Kalyn's Kitchen

Peanut Butter Tofu with Sriracha

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 the recipe try it later!

Peanut Butter Tofu with Sriracha top photo

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! You can find even more vegan dishes by checking Vegan Recipes in the recipe index. 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?

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.

Peanut Butter Tofu with Sriracha process shots collage

How to make this recipe:

(Scroll down for complete recipe including nutritional information.)

  1. 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.)
  2. 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.)
  3. 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.)
  4. 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.”)
  5. 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.)
  6. When the tofu is nicely browned, add the sauce mixture and turn heat to low. 
  7. 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.) 
  8. 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 Tofu Recipes to Try:

Sriracha-Spiced Stir-Fried Tofu with Eggplant and Red Bell Pepper
Easy Baked Tofu with Sesame and Soy Sauce
Stir-Fried Tofu with Scallions, Garlic, Ginger, and Soy Sauce

Peanut Butter Tofu with Sriracha

Peanut Butter Tofu with Sriracha

Yield 4 servings
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes

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)

Sauce Ingredients

  • 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)


  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, 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.)
  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.


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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 that allow tofu. 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 to see all the good recipes I’m sharing there.

Pinterest image of Peanut Butter Tofu with Sriracha

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    91 Comments on “Peanut Butter Tofu with Sriracha”

  1. I can't thank you enough for posting this recipe. It has become my new favorite, and I make it all the time. I think it is perfect without any alterations, except sometimes I double the sauce because it's so dang good that I want it on my veggies as well! I made it once with chicken for a non tofu eating person and it was still amazing.

  2. Made this last night and it was really yummy. A bit too hot so be careful with the sriracha 😉

  3. Love this recipe! Will be linking back to this in my upcoming post 🙂

  4. I made this last night; used the suggested pressing with a heavy skillet method for the tofu between paper towels and it worked great! Doubled the sauce (used splenda for the agave as I didn't have any). Used the heavy skillet (don't have a wok)to cook and drizzled the extra sauce over not only the tofu but a side of raw baby spinach. Absolutely delicious!!! Our favorite tofu dish to date. I use your site everyday. Thanks again!

  5. Mouth party!! Im eating and typing this comment. Im leaving now to ravish the little tofu fingers on my plate. thank you so much!

  6. S, so glad!

  7. So delicious! My boyfriend balked at the idea of a vegan recipe but he loved that sauce so much he's already asked when we'll have it again. Love it, thanks!

  8. Very glad you liked it so much!

  9. We have made this twice now and LOVE it! We add fresh cilantro to the sauce. We also mixed this with veggies and spaghetti squash – our version of pad thai.

  10. So happy that people are enjoying this. I just bought more tofu so I can make it again!

  11. I made this tonight and loved it! I just served rice and plain simmered collard greens on the side–the sauce was plenty exciting to jazz up the whole plate! 🙂 And I love the tip for pressing tofu in the comments above, I'm definitely going to do that next time.

  12. Delicious! I added some bok choy and mushrooms as per another commenter's suggestion.

  13. So Yummy…love tofu and always looking for new ideas! Thanks for tweaking this! I was amazing, I ate half of it for dinner tonight!!!!!

  14. Made this for dinner tonight, with 1 1/2 lbs of tofu and double the sauce. It was a huge hit over brown rice – and with your spicy cilantro-peanut slaw on the side! You're the best, Kalyn!

  15. Cara, great idea!

  16. Ohh, I would love this with a side of broccoli smothered in that sauce too!

  17. Stacy, so glad you both enjoyed it. Thanks for all the tips; I agree that more sauce would definitely be good!

  18. This was amazing. My boyfriend was upset when I told him I was making tofu for dinner, but then he LOVED it! This is only my second time using my new wok, and it was pretty easy to make.

    My suggestions/comments:
    1) I really suggest doubling, or even tripling the sauce, because it is DELICIOUS and you will want more of it. I think it would go great on rice noodles as well. Baby corn and mushrooms would also taste good in this dish.

    2) Peanut oil is a MUST. Olive oil/other oils really don't work. It helps sear the tofu and makes a nice texture.

    3) After you use the garlic and ginger pieces, put aside and save. I made a nice steamed bok choy boiled in veggie broth and a dash of sesame oil and threw the leftover pieces of ginger & garlic used to season the wok in my bok choy dish for extra flavor. This paired with the tofu was DELISH.

    I am so happy I found this on Pinterest. THANK YOU!

  19. Sharon, so glad you liked it!

  20. Tried this yesterday and it was delish! The sauce has endless possibilities. I am going to use it for noodles sometime but thought about using it to for lettuce wraps and a dipping sauce for chicken. Thanks for sharing!!!