I can officially announce that this dish is a slice of tofu heaven! The past week, I kept seeing pictures of chicken lettuce wraps and then of course I started dreaming of chicken lettuce wraps. The delicious crunch of the lettuce and sweetness of the sauce; I just could not stop envisioning taking a massive delectable bite out of something sooo good but at the same time low carb!  However, I had tofu and no chicken at home. Well not to worry, I found this recipe from an adorable blog called, Cookie + Kate. It incorporates everything you could possible want in a healthy meal and  I give this a million thumbs up!

Though I have to admit it, I made this during the summer when mangos were in peek season and oh so delicious. But even though it is Fall, we can still have an occasional burst of some summery food to remind us that summer will come again…..not for a while, but it will someday return! For now, this is a great light meal to have, especially if you have a tropical vacation coming up sometime soon!

INGREDIENTS

Crispy Baked Tofu
* 1 (15 ounce) block of organic extra-firm tofu
* 1 Tablespoon olive oil
* 1 Tablespoon reduced-sodium tamari sauce
* 2 teaspoons arrowroot starch or cornstarch

Peanut Sauce
* 1/3 cup creamy peanut butter
* 2 Tablespoons white wine vinegar or apple cider vinegar
* 2 Tablespoons reduced-sodium tamari sauce
* 2 Tablespoons honey or agave nectar or maple syrup
* 2 teaspoons toasted sesame oil
* 1/2 lime, juiced
* 2 garlic cloves, pressed or minced

Mango Salsa
* 2 ripe mangos, diced
* 1 medium red bell pepper, chopped
* 1/3 cup packed fresh cilantro leaves, chopped
* 1/2 lime, juiced
* (optional 1 jalapeño, minced)

EVERYTHING ELSE
* Large head of lettuce or even a head of green cabbage
* Optional: peanuts

Click below for the recipe instructions and more pictures! 

INSTRUCTIONS

1. To Prepare the tofu: Preheat the oven to 400 degrees fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms and paper towels to gently squeeze our the excess water. Slice the tofu into 1/2 inch thick slabs  (if needed repeat the process of squeezing out excess water with a paper towel and your palms).

2. To bake the tofu: Cut the tofu into 1 inch pieces. Whisk together 1 Tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon arrowroot starch (or cornstarch) over the tofu, then toss to coat evenly. Repeat with 1 more teaspoon of starch. Arrange the tofu in an even layer on the baking sheet. Bake 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden!

3. To make the peanut sauce: Whisk together all of the sauce ingredients until well blended. If the flavor seems too bold or the sauce is too thick, thin it with a Tablespoon or two of water. Set aside.

4. To make the mango salsa: Combine the salsa ingredients in a small bowl and toss. Add additional salt or a splash of  vinegar if necessary and set aside.

5. To prepare the lettuce/cabbage: Slice off the thick stem and bottom 1/4th of the head. Gently pull off one leaf at a time. This was the hardest part for me with the lettuce! A tip that may help is to pull off a few leafs in a chunk at one time and then separate them gently!

Recipe adapted from Cookie and Kate blog!