Crispy Tofu Lettuce Wraps with Reaper Verde Mango Salsa

Mango Salsa

2 mangoes

1 bell pepper

4 green onions

1/3 c cilantro, packed

1 tbsp lime juice

1/4 tsp sea salt

2 tbsp Burns & McCoy Reaper Verde

Remaining Ingredients

1 head of lettuce (or cabbage)

Instructions

1. Preheat oven to 400F and prep a baking sheet with parchment paper or a silicone mat.

2. Drain tofu and cut into 3 1/2-in thick slabs. Wrap in paper towels, and press under a heavy object (like a cast iron skillet).

3. Make peanut sauce while tofu drains. Whisk together peanut butter, vinegar, soy sauce, honey, sesame oil, lime juice, and garlic.

4. Prep the tofu. Cut each slab into 16 pieces (four rows and four columns). Combine oil and soy sauce, drizzle over tofu, and toss to coat. Sprinkle 1 tsp of arrowroot powder or cornstarch over tofu. Toss to coat. Sprinkle with remaining 1 tsp of arrowroot powder or cornstarch. Toss to coat. 

5. Spread tofu in a single layer on the sheet pan. Bake for 30 to 35 minutes until tofu is deep golden and crispy. Toss halfway through.

6. Make salsa while tofu bakes. Chop mango, bell pepper, green onions, and cilantro. Add lime juice, salt, and hot sauce. Stir to combine.

7. Prep 6 to 8 lettuce or cabbage leaves. Assemble the wraps by layering salsa and tofu. Top with peanut sauce.