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Kalyn's Kitchen

Spicy Vegan Peanut Butter Tofu with Sriracha

For this Spicy Vegan Peanut Butter Tofu with Sriracha, 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 Diet-Type Index to find more recipes like this one.

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Spicy Peanut Butter Tofu with Sriracha from KalynsKitchen.com

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 (or sweetener of your choice), 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.

Meatless Monday fans who are on Pinterest might like to know about my Meatless Monday Pinterest board, where I’ve invited some of my food blogging friends to pin along with me in a board that’s subtitled Meatless Main Dishes from Food Bloggers. You can find even more vegan dishes by checking Vegan Recipes in the recipe index.)

Spicy Peanut Butter Tofu with Sriracha from KalynsKitchen.com

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 Sriracha, and it was plenty hot.)

Spicy Peanut Butter Tofu with Sriracha from KalynsKitchen.com

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.

Spicy Peanut Butter Tofu with Sriracha from KalynsKitchen.com

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:

Slow Cooker and Pressure Cooker Vegan Recipes Index/a> ~ Slow Cooker or Pressure Cooker
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

Spicy Vegan 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!



  • 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)

Sauce Ingredients

  • 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.
  • 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)


  1. Drain the tofu well in a colander placed in the sink.
  2. 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.)
  3. Cut tofu into lengthwise strips about 1 inch wide.
  4. Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Rooster Sauce.  (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.)
  5. Cut the pieces of garlic and ginger, and diagonally slice green onions.
  6. Heat the dry wok (or heavy pan) over high heat for one minute.
  7. Then add the peanut oil and heat about 30 seconds more.
  8. Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard.
  9. 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.
  10. 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.)
  11. Remove pan from the heat.
  12. Transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices (if using.)
  13. Serve hot.
  14. I’m guessing this would keep in the fridge and could be reheated on the stove, but it’s probably best freshly made.


I like Adams 100% Natural Peanut Butter.

Recipe created by Kalyn, with good suggestions from Jake.

All images and text ©

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 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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89 comments on “Spicy Vegan Peanut Butter Tofu with Sriracha”

  1. Pingback: 31 Vegan Recipes for a Perfectly Plant-Based August | LIVEKINDLY

  2. Pingback: My Go To Vegan Recipes - Vegan in Tampa

  3. Pingback: 50 DELICIOUS TOFU RECIPES – The Lifestyle Hacks | Food Recipes, Fitness, & DIY

  4. Pingback: 31 Vegan Recipes for a Perfectly Plant-Based August

  5. I made this tonight. LOVED IT!! I even scraped the pan clean with a spatula to eat the remaining peanut sauce, haha. SO GOOD!!! 😄

  6. 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!

  7. It was delicious. Thank you So much ! 

  8. 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 

  9. I subbed Tahini for the PB and this was amazing!! Love the sauce. Thank you for the recipe:))

  10. 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 ; )

  11. What can I use instead of agave nectar?

  12. I made this recipe last night and it was fantastic! I think it's my favorite tofu recipe yet 🙂

  13. Wow, this really looks fantastic. Great job. Amybeth Hurst, Portland

  14. I just made this , thank you so much it was so tasty and delicious 🙂

  15. Made it with extra firm tofu and next time I will slice the slabs thinner for more crunch surface. Delicious, thanks!

  16. I'm a carnivore as I live for a medium cooked filet the same way I love sunny days with no humidity. But with Costco selling 3, 19oz packages of tofu for less than 4 bucks I had to pick it up and try it out. This was amazing! Savory, spicy, sweet, AND satisfying! Thanks for a fantastic recipe.

  17. So glad you liked it!

  18. It was sooooooooooooo good…and easy too! Thank you for posting this!

  19. You can probably bake the tofu separately and cook the sauce to serve over it, but I wonder if you'd get the same flavor since the tofu isn't cooked in the flavorful sauce. Love to hear how it works if you try it.

  20. Can you bake it instead?

  21. The sauce was great!

  22. This looks divine!!!! It just may be our dinner tonight. I have fresh organic broccoli that I could toss in for a yummy stir-fry.
    Thank you for this recipe.

  23. Nancy, so glad you enjoyed it!

  24. Hi Kalyn,
    Made this tonight and YUM! The sauce had a perfect amount of heat and great flavor. I made sides of jasmine brown rice and seared broccoli and chard with sesame oil. I could eat this for days! Thank you!

  25. Jordan thanks; always appreciated. I will share your round-up.

  26. This looks awesome! Just wanted to let you know I included you in my sriracha recipes roundup. Have a great day 🙂 http://smilesandwich.com/2013/11/07/healthy-recipes-with-sriracha-sauce/

  27. This is my method for drying a tofu brick:
    Start with an extra-firm brick.
    Wrap with an absorbent cloth dish towel (This keeps the tofu from picking up the little white fibers from paper towels.) Center the tofu brick large side down on a flat surface like a cutting board. *Gently* center a heavy pan like a cast iron skillet on top. (If you do this very gently, it'll work. Otherwise it'll just turned into a smushed mess. 🙂 After 10-20 minutes, gently remove the pan and unwrap the tofu. If it isn't as dry as you like, repeat the entire

  28. I've made this several times now. Its always delicious! I have made it with chicken and tofu. I started adding in some canned veggies to make it a one dish meal. Usually I put in baby corn and some chop suey veggies. Everyone loves it. I always have leftovers and it tastes great the next day!

  29. So glad you enjoyed it, and no argument from me if you like it more spicy!

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