A light, colorful, springtime dish starts with a whole lotta fresh produce, a few spices and something substantial to keep you satisfied and full. I think I’ve found the mothership with these Thai Tofu Lettuce Wraps and Mango Salsa.

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Mangos are an excellent source of vitamins A and C, along with other vitamins, minerals, antioxidants, and phytochemicals. They also add a little something sweet to balance the spice of the jalepeno and cayenne. Romaine lettuce is rich in a whole list of vitamins and minerals, including vitamins K, A, folate, and manganese. The cool, crispness of romaine combined with warm, caramelized tofu is just perfection. And, tofu, though not loved by all, is a great source of calcium, magnesium, iron, and protein. If you’re allergic to soy or you’re just not a fan, try substituting tofu for shiitake or king trumpet mushrooms. Mushrooms contribute a certain “meaty” quality to any dish and provide numerous health benefits.

 

THAI TOFU LETTUCE WRAPS WITH MANGO SALSA

adapted from Peta

Makes 2 large or 4 small servings

  • Ingredients:
    1 small Thai chili pepper, minced
  • 1 garlic clove, minced
  • 1 Tbsp. olive oil
  • 1-2 Tbsp. tamari sauce
  • 1 Tbsp. garlic coconut aminos
  • 1/4 cup water
  • Juice of 1 lime (plus more for garnish)
  • 1 Tbsp. arrowroot powder or cornstarch
  • 1 Tbsp. avocado or sunflower oil (use if not using a nonstick pan)
  • 1 16-oz. pkg. organic sprouted super firm tofu, drained and cut into 1/4-inch pieces
  • 1 Tbsp. basil, finely chopped (plus more for garnish)
  • 8 lettuce leaves (iceberg, red leaf, or romaine will all work)

MANGO SALSA

Ingredients:

  • 1 mango, diced
  • 1/2 cup cilantro, chopped
  • 1/2 sweet yellow onion, chopped
  • 1/2 cup bell pepper, diced
  • 1 Tbsp. of juice from orange
  • 1 Tbsp. of juice from lime
  • 1 Tbsp. apple cider or plume vinegar
  • 1/2 tsp. cayenne
  • 1 Tbsp. jalapeño, minced
  • pinch of salt, optional

Directions:

Rinse lettuce and store in the fridge until ready to serve.

For the Mango Salsa:

  • Dice mango according to video instructions. Combine in a bowl with remaining ingredients. Cover and set in the fridge for 20 min. or until ready to serve.

For the sauce:

  • Over medium heat, sauté the minced pepper and garlic in the olive oil for 2 to 3 minutes, or until garlic becomes aromatic (be careful not to burn).
  • Combine tamari, garlic aminos, water, and lime juice. Add to the pan.
  • Stir in the cornstarch/arrowroot and simmer over very low heat until the tofu is ready.

For the Tofu:

  • Heat a large pan over medium-high heat.
  • Add oil, if not using a nonstick pan.
  • Add the tofu and cook, stirring frequently, until each piece is browned on all sides (~10-15 minutes).
  • Add the sauce and chopped basil, then cook for another minute. Remove from heat and transfer to a bowl.
  • Scoop a spoonful of tofu onto each lettuce leaf, top with basil, mango salsa, garnish with lime juice, if desired, and eat up!

Happy cooking!

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Thursday 4/2/15

5:30AM Sunrise Danville Womens only class – Coach Briana – Super Sets!

5:30AM Sunrise Danville Mens only class – Coach Joel – Strength Training 

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Strength Training 

9AM Sunshine Walnut Creek Womens class – Coach Briana – Super Sets!

9:35AM Rose Court Co-ED – Coach Michelle – (private class) Super Sets!

11:00AM Cytosport HIIT Training – Coach Briana (private class) 

12:00PM Cytosport Power Yoga – Coach Jentry (private class)