So fresh and so clean, clean! Sesame tofu, crunchy veggies and fresh herbs are all wrapped up in Napa cabbage and ready for spicy peanut sauce in this summertime staple.
That’s a wrap! With temps on the rise, Napa cabbage wraps with peanut sauce are the perfect way to bid adieu to carb heavy meals. These refreshing cabbage wraps require almost no cooking at all and keep things oh-so-fresh, light and clean.
Napa cabbage (sometimes known as Chinese cabbage) is a sturdy, low-calorie stand-in for bread. Plus, it’s naturally gluten-free, packed with antioxidants such as carotenoids. Helllooo, healthy eyes and strong cardiovascular health! Clear eyes. Full hearts. Can’t lose with this recipe. Any other Friday Night Lights fans out there? I digress…
It’s also a brilliant source of insoluble dietary fiber (which touts cancer-protective and cholesterol lowering benefits). AND it’s wonderfully crisp, crunchy and delicious wrapped around lightly seared sesame tofu, crunchy carrots, bell pepper, hydrating cucumber, cilantro and cooling mint. Wanna see how to wrap them? They’re suuuuper easy.
Wrapping things up couldn’t be easier! I did use a big ol’ toothpick to secure each napa cabbage wrap because well, I like things neat and tidy. Especially when the wraps are en route to the park, beach or lunchroom.
Crunching into one of these delicious, protein-packed wraps couldn’t be more satisfying. Particularly when dunked into lick-the-bowl-clean peanut sauce. Don’t you think spicy, tangy peanut sauce makes everything better?
These Napa cabbage wraps with peanut sauce are pure love and sunshine! They’re the perfectly light, crunchy lunch, but could also double as a satisfying appetizer or dinner. Enjoy!
- 1 large Napa cabbage
- 1 cup shredded carrots
- 1 red bell pepper, sliced and seeds removed
- 1 large cucumber, julienned (use a julienne peeler)
- 12 oz package extra firm tofu
- 2 tsp sesame oil
- 2 tbsp olive oil
- pinch of sea salt
- 1 bunch of cilantro
- 1 bunch of mint
- 1 tbsp. brown rice vinegar
- 3 tbsp. low-sodium tamari
- 1½ tsp sambal oelek (chili paste)
- 4 tbsp. crunchy peanut butter
- 1 tbsp. maple syrup
- 1 tsp. sesame oil
- juice of 1and ½ limes
- 2 garlic cloves
- salt to taste
- ¼ cup roughly chopped peanuts (optional, to top)
- 2 tbsp red chili flakes (optional, to top)
- Drain the tofu from any water and pat dry. (Press the tofu for 30 minutes if you have the time). Slice in half (vertically).
- Heat a large cast-iron pan (preferred) or frying pan. Add 2 tbsp. olive oil and 2 tsp. sesame oil.
- Cook the two slabs of tofu for about 10 minutes (3-5 minutes on each side), until lightly seared. Carefully remove the tofu from the pan and set aside to cool.
- To make the peanut sauce, place all ingredients (except for optional toppings and salt) in a high-speed food processor or blender. Whirl away until creamy and smooth. Add salt to taste and spoon sauce into a small dipping bowl. Top with peanuts and chili flakes.
- Now that the tofu has cooled, cut it into strips. Set aside.
- Rinse the Napa cabbage and pat to dry. Chop off the very bottom part of the cabbage to “loosen” the leaves.
- Pull cabbage leaves apart carefully and add veggies (bell pepper, carrots and cucumber) and tofu (about 2-3 strips per wrap). Add mint leaves and cilantro as desired. Roll them up! Secure with a toothpick as needed.
- Serve with peanut sauce. Enjoy!