Peanut Butter Tofu with Sriracha (Video)
For this Peanut Butter Tofu with Sriracha, strips of firm tofu are fried and served with a peanut-butter Sriracha sauce. And this recipe is so easy, even if you haven’t cooked tofu before you really should try it!
PIN Peanut Butter Tofu try it later!
I’ve always been a fried tofu fan, but this Peanut Butter Tofu with Sriracha might be my favorite tofu recipe. This popular tofu dish features browned strips of firm tofu finished with a sauce made of soy sauce, rice vinegar, smooth peanut butter, Monkfruit sweetener (or sweetener of your choice), Sriracha, and a little vegetable stock or water.
And this amazing way to cook tofu is also vegan, for people who care about that! But I think everyone who likes peanut butter is going to love this, whether or not you’re vegan, so I’m featuring it for my Friday Favorites pick this week!
What ingredients do you need for this recipe?
- firm or extra firm tofu
- Peanut Oil (affiliate link)
- large garlic cloves
- Ground Ginger Root (affiliate link)
- green onions (for garnish, optional)
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- Adams 100% Natural Peanut Butter (affiliate link), or any smooth natural peanut butter without added sugar
- Monkfruit Sweetener (affiliate link)
- vegetable broth or water
- Sriracha Sauce (affiliate link)
What Kind of Tofu Should I Use?
You want to use Firm or Extra Firm Tofu for a recipe like this, where the tofu is cut into strips and stir-fried before it’s coated with the spicy sauce. One secret to success with this recipe is not cutting the tofu strips too small, which makes then easier to turn. Here’s more about types of tofu if you’re not familiar with it.
Tips for Stir-Fry Cooking:
Check out the Principles for Chinese Cooking that I learned many years ago in a cooking class for tips for the stir-frying method used in this recipe.
Do you have to have a wok to make this recipe?
If you don’t have a wok, this recipe can definitely be made in a large heavy frying pan. The design of the walk where the edges are curved up just lets you move the food around more easily when you’re stir-frying.
What low-sugar peanut butter do I use?
I love Adams 100% Natural Peanut Butter (affiliate link) and I use that in all my recipes with peanut butter. You can check out Keto Recipes with Peanut Butter for more tasty recipes I’ve made with my favorite peanut butter!
How to make Peanut Butter Tofu:
(Scroll down for complete recipe including nutritional information.)
- Drain tofu in a colander; them put blocks of firm tofu between double layers of paper towel and press down on the tofu until the towel has absorbed a lot of the moisture in the tofu. (You can do this several times if needed.)
- Then cut the tofu into thick strips. (Don’t make them too thin or they’re hard to turn. My tofu was about 3 inches long and I cut the strips about an inch wide.)
- Whisk together the soy sauce, Unseasoned Rice Vinegar (affiliate link), peanut butter, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, and stock and then add the Sriracha Sauce (affiliate link) to taste. (We used 1 tablespoon of Sriracha, and it was plenty hot.)
- Heat the wok, then add the oil and heat, then add sliced garlic and ginger and cook just until fragrant and remove. (This is called “seasoning the oil.”)
- Add the tofu pieces and cook over medium-high heat, turning, until the tofu is nicely browned on both sides, about 7-8 minutes. (Watch it carefully; some places in the wok are usually hotter than others.)
- When the tofu is nicely browned, add the sauce mixture and turn heat to low.
- Cook 1-2 minutes, or just until the mixture starts to thicken. (Don’t cook too long or the sauce will thicken and won’t pour over the tofu pieces.)
- Serve tofu hot, with sauce poured over and garnished with green onions.
Make it a Meal:
This would be amazing with Easy Cauliflower Rice with Garlic and Green Onion, Roasted Broccoli and Cauliflower, Pesto Spaghetti Squash, Cucumbers Caesar, or Tomato, Cucumber, and Radish Salad for a low-carb vegan meal!
More Tasty Tofu Recipes to Try:
- Tofu Tacos
- Stir-Fried Tofu with Eggplant
- Stir-Fried Tofu with Ginger and Soy Sauce
- Cabbage Bowl with Tofu and Peanut Sauce
- Baked Sesame Tofu Sticks
Peanut Butter Tofu with Sriracha
This spicy vegan Peanut Butter Tofu is made with strips of firm tofu that are browned and served with a peanut-butter Sriracha sauce!
