Spicy Vegan Peanut Butter Tofu with Sriracha
For this Spicy Vegan Peanut Butter Tofu, strips of firm tofu are browned and served with a peanut-butter Sriracha sauce! And this delicious tofu recipe is vegan, low-carb, low-glycemic, and can easily be gluten-free! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
I’ve been on a tofu kick lately, 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, raw agave nectar, Sriracha, and a little vegetable stock or water. One secret to success with this recipe is to barely simmer the sauce before you plate the tofu pieces, which makes it a super-fast recipe for Meatless Monday.
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, agave, and stock and then add the Sriracha Rooster Sauce
to taste. (We used 1 tablespoon of Siracha, 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 ehat 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.
This would be amazing with The Best Easy Cauliflower Rice with Garlic and Green Onion
for a low-carb vegan meal!
Spicy Vegan Peanut Butter Tofu with Sriracha
(Makes about 4 servings; recipe created by Kalyn, with good suggestions from Jake.)
14-16 oz. firm or extra firm tofu
1 T peanut oil
several large garlic cloves, sliced
large piece of ginger root, sliced
2-3 T diagonally sliced green onions (for garnish)
3 T soy sauce (reduced sodium is fine; use gluten-free if needed)
3 T rice vinegar (not seasoned rice vinegar)
2 T smooth natural peanut butter (use the lowest sugar
peanut butter you can find, I like Adams 100% Natural Peanut Butter)
1 T agave nectar (I like raw agave nectar)
2 T vegetable stock or water
1 T Sriracha Rooster 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, agave, stock or water, and then add the Sriracha Sauce. (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.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe 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. Otherwise, this recipe would be approved for all phases of South Beach.
Find More Recipes Like This One:
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
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, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Vegan Dishes to Try:
Slow Cooker Vegan Recipes Photo Index Page ~ Slow Cooker from Scratch
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil from Kalyn’s Kitchen
General Tso’s Tofu from Appetite for China
Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce from Kalyn’s Kitchen