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. Can you bake it instead?

  2. The sauce was great!

  3. 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.

  4. Nancy, so glad you enjoyed it!

  5. 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!

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

  7. 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/

  8. 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

  9. 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!

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

  11. I made this for a second time two weeks ago and I think I liked it even more than I remember. I did add a lot more spice (with both the Sirracha and some chili oil) than you recommended, but I don't think that messed with the amazing flavor you've created here.

  12. Glad you enjoyed it. And you're correct that the 4 servings recommendation is based on the SBD limit of 1/2 cup tofu for Phase One. I assume this is part of a meal with lots of veggies on the side if you're eating it for South Beach, but if that doesn't matter to you, you can certainly have a larger serving.

  13. This is amazing! First time I've ever cooked tofu–and with the low price tag I wish I would have tried it sooner! However, for the portions given, I think it would be a sparse 4 servings (although I'm unfamiliar w/South Beach, so maybe small portions are part of that). I didn't see why we had to toss perfectly good aromatics, so I chopped up the sauteed garlic and ginger and added them to the sauce before adding it to the pan. Also increased the sauce by about a third and included a couple handfuls of snow pea pods while frying the tofu. This is a keeper for sure.

  14. Jessica, you're welcome. I'm so happy you are enjoying it so much!

  15. Oh and I also throw in green beans and shredded carrot too. Yum!

  16. Thank you so much! I have this memorized now! Thanks for the suggestions on frying the tofu, PRICELESS! I had no agave so I used some sweet Thai chili sauce that I made in its place. Yummmmmy! I have been making this weekly since I found the recipe in May. 🙂

  17. Monica, so glad you enjoyed it!

  18. Amazing! Best recipe I have tried in a while. Fiancee loved it too!

  19. i saw scott's towel/pan suggestion and it's a good one, but you might want to check out a tofu press if you eat it a lot, they work so well and are reusable. amazon has them.

  20. Kelly, so glad you are enjoying it!