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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.

Thai Mango Lettuce Wraps

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.
Course Appetizer, Lunch, Salad, Snack
Cuisine Thai
Custom Category Appetizers, Lunch, Mango Recipes, Salad, Snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 272 kcal
Author Nidhi Bothra

Ingredients

Crispy Tofu

  • 16 oz extra firm tofu  (1 block)
  • 2 tbsp oil
  • 2 tbsp soy sauce
  • 2 tbsp corn starch

Rice Noodles

  • 4 oz rice noodles
  • warm water  to soak the noodles

Peanut Sauce

  • 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

Mango Salad

  • 2 mango , ripe, 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 chilies , chopped
  • 1/2 tsp red chili flakes
  • 1/2 lemon juice
  • salt  to taste

Wrap

  • 1 lettuce head
  • 2 tbsp sesame seeds , for garnish
  • roasted peanuts , for garnish
  • cashews , for garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To prepare the mango salad, mix everything together. Adjust the salt to the veggies and add the peanut sauce.
  7. 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.
  8. 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!

Recipe Video

Recipe Notes

  • 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.
Nutrition Facts
Thai Mango Lettuce Wraps
Amount Per Serving
Calories 272 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 871mg38%
Potassium 500mg14%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 17g19%
Protein 14g28%
Vitamin A 1680IU34%
Vitamin C 37mg45%
Calcium 81mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.