Peanut Butter Tofu with Sriracha
For this Peanut Butter Tofu with Sriracha, strips of firm tofu are browned and served with a peanut-butter Sriracha sauce!
I’ve always been a tofu fan, but this Spicy Vegan Peanut Butter Tofu with Sriracha might be my favorite tofu recipe yet. Jake and I made this a few times to get the flavors just right, and the recipe we ended up with features browned strips of firm tofu finished off with a sauce made of soy sauce, rice vinegar, smooth peanut butter, sweetener of your choice, Sriracha, and a little vegetable stock or water. One secret to success with this recipe is not cutting the tofu strips too small, which makes then easier to turn.
And this amazing way to cook tofu is also Vegan, for people who care about that! You can find even more vegan dishes by checking Vegan Recipes in the recipe index.
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. Here’s more about types of tofu if you’re not familiar with it.
How to Make Peanut Butter Tofu with Sriracha:
(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, rice vinegar, peanut butter, sweetener, 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 The Best Easy Cauliflower Rice with Garlic and Green Onion for a low-carb vegan meal!
More Tasty Vegan Recipes to Try:
- 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 Spicy Vegan Peanut Butter Tofu with Sriracha should be suitable for most low-carb eating plans that allow tofu. For the South Beach Diet, remember that tofu is limited to 1/2 cup serving size for Phase One, so limit serving size if you’re eating this for phase one, and maybe 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 to see all the good recipes I’m sharing there.