Crispy Tofu with Chili Peanut Sauce

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 372kcal


  • 400 g tofu (drained and pressed to remove excess moisture)
  • 40 mls sriracha sauce/hot sauce
  • 30 mls light soy sauce
  • 25 g powdered peanut butter (can sub for 20g of peanut butter and 2 tablespoons of water)
  • 2 pouches steamed cauliflower rice
  • 100 g fresh spinach
  • pepper
  • 1 kcal spray


  • Cut tofu into bite size cubes and add to a bowl.
  • In a glass, add the sriracha, powdered peanut butter and light soy sauce.
  • Mix well and pour over the tofu.
  • Season with pepper and mix carefully.
  • Heat a pan on a medium heat and spray well with 1 kcal spray.
  • Add the tofu and cook for about 3 minutes until starting to crisp.
  • Flip tofu and continue to cook until crispy on all sides.
  • Serve half the tofu with a pouch of steamed cauliflower rice, a drizzle of sriracha sauce and a side of fresh spinach.


Calories: 372kcal | Carbohydrates: 20g | Protein: 35g | Fat: 17g