Step 1

either blending in a blender or whisking in a bowl ( if whisking, add the peanut butter last, adding a little at a time to incorporate).

Step 2

Blot the tofu gently, and cut into 6 slices (see photo), then cut each slice into two, to make 12 strips. Place on a parchment-lined sheet pan. Sprinkle lightly with salt. Brush all sides liberally with the peanut sauce, spooning a little extra over the tops. Bake 25-30 minutes. Save the remaining sauce for the burritos.

Step 3

The fastest way to make rice is using the pasta method. Boil 1/2 cup rice in 4-5 cups salted water, uncovered, drain when tender, using a strainer, letting stand in the strainer 5 mins. Fluff.

Step 4

cut and place them on a tray or plate with the peanut sauce.

Step 5

, whisking in 2-4 tablespoons water with a fork to loosen them. Add a spoonful of garlic chili paste, Sambal Olek, or a squirt of sriracha to taste, to pep them up a bit. Keep them warm.

Step 6

Right before assembling the burritos, warm the tortillas to make them soft and pliable. If you have a gas stove,  use tongs, place directly on the gas grate, over medium flame, turning often with tongs. Otherwise, place in a single layer in the oven on the rack until soft and pliable. Wrap in a kitchen towel to keep warm.

Step 7

Spoon some of the warm beans onto the tortilla creating a base, add rice, then tofu and veggies and herbs. Spoon some peanut sauce over top, and optional peanuts or peanut chili crunch, and wrap up tightly. ***I’ve found it easiest to eat with foil wrapped around the bottom half to keep these big boys all together.