These Thai Mango Lettuce Wraps, served over ice, are deliciously light and refreshing, perfect for summer!
The air conditioners are on, the jackets are packed and the shoes have been replaced by the flip-flops. Whoa! The summers are here. The soaring heat of this season doesn’t just call for the obvious changes but also calls for a change in the diet. Yes, one really needs to drink and eat a lot of light food in order to stay cool and healthy in this weather. Satisfying one such craving of mine on a bright sunny day, I made this exciting and energizing dish.
With an open green lettuce leaf as its base and salad made of seasonal mangoes, onions, bell peppers, tofu, sesame seeds and chilies, this Thai Mango Lettuce Wrap looks awesomely variegated. The ingredients of salad are tossed in a light peanut dressing to add sweetness to the tangy and spicy flavors of mango and chili. The tofu is added making this wrap a protein-rich meal and the peanuts and cashews are sprinkled to enjoy the fun crunch. Not to miss, a bed of rice noodles lays underneath the salad, which really binds the flavors and gives you a stomach-filling yet light feel in the end.
The Thai Mango Lettuce Wrap is an awesome combination of sweet, sour, tangy and juicy flavors. With almost everything raw, it is quick to make and absolutely perfect for scorching hot days. Serve it as an appetizer or a meal, but accompany it with a glass of fresh strawberry lemonade. Do try this Thai Mango Lettuce Wrap to cool the sting with which summer has dawned on us. Enjoy!
STEP BY STEP VIDEO:
Thai Mango Lettuce Wrap
These Thai Mango Lettuce Wraps, served over ice, are deliciously light and refreshing, perfect for summer! The tofu-mango-chili filling with peanut dressing adds an awesome combination of sweet, sour, tangy and spicy flavors.
- 1 block (16 ounce) extra firm tofu
- 2 tbsp oil
- 2 tbsp soy sauce
- 2 tbsp corn starch
- 4 oz rice noodles
- warm water to soak the noodles
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp honey
- 2 tbsp lemon juice
- 2 tsp sriracha (hot sauce)
- 1/2 tsp lemon zest
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 tbsp warm water or as required to adjust the consistency of the sauce
- 2 ripe mangoes, chopped into small pieces
- 1/2 cup red, green, orange peppers, chopped
- 1/2 cup onions, chopped
- 1/2 cup cilantro, chopped
- 1 tsp green chili or jalapeño, chopped
- 1/2 tsp red chili flakes
- 1/2 lemon juice
- salt to taste
- 1 lettuce head
- 2 tbsp sesame seeds for garnish
- roasted peanuts for garnish
- cashews for garnish
- Place the rice noodles in a bowl. Cover them with water, so that they have about 1 inch of water on top of them. Let them soak for 15 minutes and then drain them in a colander. Keep it aside until assembly.
- To prepare the tofu, drain and wash it with running water . Then wrap a small block of it in a kitchen towel and gently press it to squeeze out the extra water. Now, slice the tofu into cubes. Then, again wrap it in dry paper towel and leave it for 10 minutes so that all the extra moisture comes out.
- Transfer the tofu to a bowl. Toss it with olive oil, soy sauce and cornstarch to make a coating on the outside, which will make them extra crispy.
- Preheat the air fryer or oven to 375º F. For the air fryer, arrange the tofu so that they aren’t on top of each other and then cook them for 20 minutes. Make sure to lightly mix the tofu in between for an even cooking. For the oven, arrange the tofu on a greased baking sheet and bake for 15-20 minutes. Toss in between. Bake them till they are golden brown.
- For the peanut sauce, mix all the ingredients together and adjust the salt according to your taste. If the sauce is too thick, add some warm water and adjust the consistency.
- To prepare the mango salad, mix everything together. Adjust the salt to the veggies and add the peanut sauce.
- For the lettuce cups, gently pull out the lettuce leaves When you have 8-10 leaves, soak them in ice cold water till you are ready to assemble them.
- To assemble the wraps, take a lettuce leaf, pile some rice noodles on top, and finish it with some mango salad and tofu. Garnish with sesame seeds, peanuts and cashews and some additional peanut dressing. Your Thai Mango Lettuce Wraps are ready to serve!
- Peanut dressing stays good in the fridge for up to a week.
- If you have a party, all of the elements can all be made in advance for easy assembly at the time of the party.
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