- 16 oz. firm or extra firm tofu
- 1 T peanut oil
- several large garlic cloves, sliced
- one large piece of ginger root, sliced
- 2 T diagonally sliced green onions (for garnish)
- 3 T soy sauce (see notes)
- 3 T rice vinegar (see notes)
- 2 T smooth natural peanut butter (see notes)
- 1 T Monkfruit sweetener
- 2 T vegetable stock or water
- 1 T Sriracha Sauce (more or less to taste)
- Drain the tofu well in a colander placed in the sink.
- Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. (You can do this several times if you need to.)
- Cut tofu into lengthwise strips about 1 inch wide.
- Whisk together the soy sauce, rice vinegar, peanut butter, Monkfruit sweetener, vegetable stock or water, and then add the Sriracha Sauce (affiliate link). (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.)
- Cut the pieces of garlic and ginger, and diagonally slice green onions.
- Heat the dry wok (or heavy pan) over high heat for one minute.
- Then add the peanut oil and heat about 30 seconds more.
- Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard.
- Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes.
- When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Don’t cook too long or the sauce will get too thick and won’t pour over the tofu pieces.)
- Remove pan from the heat.
- Transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices (if using.)
- Serve hot.
- I’m guessing this would keep in the fridge and could be reheated on the stove, but it’s probably best freshly made.
Reduced sodium is fine for this recipe; use Gluten-Free Soy Sauce (affiliate link) if needed. I like Adams 100% Natural Peanut Butter (affiliate link). Don't use seasoned rice vinegar which contains sugar. I would use Golden Monkfruit Sweetener (affiliate link) for this recipe, but use any no-calorie sweetener you prefer.
Recipe created by Kalyn, with good suggestions from Jake.
Amount Per Serving: Calories: 191Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 821mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 15g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Peanut Butter Tofu with Sriracha should be suitable for most low-carb eating plans, including Keto. For the original South Beach Diet, remember that tofu is limited to 1/2 cup serving size for Phase One, so serve with a big dish of stir-fried veggies.
Find More Recipes Like This One:
Use Stir-Fry to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2012. It was last updated with more information in 2022.
81 Comments on “Peanut Butter Tofu with Sriracha (Video)”
I have made this recipe countless times, and I love it! But oddly enough, I made it today for dinner and it was way too acidic! I’m not sure if it was the brand of rice vinegar I used or what. Anyway, thank you for the countless delicious dinners.
So glad you have enjoyed it. I don’t know what could have caused that, but that might be it.
What nutrition calculator do you use? I am trying to make sure I get enough calcium every day (osteoporosis).
I use Nutritionix and that one is hard-wired into the recipe card I use. Looks like it doesn’t include calcium. I might google “nutritional calculator that includes calcium and see what you find. Or just get really familiar with which foods are rich in calcium.
I made this tonight. LOVED IT!! I even scraped the pan clean with a spatula to eat the remaining peanut sauce, haha. SO GOOD!!! 😄
So glad to hear you liked it! I love that sauce!
This was SO good! I have a salt restriction, so I cut the soy sauce to 2 T and found it to still be absolutely YUMMY (I might try to cut it even more next time). I’ve never been disappointed by your recipes Kalyn!
So glad you enjoyed it, and thanks for the very kind feedback on the recipes!
It was delicious. Thank you So much !
So glad you liked it!
Made this for the first time , was so easy to make & delicious , would definitely make it again. I had leftovers for lunch the next day .I served it with quinoa and broccoli
So glad you enjoyed it!
I subbed Tahini for the PB and this was amazing!! Love the sauce. Thank you for the recipe:))
So glad you liked it; I like the sound of this with Tahini!
I JUST made this on my YouTube channel and it was SO SO SO good! I linked back to here so people can find more of your awesome recipes! THANK YOU! If you live in LA or ever want to collab let me know! Sharzad@LuxLyfe.com ; )
Glad you liked it; thanks for the link back!
What can I use instead of agave nectar?
Maple syrup or honey would work.