Sprinkle 1 tsp cornstarch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with another tsp cornstarch. Arrange the tofu in an even layer on the baking sheet. Bake for 20 minutes, toss, and bake for another 20 minutes until tofu is crisp and golden.

4- To make the mango salsa: Combine all ingredients in a small bowl and toss. Taste and adjust salt accordingly.

5- To prepare the cabbage cups : slice off the thick stem and bottom 1/4th of the head of cabbage/lettuce. Gently pull off one leaf at a time. Place cabbage in muffin tin, cutting the edges that stick out with clean scissors. To assemble the cups, divide the salsa. Top with tofu and peanut sauce.