Spicy Peanut Butter Tofu

Add some spice into your life with this spicy peanut butter tofu recipe!

The Recipe ReDux January theme: “The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.”

For this month's Recipe ReDux, I was craving peanut butter and was searching for a way to change it up. I looked in my refrigerator and found a bottle of Sriracha.  Voila!  I made a spicy peanut butter sauce.

Tofu can be paired with pretty much anything since it has a neutral flavor. It is also a great source of protein and easy to prepare. I have been experimenting with tofu at work for vegetarian customers and they sure did love this dish. I don’t usually love spicy food myself, but the balance of zing and smooth made this spicy peanut butter sauce delicious. Sriracha is a popular condiment  due to its intense flavor and vibrant color so make sure you always it on hand.

Spicy Peanut Butter Tofu


  • 1 (8 ounce) container extra firm tofu, drained and sliced into large chunks
  • 1 tablespoon extra-virgin olive oil
  • 1 large zucchini, cut into large chunks
  • 1 small onion, diced
  • 1 medium carrot, cubed or sliced
  • 1 red bell pepper, cut into large chunks

For sauce:

  • 1 cup creamy peanut butter
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons low-sodium soy sauce
  • 1/4 cup water
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 2 cloves garlic, peeled
  • pinch of salt and pepper


  1. Preheat oven to 350 F.
  2. Put tofu in a greased baking pan and bake for 45 minutes or until soft.
  3. While tofu is baking, saute zucchini, onion, carrots and bell peppers in a large pan with olive oil, for about 5 minutes or until soft.
  4. Once tofu is done, combine tofu and cooked vegetables in a large bowl. Set aside.
  5. In a blender, combine peanut butter, Sriracha, soy sauce, water, honey, ground ginger, garlic, salt and pepper and blend until smooth. For a thicker consistency, add more peanut butter.
  6. Pour peanut butter mixture over cooked tofu and vegetables and toss until evenly coated. Serve warm.
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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be