This Vegan Lettuce Wrap stuffed with crisped up marinated tofu, juicy mango cubes and the crunch of roasted peanuts is irresistibly delicious and totally good for you!
Sometimes, a dish hits upon that perfect combination of delicious and healthy. And you cannot wait to blog about it. I felt the same over a year ago. But by the time I made the time to download the photos and share this recipe with you, it was no longer the mango season and it did not feel fair to blog something with lusciously ripe mangoes when they were no longer available.
This is one dish you must serve to someone who hates tofu. I promise you, you’ll have a convert right there. I prefer Green Leaf lettuce (because I have it handy in my kitchen garden) but you can use Iceberg as well.
The soy-ginger-honey dressing / marinade is my staple Asian dressing. A vegan version of this dressing can be easily prepared by replacing honey with agave nectar, maple syrup or even jaggery syrup. For a more pronounced flavour, add 1 tsp of sesame oil to this. If you use dried ground ginger, you can prepare a small bottle of this dressing and keep it for anytime use in the refrigerator.
This makes a perfect DIY party appetiser. Pile up the filling in a bowl, keep a stack of lettuce leaves, a bowl of roasted peanuts and the dressing and allow your guests to assemble their wraps. A no-sweat, non-fried party appetiser!
And now, I cannot wait to share this recipe with you, so you can enjoy a completely delicious lettuce wrap while the mangoes are in season.