Spicy Vegan Peanut Butter Tofu with Sriracha Recipe | Yummly

Spicy Vegan Peanut Butter Tofu with Sriracha

KALYN'S KITCHEN(1)
Sarah G: "This is one of my go-to recipes, the sauce is del…" Read More
12Ingredients
30Minutes
320Calories
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Ingredients

US|METRIC
  • 16 ounces extra firm tofu (or firm)
  • 1 tablespoon peanut oil
  • large garlic cloves (several, sliced)
  • 1 piece ginger root (sliced)
  • 3 tablespoons sliced green onions (diagonally, for garnish, optional)
  • 3 tablespoons soy sauce (reduced sodium is fine)
  • 3 tablespoons rice vinegar (not seasoned rice vinegar)
  • 2 tablespoons smooth natural peanut butter (use the lowest sugar)
  • peanut butter (you can find, I like Adams 100% Natural Peanut Butter)
  • 1 tablespoon agave nectar (I like raw agave nectar)
  • 2 tablespoons vegetable stock (or water)
  • 1 tablespoon sauce (Sriracha Rooster, more or less to taste)
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    NutritionView More

    320Calories
    Sodium34% DV820mg
    Fat35% DV23g
    Protein47% DV24g
    Carbs4% DV11g
    Fiber16% DV4g
    Calories320Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol0mg0%
    Sodium820mg34%
    Potassium450mg13%
    Protein24g47%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A6%
    Vitamin C2%
    Calcium80%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sarah G 2 years ago
    This is one of my go-to recipes, the sauce is delicious! My favorite way to get perfectly brown tofu is cooking it in a cast iron skillet in a thin layer of oil...spread the strips out a little and do not touch for several minutes. Use a thin metal spatula to get under the browned ‘skin’ that forms on the pieces and turn them over. A super yummy (and pretty!) dish!

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