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 caloriescarbohydrate: 45.9 gcholesterol: 3.2 mgfat: 20.1 gfiber: 5.5 gprotein: 18.6 gsaturatedFat: 3.4 gservingSize: -sodium: 725.4 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Thai Tofu Burritos with Peanut Sauce
Directions
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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.