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Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

Ingredients

• 1 (15 ounce) block of organic extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch
• ⅓ cup creamy peanut butter
• 2 tablespoons white wine vinegar or apple cider vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey or agave nectar or maple syrup
• 2 teaspoons toasted sesame oil
• ½ lime, juiced
• 2 garlic cloves, pressed or minced
• 2 ripe mangos, diced
• 1 medium red bell pepper, chopped
• ½ bunch (about 4) green onions, chopped
• ⅓ cup packed fresh cilantro leaves, chopped
• 1 jalapeño, minced
• ½ lime, juiced
• ⅛ teaspoon salt
• 1 small head of green cabbage (the smaller, the better) or bibb lettuce
• 2 tablespoons large, unsweetened coconut flakes* (optional)
• 2 tablespoons chopped peanuts (optional)

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