Nuts for Thai Food

I have been making this for years. I love the flavor of these, so yummy. They kind of look nasty, but are really quite good.

1 tablespoon plus 2 teaspoons olive oil
2 cups diced carrot
1 1/2 cups diced onion
2 cups diced snow peas
One 14-ounce package extra firm tofu, drained completely and cut into 1/2-inch cubes
1/2 cup peanut sauce
1/4 cup chopped fresh cilantro
Flour tortillas
2 tablespoons soy sauce
Optional: Chow Mein Noodles, Seasame Seeds, peanuts, sliced almonds. Any crunchy thing you want (I love crunchy things in my food)

Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the carrot, onion, snow peas, and 1 tablespoon of the soy sauce and cook until vegetables are tender but still crisp, 5 to 7 minutes. Remove from heat and transfer vegetables to a medium bowl.

Wipe the skillet clean with a paper towel and return the skillet to the stove. Add the remaining 2 teaspoons olive oil and heat over medium-high heat. Add the tofu and the remaining 1 tablespoon soy sauce. Cook until tofu is heated through, about 5 minutes. Turn to cook all sides evenly. Add the vegetables to the skillet and gently stir to mix. Gently fold in the peanut sauce and cilantro. Divide the mixture among the tortillas, top with optional crunchy thing. Wrap like a burrito and enjoy.