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+ servings

Sriracha Peanut Tofu Stir Fry

Servings: 4


  • 1 block firm tofu
  • 4 tablespoons soy sauce
  • 3 teaspoons Sriracha
  • 1/4 cup peanut butter
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 tablespoon rice vinegar
  • juice from 1/2 lime
  • 1 tablespoon water
  • 2 tablespoons canola oil
  • ~2 cups chopped broccolini
  • ~1 1/2 cups chopped asparagus spears
  • rice quinoa, or noodles, cooked


  • Remove tofu from packaging and drain of extra water.
  • Press the tofu by placing on a plate, then topping with a couple of paper towels and placing something heavy on top, like a couple of cookbooks. Let it sit for 15-20 minutes, so excess liquid can seep out.
  • Cut tofu into 1" cubes.
  • Combine soy sauce, Sriracha, peanut butter, garlic, ginger, vinegar, lime juice and water.
  • Toss tofu in half of the mixture.
  • Heat additional oil in wok or large skillet over medium-high heat.
  • Add tofu and cook, for about 2-3 minutes on each side, until crust forms, about 12-15 minutes total.
  • Remove tofu from skillet.
  • Add broccolini and asparagus (or your preference of veggies), and cook until tender, about 8-10 minutes.
  • Add tofu and toss with remaining sauce, and cook until sauce is warmed.
  • Serve over rice, quinoa, or noodles.
  • Enjoy!