25-Minute Peanut Ginger Thai Tofu + Potato Burrito (vegan of course)
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 25 minutes
Servings: 2 large burritos or 4 medium burritos
The Challenge: Peanut Ginger Thai Burrito
I sort of love a thai burrito. Okay not sort of. I absolutely do. It is a great fusion of handheld convienence with the amazing Thai peanut ginger flavors. The other thing I love about this recipe - it is incredibly easy to do and takes just about 25 minutes.
The recipe starts with cooking up some potatoes with tofu, quick cooking some delicious Thai veggies, adding in a delightful peanut sesame sauce and folding into an oversized burrito tortilla. Piping hot magic vegan bros and broettes.
YUM.
The key to this recipe is waiting to mix in the sauce until the end. I have seen many recipes that start cooking the sauce early on in the process. Oops! Your left with 1/2 the sauce you started with. We are going to cook the tofu + potatoes in a bevy of spices and some oils as well as fresh ginger. The veggies get the same treatment. Then turn that stove off and mix in the sauce.
It makes for a much richer and creamier burrito. Enough talking...
Let's get into it!
Tofu + Potatoes
- 1.5 tbl of sesame oil
- 14 oz extra-firm tofu, drained + cubed
- 3 medium red new potatoes, cubed
- 1 inch of fresh ginger, diced small
- 1/2 tsp coriander, ground
- 1/2 tsp red pepper flakes
- 1/2 tsp turmeric
- pinch of salt
- pinch of pepper
Thai Veggie Mix
- 1 cup bok choy, chopped
- 1/2 cup shredded carrots
- 1/2 cup snow peas in pod, fresh, chopped
- 1/2 cup bean sprouts
- 1/2 cup yellow pepper, diced
- 1/2 cup radishes, diced
- 1 lime, juiced
- 1 tsp liquid aminos
- pinch of chili powder, garlic powder, coriander, salt, and pepper
Peanut Sesame Sauce
- 3 tbl organic peanut butter
- 1 tbl liquid aminos
- 1/2 tbl rice wine vinegar
- 1 tbl sesame oil
- pinch of red pepper flakes (or cayenne if like it hot)
The Rest
- large burrito tortillas (warmed)
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Large Frying Pan or Wok . Small Bowl . Whisk . Small Mixing Bowl
Before You Cook:
- Wash and cut all fresh ingredients
- Add diced new potatoes to small bowl with 1-2 tbl of water and microwave for 5-6 minutes (starting to soften)
1. To start, add sesame oil to a large frying pan. Heat for 90 seconds over medium heat. Add tofu cubes and potato cubes (make sure they've been softened in microwave, see above). Coat in oil and cook for 2-3 minutes before adding in spices. Cook for another 2-3 minutes over medium heat until potatoes + tofu start to get a slight sear.
2. While the potatoes + tofu cook, mix all of your veggies into a large mixing bowl with lime juice and spices. Set aside.
3. After potatoes are done, set them aside and add veggies to the same pan with a bit of sesame oil (1/2 tbl). Cook stirring frequently for 4-5 minutes to soften up veggies and warm them. I like to cook them until the bok choy is starting to wilt down.
4. While those veggies are cooking, whisk together the peanut sauce. Add all ingredients to a small mixing bowl and whisk. It will be fairly thick but thinner than normal peanut butter.
5. Once the veggies are done. Remove from heat. Now, add the potatoes + tofu to the pan as well and pour on the sauce. Mix well until well coated. Additional sauce beyond recipe won't hurt the dish.
6. Warm up your large tortillas. A good method for this is on a dry pan on the stove. Pressed for time? Place in the microwave wrapped in a clean towel for 20-30 seconds. Add 1/2 the contents from the pan. This method creates 2 pretty large burritos. It can also make 4 smaller burritos as well.
