Mango Lettuce Wraps
Make these Mango Lettuce Wraps for your next lunch or dinner. They are filled with a delicious Asian inspired mango chutney and perfectly seasoned maple soy tofu. This is a tastebud explosion!
Ingredients In Mango Lettuce Wraps
Boston Lettuce
Boston lettuce, also known as Butterhead lettuce, is a type of lettuce that is commonly used in salads. It has soft, delicate leaves that form a loose head, and a sweet, buttery flavor. Boston lettuce is typically lighter in color than other types of lettuce, and it has a tender texture that makes it a popular choice for sandwiches, tacos, and burgers. It is also the perfect choice to wrap up all of the goodness in this recipe!
Asian Mango Chutney
The best way to describe this beautiful mix of flavors is to categorize it as a chutney. I used diced red pepper, green onion, cilantro, lime juice, and some fresh mango chunks to make this. It comes together nicely with agave nectar, soy sauce, and a drizzle of toasted sesame oil.
Maple Soy Tofu
This is my FAVORITE way to make tofu. I learned this method of preparing tofu from WELL PLATED. It is absolutely the best textured tofu. First you freeze your tofu block. You don’t even need to press it, just pop it in the freezer. After it is frozen you place it in a simmering pot of water and simmer for 15 minutes. Once cooled, slice into cubes and sauté with your favorite seasonings! I love using a mixture of garlic, ginger, tamari, and maple syrup.
Sriracha Chili Sauce
The name says just what it is. Just a quick mixture of sriracha and Asian chili sauce mixed together. Use just a tiny bit on each wrap because it has a kick! You can of course leave it off but in my opinion, it adds just the right amount of heat. Yum!
Fried Bean Threads
Bean threads, also known as glass noodles, cellophane noodles, or Chinese vermicelli, are a type of thin, translucent noodle made from mung bean starch. They are a staple ingredient in many Asian cuisines, including Chinese, Thai, Vietnamese, and Korean, and they are used in a variety of dishes, such as stir-fries, soups, and salads. In this recipe they are placed in hot oil which puffs them up to make them a crispy garnish for our Mango Lettuce Wraps.
How To Make Fried Bean Threads
Frying bean threads is a simple process that can be done in just a few steps. Here’s how you can do it:
- Heat oil in a large pan. Oil should be heated to about 350 degrees.
- Using a deep fryer ladle, submerge noodles in oil. Noodles should puff up immediately.
- Remove at once and drain on paper towels.
How To Assemble The Perfect Mango Lettuce Wrap
I like to lay everything out in separate bowls on my counter for everyone to go through the assembly line. You can plate with 4 lettuce leaves, some Asian Mango Chutney, the Maple Soy Tofu, and some fried bean threads.
To assemble, open out a lettuce leaf and top with the chutney and tofu. Add a very light drizzle of the sriracha chili sauce, and top with the fried bean threads. Delicious!
Can I Air Fry The Tofu?
Yes. You can air fry the tofu instead of sautéing in the pan. You can air fry tofu for 15 minutes at 400 degrees F. Just be sure to shake halfway. Then you will need to add it to the pan with the other ingredients to season and flavor it.
Mango Lettuce Wraps
Ingredients
- 1 14oz block extra firm tofu
- 3 heads Boston lettuce
- 6 green onions sliced thin
- ¾ cup sliced shiitake mushrooms
- 1 large mango diced
- 1 medium red pepper diced
- ¼ cup fresh cilantro chopped
- 1 Tbsp agave nectar
- 1 lime freshly squeezed (about ¼ cup)
- ½ cup +2Tbsp soy sauce or tamari
- 2 Tbsp maple syrup
- 1 teaspoon toasted sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp ginger paste or minced fresh ginger
- 3 Tbsp sriracha sauce
- 3 Tbsp Thai Chili Sauce
- 1 Tbsp avocado oil (or olive oil)
- 2 handfuls bean thread noodles
Instructions
- Freeze tofu block for at least 3 hours.
- Remove frozen tofu block and place in large pot of boiling water. Simmer 15 minutes. Remove from pot and allow to cool.
- Meanwhile, dice the red pepper, green onion, mango and cilantro.
Make the Asian Mango Chutney
- Stir the red pepper, green onion, cilantro, mango, lime juice, 2 Tbsp of soy sauce, and agave nectar into a bowl. Place in fridge until ready to serve.
Make The Maple Soy Tofu
- Cut the cooled tofu into bite sized cubes.
- In a large, non stick pan or wok, heat olive oil over medium heat.
- Add the tofu and stir fry until golden and crispy.
- Add mushrooms, garlic and ginger to pan and cook until mushrooms begin to soften.
- Stir in soy sauce and maple syrup and heat through for about 2 more minutes or until flavors are absorbed.
- Add tofu mixture to the Asian Mango Chutney and mix thoroughly.
Prepare The Lettuce Leaves
- Gently separate lettuce leaves and rinse thoroughly. Pat dry on paper towels.
Make The Sriracha Chili Sauce
- Mix the 3 Tbsp of sriracha sauce and chili sauce in a small bowl
Make The Bean Thread Crispy Noodles
- Heat 1 cup of vegetable oil in a large pan. Using a fryer ladle, submerge the first handful of noodles in oil. If noodles do not fully submerge, flip over until puffed up and crispy. Drain on paper towels. Repeat with other handful of noodles.
Assemble The Lettuce Wraps
- Open a lettuce leaf and top with a spoonful of mango/tofu filling. Drizzle with a very small amount of sriracha chili sauce. Top with crispy bean thread noodles.
