Grilled Tofu Burritos with Peanut Lime Sauce and Kimchi
Prep time
Cook time
Total time
Food truck style fusion burritos in a warm peanut butter sauce.
Website: WhatTheHeckDoIEatNow.com
Serves: 4
Ingredients
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
Instructions
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!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/05/21/grilled-tofu-burritos-with-peanut-lime-sauce-and-kimchi/