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Meatless Monday — Spicy Peanut and Sriracha Tofu

By Fredrica Syren:

I’ve craved spicy Asian food lately, so when I found this recipe on Pinterest, I just knew I had to try it. Served with rice noodles and stir-fried vegetables, it was very satisfying. I suggest starting by adding little sriracha, adjusting the amount according to how spicy you want it. Of course, I have changed the recipe a bit.

  •  14-16 oz. firm or extra firm tofspicy peanut and siracha sauce
  • 1 Tbsp. canola oil
  • 2 garlic cloves, sliced
  • 1 Tbsp. ginger root, sliced

Sauce Ingredients:

  • 3 Tbsp. Bragg’s liquid aminos or tamari
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. smooth natural peanut butter
  • 1 Tbsp. Honey
  • 2 Tbsp. vegetable stock
  • 1 Tbsp. sriracha sauce

Drain the tofu well in a colander placed in the sink. Then put tofu pieces between a double layer of paper towels and press down with your hand so the towel absorbs the liquid from the tofu. (You can do this several times if needed.) Cut tofu into lengthwise strips about 1 inch wide.

Whisk together the soy sauce, rice vinegar, peanut butter, honey stock, and then add the Sriracha sauce.

Heat the dry wok (or heavy pan) over high heat for one minute. Then add the oil and heat about 30 seconds more. Add the slices of ginger and garlic, and cook just until they are fragrant (about 30 seconds); then remove and discard. 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.

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.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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