Napa Cabbage Wraps
- 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
- 1 1/2 tsp sambal oelek (chili paste)
- 4 tbsp. crunchy peanut butter
- 1 tbsp. maple syrup
- 1 tsp. sesame oil
- juice of 1and 1/2 limes
- 2 garlic cloves
- salt to taste
- 1/4 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!
If you have extra time, pressing the tofu is where it’s at! Simply wrap the drained tofu in a clean kitchen towel and place on a cutting board. Add something relatively heavy on top of the wrapped tofu (I typically use a cast iron pan) and let it sit for a while (to draw out the water).