Comments on: Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

By: Kathryn

Kathryn — Mon, 06 Jul 2026 23:03:52 +0000

Absolutely delicious! Followed exactly, using butter lettuce. We ended up tearing the lettuce and serving the tofu, mango, and sauce over top for easier eating.

I have chronic fatigue syndrome so this was a lot of work for me. Next time I’d split into steps and rest between.

By: Cookie and Kate

Cookie and Kate — Tue, 26 May 2026 01:43:27 +0000

In reply to Nancy. Hi Nancy, you might want something with a bit of crunch. I might just omit it from the mango salsa, and add some finely shredded cabbage to the wraps for texture and fiber.

By: Nancy

Nancy — Fri, 22 May 2026 14:50:33 +0000

what can i substitute for the red pepper?

By: Cookie and Kate

Cookie and Kate — Wed, 01 Apr 2026 00:56:25 +0000

In reply to Marissa Cohen. Hi Marissa, the salsa should keep for 2-3 days in the refrigerator.

By: Marissa Cohen

Marissa Cohen — Tue, 31 Mar 2026 03:58:17 +0000

This recipe is a keeper! Absolutely delightful! Kate, how long will the leftover mango salsa stay good in the fridge?

By: Cara

Cara — Thu, 05 Jun 2025 13:33:34 +0000

Delicious. Though I have to confess I took many liberties. But that’s ok, because sometimes we gotta work with the time and ingredients we have. I would definitely remake. The tofu – crispy, but I would dial back baking by 5 minutes next time because it began to dry out a bit. Cooking through with the sauce, peanuts and coconut would take it over the top, but I just threw all those things on top. Sauce is divine. Skipped the mango salsa and just through some scallions and lime juice on top. And used lettuce leaves instead of cabbage.

By: Kim

Kim — Fri, 30 May 2025 15:26:18 +0000

Hi Kate, I have been a follower for several years. I think it is high time I dropped you a note to let you know that both your cookbook and website are my first go-tos when looking for recipes. And I might add, because I generally find what I am looking for, they are more often than not my last go-tos. Thank you for taking the time to continue to supply us with great ideas and delicioius recipes. Your recipes help so much when it comes to entertaining and when I get tired of my own cooking and am looking to add something new and fresh to our daily fare. Thanks again for all you do.
Cheers, Kim

By: Jeannine

Jeannine — Fri, 25 Apr 2025 17:38:00 +0000

This recipe is absolutely scrumptious!

I put it in rice paper wrappers instead of cabbage.

I did end up with a lot more of the mango salad than I needed for the tofu (maybe my mangos were extra large?), but it was so good that I’ve just been eating it on its own the last couple days.

I already can’t wait to make this again! So healthy, easy, and so, so delicious!

By: Dan K in Lafayette

Dan K in Lafayette — Tue, 08 Apr 2025 01:07:03 +0000

This also works great if you accidentally get iceberg lettuce and then flex the whole thing as a salad instead :)

By: CarolB

CarolB — Tue, 09 Jul 2024 21:56:59 +0000

Delicious!tofu was perfectly crisp and brown on outside and firm inside. Delightful mix with peanuts, coconut, sauce & salsa. The mango salsa really spiced it up,resulting in a mouth watering explosion in your mouth!I used avocado oil, no sweetener and 1/2 red onion finely chopped p/o scallions. In my air fryer, the first side of tofu was done in 15 minutes and the other side 8 minutes- perfect!
Wonderful recipe! This way of air frying tofu will be my go to method now!