After serving these for lunch my husband exclaimed excitedly, “Holy crap! These are the best burritos ever!!” I have to admit, they are pretty good. The combination of a peanut lime sauce and the spicy Korean condiment kimchi is definitely a winner. If you aren’t familiar with kimchi, it’s a Korean staple made from fermented cabbage, radishes and scallions that is flavoured with a combination of garlic, ginger, salt and red pepper. I don’t advise making your own because it’s time consuming and exemplary versions are readily available in the refrigerated section of most grocery stores. Do check the ingredient list though because some brands use fish byproducts.
When I visited Korea many years back, kimchi was absolutely everywhere and served with absolutely everything. You would see big garbage cans with their cabbage filled contents in various states of fermentation in most restaurants and even in the alleys behind. Apparently the average Korean kimchi intake exceeds 40 pounds a year! That’s a lot of probiotics to help break down food, absorb nutrients, and fight off other “unfriendly” organisms. Very intense in flavour, kimchi is absolutely delicious in these Grilled Burritos. Give them a try… They’re really that good!
Press your tofu in a Tofu Press for about 10 minutes to drain.
Prepare your Peanut Lime Sauce on the stovetop. Heat a saucepan over medium heat and add your 1 tbsp of canola oil. Add your grated ginger and pressed garlic and saute for about a minute. Add your water and once warm add your peanut butter, rice vinegar, ketjap manis (this is just a sweeter soy sauce originating in Indonesia and found in the grocery store next to the other soy sauce) and lime juice. Use a whisk to combine well. Bring it to a boil and then immediately reduce it to a simmer for about 10 minutes until it’s started to thicken. Remove from heat.
To prepare the tofu: Cut it into 1/2 inch by 1 inch-ish cubes.
Heat the 1 1/2 tbsp canola oil in a cast iron skillet over medium heat. Add your tofu being sure that it’s not overcrowded and each piece is laying flat. Cook for 5-10 minutes until nicely browned and flip cooking the other side for another 5 minutes. Remove from heat.
The Rest: Cut up your cabbage, spinach, julienne your carrots (I highly recommend a julienne peeler for this), get your kimchi out (drain it well) and chop your peanuts.
To Assemble: Fill a whole wheat tortilla with a thin layer of each of the following: red cabbage, tofu, peanut sauce, spinach, carrots, kimchi and chopped peanuts.
Wrap them up and after spraying a cast iron skillet with a small amount of oil (I use this Misto Sprayer ) to prevent sticking, grill the burrito starting with the seam side down for about 2 minutes until golden. Gently flip it and cook for another 2 minutes on the other side.
Remove from the skillet and slice in half on the diagonal with a serrated knife.
Enjoy!
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- Peanut Lime Sauce:
- 1 tbsp canola oil
- 2 tbsp ginger, peeled and grated
- 6 cloves garlic, pressed
- 2 cups water
- ¾ cup smooth natural peanut butter
- 2 tbsp rice vinegar
- ½ cup ketjap manis (a sweet soy sauce found in the Asian section of most grocery stores)
- 3 tbsp freshly squeezed lime juice
- The Tofu Innards:
- 350 gram block of firm or extra firm tofu, pressed for about 10 minutes to drain
- 1½ tbsp canola oil
- The Rest:
- 1½ cups chopped red cabbage
- 1½ cup chopped spinach
- 1½ cup julienned carrots
- 1½ cup kimchi (Korean pickled cabbage condiment found in a jar in most grocery stores. Make sure it doesn't contain fish in the list of ingredients) Drain it well before chopping.
- ½ cup chopped peanuts
- 4 flour tortillas
- Press your tofu in a tofu press for about 10 minutes to drain.
- Prepare your Peanut Lime Sauce on the stovetop. Heat a saucepan over medium heat and add your 1 tbsp canola oil.
- Add your grated ginger and pressed garlic and saute for about a minute.
- Add your water and once warm add your peanut butter, rice vinegar, ketjap manis and lime juice.
- Use a whisk to combine well. Bring it to a boil and then immediately reduce it to a simmer for about 10 minutes until it's started to thicken. Remove from heat.
- To prepare the tofu:
- Cut it into ½ inch by 1 inch-ish cubes.
- Heat the 1½ tbsp canola oil in a cast iron skillet over medium heat.
- Add your tofu being sure that it's not overcrowded and each piece is laying flat.
- Cook for 5-10 minutes until nicely browned and flip cooking the other side for another 5 minutes. Remove from heat.
- The Rest:
- Cut up your cabbage, spinach, julienne your carrots (I highly recommend a julienne peeler for this!), get your kimchi out and chop your peanuts.
- To Assemble:
- Fill a whole wheat tortilla with a thin layer of each of the following: red cabbage, tofu, peanut sauce, spinach, carrots, kimchi and chopped peanuts.
- Wrap them up and after spraying a cast iron skillet with a small amount of oil to prevent sticking, grill the burrito starting with the seam side down for about 2 minutes until golden.
- Gently flip it and cook for another 2 minutes on the other side.
- Remove from the skillet and slice in half.
- Enjoy!
Looks delish as well as “pretty on the plate”!