Thai Tofu Burritos with Peanut Sauce recipe

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Ingredients

1 (16 ounce) package extra firm tofu, drained
½ cup peanut butter
½ cup hot water
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 (8.5 ounce) package coleslaw mix with carrots
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
salt and ground black pepper to taste
6 (9 inch) tortillas whole wheat tortillas

Nutrition Info

383.6 calories
carbohydrate: 45.9 g
cholesterol: 3.2 mg
fat: 20.1 g
fiber: 5.5 g
protein: 18.6 g
saturatedFat: 3.4 g
servingSize: -
sodium: 725.4 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wrap tofu in a paper towel.

  2. Whisk peanut butter and water together in a bowl until smooth. Add 1 tablespoon soy sauce, sugar, cider vinegar, garlic powder, and cayenne pepper, whisk until well mixed.

  3. Combine slaw mix, cilantro, and rice vinegar in a bowl.

  4. Dice tofu into 1-inch cubes.

  5. Heat olive oil and sesame oil in a skillet over high heat. Add the tofu, remaining 1 tablespoon soy sauce, salt, and pepper. Cook, stirring occasionally, until tofu is browned on all sides, about 10 minutes.

  6. Lay a tortilla on a plate and add 1/6 of the tofu across the middle. Add 1/2 cup of the slaw mix and 2 tablespoons peanut sauce. Wrap tortilla around the fillings, burrito style. Repeat with remaining tortillas and filling.

Recipe Yield

6 burritos

Recipe Note

This recipe was inspired by a tofu burrito that I tried at a local restaurant. It is the perfect combination of flavors: salty, sweet, and a little bit of spice. The peanut sauce is very close to Molly Katz's recipe. They are yummy!

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