Spicy Peanut & Sesame Stir-fry with Sriracha Baked Tofu


No need for greasy take-aways get a healthy refresh! Stir-fry’s are so simple and delicious. Pack them with fresh flavours and vegetables. For protein, we’re cooking up some tofu and not the flavourless soft kind. Sriracha baked tofu is one of my new favourite discoveries, it’s packed with flavour and has a great ‘meaty’ texture.


Spicy Peanut & Sesame Stir-fry with Sriracha Baked Tofu

Serves 4


Calories: 490   Carbs: 55g   Protein: 25g   Fat: 17g


Spicy Peanut & Sesame Sauce:

  • 1 1/2 Tbsp Sesame Oil
  • 3 Tbsp Tamari (or sub soy sauce)
  • 3 Tbsp PB Fit (or sub peanut butter but this will increase the fat content)
  • 2 Tbsp Sriracha
  • 2 Tbsp Water

Sriracha Baked Tofu:

  • 2 Tbsp Sriracha
  • 1/2 Tbsp Sesame Oil
  • 450g Firm Tofu


  • 1/2 Tbsp Sesame Oil
  • 3 Cloves Garlic
  • 1 Inch Knob Ginger
  • 280g Brown Rice
  • 140g Water Chestnuts
  • 120g Bamboo Shoots
  • 1 Head Broccoli
  • 1 Green Peppers
  • 100g Mushrooms
  • 50g Cavolo Nero (stalks removed)
  • 2 Spring Onions
  • Sprinkle of Sesame Seeds
  • Juice of 1/2 Lime


  1. Pre-heat your oven to 200c, meanwhile prep the sauce, in a small bowl mix all ingredients until well combined and set aside for now.
  2. To prepare the tofu, slice into cubes and pat dry with a clean towel. Place the cubed tofu in a bowl and smother with Sriracha and sesame oil, mix until the tofu is evenly coated.
  3. Transfer the tofu to a baking try and bake in the oven for 25-30 minutes.
  4. Meanwhile boil the brown rice and start prepping the veggies. Begin by finely chopping garlic and ginger.
  5. Take a large pan or wok and drizzle in a little sesame oil. Add the chopped garlic and ginger and lightly fry.
  6. Thinly slice broccoli, peppers and cabbage. Add these vegetables to the pan along with a splash of water.
  7. Follow by adding water chestnuts and bamboo shoots. Pour over the sauce and stir-fry the vegetables for 5-10 minutes until tender.
  8. Once all of the components are ready, it’s assembly time. Before serving the rice, squeeze over the juice of half a lime. Place this into the bowl first followed by the stir-fried vegetables then the baked tofu. Sprinkle over sesame seeds and sliced spring onions before serving.



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