Description
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!
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
Instructions
- Wrap tofu in a paper towel.
- 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.
- Combine slaw mix
- cilantro
- and rice vinegar in a bowl.
- Dice tofu into 1-inch cubes.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6