Ingredients

• 1 tbsp + 2 tsp olive oil
• 2 c. diced carrot
• 1.5 c. diced onion
• 2 c. diced snow peas
• 2 tbsp. soy sauce
• 1 14 oz package firm tofu, drained completely, and cut into 1/2 in. cubes
• 1/2 c. peanut sauce
• 1/4 c. chopped fresh cilantro
• 4 10-11 in. tortillas

Directions

1. Heat 1 tbsp of olive oil in a large nonstick skillet over medium heat. Add carrot, onion, snow peas and 1 tbsp of soy sauce and cook until veggies are tender but still crisp, 5-7 min.

2. Remove from heat and transfer veggies to medium bowl.

3. Wipe skillet clean with paper towel and return skillet to stove. Add remaining 2 tsp. olive oil and heat over medium high heat.

4. Add tofu and remaining 1 tbsp soy sauce. Cook until tofu heated through, about 5 mins. Turn to cook all sides evenly.

5. Add veggies to skillet and gently stir to mix.

6. Gently fold in peanut sauce and cilantro.

7. Divide mixture among tortillas and wrap.

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