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Sriracha peanut butter tofu

Erin is the author of the food blog Olives for Dinner. When she’s not watching cooking shows on the Food Network or reading cookbooks, she’s in the kitchen creating vegan dishes for herself as well as her non-vegan husband. Through her b...

Sweet and spicy vegan meal

Pack your tofu full of bold flavors with a soy sauce marinade and a sweet, spicy Sriracha and peanut butter sauce.

Daily Flavor

 Sriracha peanut butter tofu

Sweet and spicy vegan meal

Pack your tofu full of bold flavors with a soy sauce marinade and a sweet, spicy Sriracha and peanut butter sauce.

You won’t miss the meat with this hearty one-dish vegan tofu meal.

Sriracha peanut butter tofu recipe

Serves 2-4

Ingredients:

For the tofu and marinade

  • 1 block tofu
  • 1/3 cup peanut oil
  • 1 tablespoon soy sauce
  • 1 tablespoon grated ginger

For the sauce

  • 1/2 cup mirin
  • 1 tablespoon rice vinegar
  • 2 tablespoons Sriracha sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon agave
  • 1 tablespoon chunky peanut butter
  • 1/4 teaspoon xantham gum (or 1 tablespoon cornstarch dissolved in 2 tablespoons water)

To finish

  • Peanut oil
  • 6 ounces cremini or baby bella mushrooms, quartered
  • 2 shallots, sliced
  • 4 cloves garlic, sliced
  • 1/4 cup unsalted peanuts, crushed
  • Sesame seeds
  • 3 scallions, green portion only, cut on the bias

Directions:

For the tofu and marinade

  1. Cut the tofu into 4 slabs, then cut each slab in half twice to create dice-sized tofu cubes. Place in a single layer in a glass dish and place into the freezer for at least 4 hours. Remove from the freezer and gently remove the tofu. Let it defrost slightly for about 30 minutes and then press it for an hour.
  2. In the same glass dish, make the marinade. Whisk the peanut oil with the soy sauce and ginger. Place the pressed tofu into the marinade, tossing as needed to completely cover. Place in the refrigerator to marinate for at least 4 hours.

For the sauce

  1. Place the first four sauce ingredients into a small saucepan over medium heat. Once it begins to slightly bubble, add the agave and peanut butter. Whisk until well combined. Whisk in the xantham gum or cornstarch slurry. Turn the heat to low, stirring occasionally.

To finish the dish

  1. In a large skillet, heat peanut oil over medium-high heat. Add the tofu cubes and saute on each side for about 2 minutes, or until well-browned. Remove from the skillet and reserve in a bowl.
  2. Add the mushrooms to the skillet, using more peanut oil as needed until slightly browned, about 7 minutes. Remove from the skillet and add it to the bowl with the tofu.
  3. Lower the heat to medium and add a small amount of peanut oil to the skillet. Saute shallots for about 3 minutes. Add the garlic and saute for a minute more. Transfer to the bowl with the tofu.
  4. Add the peanuts into the skillet (do not add any additional oil) and toast for about 2 minutes, tossing occasionally so they don’t burn. Remove from the skillet into a small bowl.
  5. To serve, place the tofu mixture into bowls. Top with the sauce, toasted peanuts, sesame seeds and scallion tops.

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