Recipe Image

Peanut-Tofu Cabbage Wraps

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy, gluten-free lettuce wrap recipe. Don't limit yourself to cabbage for this recipe—any fresh green sturdy enough to wrap around ½ cup of filling works.”


    • 8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
    • 1 tablespoon canola oil
    • 1 14- to 16-ounce package extra-firm tofu, patted dry and crumbled
    • ¼ teaspoon salt
    • 5 tablespoons prepared peanut sauce
    • 1 tablespoon rice vinegar
    • 1½ teaspoons lime zest
    • 1 cup julienned Asian pear
    • 1 cup julienned English cucumber
    • ¼ cup finely chopped cilantro


  • 1 Wash and dry cabbage leaves well and cut out any tough ribs or stems.
  • 2 Heat oil in a large nonstick skillet over medium-high heat. Add tofu, season with salt and cook, stirring often, until just golden brown, 4 to 6 minutes.
  • 3 Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.
  • 4 Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the tofu in the cabbage leaves, topped with pear, cucumber and cilantro.
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