Thai Tofu Burritos with Peanut Sauce

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!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 384 Calories

Ingredients

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

Recipe Instructions

Step 1

Wrap tofu in a paper towel.

Step 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.

Step 3

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

Step 4

Dice tofu into 1-inch cubes.

Step 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.

Step 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.