Spicy Vegan Peanut Butter Tofu with Sriracha
- 14-16 oz. firm or extra firm tofu
- 1 T peanut oil
- several large garlic cloves, sliced
- large piece of finger root, sliced
- 2-3 T diagonally sliced green onions (for garnish)
- 3 T soy sauce (reduced sodium is fine)
- 3 T rice vinegar (not seasoned rice vinegar)
- 2 T smooth natural peanut butter
- peanut butter you can find, I like Adams 100% Natural Peanut Butter)
- 1 T agave nectar
- 2 T vegetable stock or water
- 1 T Sriracha Rooster Sauce (more or less to taste)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Diagonally sliced green onions (2 T)
- Finger root (1 large piece)
- Condiments
- Peanut butter, smooth natural (2 T)
- Peanut butter you can find (1)
- Rice vinegar (3 T)
Soy sauce (3 T)- Sriracha rooster sauce (1 T)
- Cooking & Baking
- Agave nectar (1 T)
- Garlic cloves, large (3)
- Peanut oil (1 T)
- Drinks
- Vegetable stock or water (2 T)
- Refrigerated
- Tofu, firm or extra firm (14 oz.)
Preparation
Read recipe preparation on kalynskitchen.com
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Published October 22, 2012 (3 months ago).
314 people saved this recipe.
