Mango & Zucchini Lettuce Wraps with Edamame & Tofu

Name: Mango & Zucchini Lettuce Wraps with Edamame & Tofu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Thai
Ingredients: 1 block baked tofu, cut into bite-sized pieces; 1 cup cooked edamame; 1 zucchini, julienned into thin matchsticks; 1/2 mango, thinly sliced; 2-3 radishes, sliced into thin sticks; 1-2 Thai red peppers, sliced into rings; 1/2 cup kelp noodles (optional); Handful of fresh mint leaves; 1/4 cup sliced scallions; Whole romaine lettuce leaves, for wrapping; Lime wedges, for serving; 4 tablespoons soy sauce; 3 tablespoons rice vinegar; 1 teaspoon minced fresh ginger; 1/4 teaspoon sesame oil; 2 teaspoons honey or agave syrup; Optional: sriracha, for serving; Optional: diced Thai chili pepper

Recipe GLPRbba19c33954311

Thai

Appetizer

45 min

338 cal

Servings: 2

Oven

SNAP eligible

Vibrant and refreshing lettuce wraps filled with tender baked tofu, edamame, crisp julienned zucchini, silky mango slices, and aromatic herbs. Assemble your own wraps and dip into a zesty sesame-ginger sauce enhanced with rice vinegar and soy. A light, protein-packed meal that's naturally vegan, dairy-free, and full of fresh Asian-inspired flavors.

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Ingredients

1 block baked tofu, cut into bite-sized pieces

1 cup cooked edamame

1 zucchini, julienned into thin matchsticks

1/2 mango, thinly sliced

2-3 radishes, sliced into thin sticks

1-2 Thai red peppers, sliced into rings

1/2 cup kelp noodles (optional)

Handful of fresh mint leaves

1/4 cup sliced scallions

Whole romaine lettuce leaves, for wrapping

Lime wedges, for serving

4 tablespoons soy sauce

3 tablespoons rice vinegar

1 teaspoon minced fresh ginger

1/4 teaspoon sesame oil

2 teaspoons honey or agave syrup

Optional: sriracha, for serving

Optional: diced Thai chili pepper

Directions

Prepare all vegetables: julienne the zucchini into thin matchsticks, slice the mango thinly, cut radishes into thin sticks, slice the Thai red peppers into rings, and chop the scallions and fresh mint. Arrange all prepped vegetables and the baked tofu pieces on a large serving platter.
Make the dipping sauce by combining soy sauce, rice vinegar, minced fresh ginger, sesame oil, and honey or agave syrup in a small bowl. Whisk together until well combined and the sweetener dissolves completely. If using kelp noodles, prepare according to package directions and arrange on the platter.
Arrange the whole romaine lettuce leaves on a serving platter alongside all prepared ingredients, cooked edamame, and the dipping sauce in a small bowl.
To serve, allow each diner to assemble their own lettuce wraps by placing a spoonful of tofu, edamame, and vegetables in a romaine leaf, folding or rolling it closed, then dipping in the sauce. Serve with fresh lime wedges on the side, and offer sriracha or diced Thai chili pepper for those who prefer extra heat.

Comments

Grocery List Plus Editorial Staff3.75

This is a fresh, protein-forward dish that works well for a light dinner, but it carries real friction for Charlotte grocery shopping. Thai red pepper and Thai chili pepper are the same ingredient listed twice; the real blocker is finding quality fresh Thai chilis and kelp noodles at your regular Harris Teeter or Food Lion—you'll likely need a trip to an Asian grocer like H Mart or new T&T location. The mango and fresh mint are fine in early summer through early fall, but December through March means either paying premium for imported fruit or substituting with what's in season. At roughly $4–5 per serving before that Asian market run, it's not budget-friendly for a weeknight, and the prep time ignores the work of julienning zucchini, radish, and breaking down a mango: expect closer to an hour, not 45 minutes. The lettuce wraps don't keep and are best eaten same night, but the mix does assemble quickly once everything is cut, making it suitable for a cooking-together evening rather than a solo weeknight.