Spicy sriracha peanut tofu
340 cals, 20p, 10c, 24f (per meal)
1 tbsp (15mL)
1/3 cup(s) (79mL)
2 tsp (10mL)
2 tbsp (32g)
1 1/2 tbsp (23g)
2 clove (6g)
14 oz (397g)
1
Mix sriracha, peanut butter, garlic, soy sauce, water, and some salt in a small bowl. Set aside.
2
Heat oil in a skillet over medium high heat. Fry cubed tofu until crispy, stirring occasionally.
3
Pour the sauce into the skillet and stir frequently. Cook until sauce has reduced and is crispy in places, about 4-5 minutes.
4
Serve.