Sriracha Peanut Butter Pineapple Tofu Skillet

Turn an ordinary night into a flavorful feast with this Sriracha Peanut Butter Pineapple Tofu Skillet. The creamy peanut butter sauce, fiery sriracha kick, and sweet pineapple create a harmonious taste profile that’s both satisfying and protein‑rich. All it takes is 30 minutes from start to finish!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz firm tofu, drained and pressed, cut into 1‑inch cubes
• 1 cup diced fresh pineapple (about 1 cup)
• 1 red bell pepper, thinly sliced
• 1 tablespoon vegetable oil (for frying)
• 1/4 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon sriracha (adjust to heat preference)
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons water (optional, to thin sauce)
• Sesame seeds and chopped green onions for garnish
• Cooked jasmine rice or quinoa, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium‑high heat. Add the tofu cubes and sear until all sides are golden‑brown, about 4–5 minutes. Remove tofu and set aside.
2. In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, sriracha, honey, rice vinegar, garlic, ginger, and water until smooth. Reserve a few tablespoons for garnish.
3. Add the sliced bell pepper to the skillet and cook until just tender, about 2 minutes.
4. Return the tofu to the pan, then pour the peanut sauce over everything. Stir to coat and let the mixture simmer for 3–4 minutes so the sauce thickens and flavors combine.
5. Fold in the diced pineapple, cooking another 2 minutes until heated through.
6. Serve the skillet over jasmine rice or quinoa, then drizzle any remaining sauce.
7. Garnish with sesame seeds and chopped green onions for a pop of color and crunch.
8. Optional: For an extra protein boost, sprinkle chopped toasted cashews or a dollop of Greek yogurt on top before serving.

Chef's Note

For the maximum peanut flavor, let the tofu soak in a single‑handed slurry of peanut butter, sriracha, and soy before searing; this pre‑marinade step will make the dish taste extra rich.

Make-Ahead Tips

The peanut sauce can be prepared and stored in an airtight container in the refrigerator for up to 48 hrs. Assemble the skillet just before cooking to keep the tofu crisp.

Substitutions

Use tempeh instead of tofu for a nuttier taste; swap peanut butter for almond butter for a lower‑sugar option; for extra heat, add red pepper flakes to the sauce.