600 g Tofu (extra firm, drained)
1 tbsp Avocado Oil
1 tsp Arrowroot Powder
⅓ cup Tamari (divided)
⅓ cup All Natural Peanut Butter
3 tbsp Lime Juice
1 tbsp Coconut Sugar
1 tbsp Sesame Oil
3 tbsp Water
1 ⅓ Mango (diced 1 large /2 small)
1 Red Bell Pepper (chopped large)
240 g Green Cabbage (pulled apart into leaves)
1 tsp Coriander (optional, chopped)
1
Preheat the oven to 400º / 204ºC and line a baking sheet with parchment
paper. Slice the tofu into cubes and pat dry with a paper towel, pressing
gently to remove excess liquid. Add the tofu to a small bowl and toss with
avocado oil, arrowroot powder and half the tamari. Place on the baking sheet
and cook for 25 to 30 minutes, flipping halfway through.
2
While the tofu is cooking, add the remaining tamari, peanut butter, lime
juice, coconut sugar, sesame oil and water to a blender and process until
smooth.
3
Place the tofu, along with the mango and pepper into the cabbage leaves.
Top with the peanut sauce and coriander, if using. Serve and enjoy!
My notes go here
