Total Time50 mins
 600 g Tofu (extra firm, drained)
 1 tbsp Avocado Oil
 1 tsp Arrowroot Powder
  cup Tamari (divided)
  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)

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.


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


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

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