This Zesty Stir Fry Bowl with Siriracha Tofu is easy and comes together quickly with a little spice, a punch of citrus from fresh limes and nutty flavour from peanut butter. It’s crunchy and full of depth,
light and fresh but satisfying and will keep you satiated. Perfect for a summer lunch or dinner.

Although I love to cook and often share snaps of what I’ve made on my Instastories, I’ve never shared a recipe on the blog before. Mostly, this has to do with fear of criticism, “What if no-one likes my food?” and because I haven’t been happy with the standard of my food photography. Well, this year I’ve challenged myself to do things that scare me and I figured that the foodie blogs I loved all started somewhere. So here goes. Sharing this bowl may be scary, but the bowl itself is not- I assure you.

If you’re a fan of Asian flavours, you may have Sriracha, tamari and sesame oil on hand already… If not, maybe splash out and get them, I think they are well worth the cost and they could become pantry staples. A little bit of each goes a long way. 

The Stylist's Notebook- Zest Stirfry Bowl with Sriracha Tofu

This recipe actually started off with my craving tofu from my favourite Johannesburg based Asian franchise… and not being able to go because of January being tough on my wallet. That coupled with time restraints meant I put a pack of tofu into my basket, in a trance-like state the last time I went to my local grocer. One pre-cut bag of stir-fry later, I knew what to do for lunch! If you are short on time, those conveniently made stirfry packs can save your life. With the aforementioned pantry staples of Sriracha, tamari and sesame oil at home, some limes in my fruit bowl and coriander out the garden, this bowl came together nicely. The tofu is pressed then soaked in a marinade, so there a bit of prep time before being grilled. The sauce for the veggies comes together in a flash before stirfrying and dishing up. Easy, happy cooking! 

The Stylist's Notebook- Zest Stirfry Bowl with Sriracha Tofu

Zesty Stir Fry Bowl with Sriracha Tofu

Serves 2 big portions, or 3 light portions. 2 hours prep time. 25 minutes cooking time.


  • 450g firm tofu
  • 2-3 tsp Sriracha
  • 2 tsp Tamari*
  • 3 tsp rice wine vinegar
  • 1-2 tsp sesame oil
  • 1 tbsp peanut butter
  • 2,5 cm fresh ginger, finely grated or finely chopped
  • 2 tsp Tamari*
  • zest and juice of 2-3 limes
  • 1 clove of garlic finely chopped
  • 1/2 tbsp low smoke point oil, like canola or vegetable oil.
  • 1 large pack of stir fry veg, or 500g of your preferred veggies
  • Optional: a generous handful of coriander, peanuts, pickled ginger and sesame seeds to garnish.


  1. Start by pressing your tofu for a least 30 minutes. Remove your tofu blocks from all packaging and wrap in a clean dish towel. Place between two plates and set something heavy like a book on top.
  2. Meanwhile, make your marinade. Combine all ingredients from Sriracha through to sesame oil with 2-3 tablespoons of water and whisk with a fork to combine.  Taste test it, I only used 2 teaspoons of Sriracha because not everyone in my family loves chilli but you could add more. I cut down on dishes by doing this in the container the tofu will be marinaded in. Set aside.
  3. After 30 minutes has passed, unwrap your tofu. My tofu came in two rectangles which I sliced lengthways, then sliced again into ‘finger’ shaped slices. Cut to your desired shape then place in the marinade for 1 to 2 hours, turning halfway through. I only did an hour, but a longer time just means more flavour will soak into the tofu. 
  4. About 15 minutes before you want to mix, combine all ingredients from peanut butter through garlic into a small bowl and whisk to combine. Add 1-3 tablespoons of warm water one at a time until you’ve reached your desired consistency. I added more lime juice, but really just make sure you like it. 
  5. Fire up your grill and carefully place your tofu on it. I used a gas braai and the temperature was about 300 degrees throughout the process. Baste with any excess marinade and gently turn after 5-6 minutes.  The marinade may cause the tofu to stick to the grill in some place, so take care. When both sides are done, set aside.
  6. Heat up your oil in a stir fry pan and once it’s hot throw in your prepared veggies, stirring constantly. After about a minute, add your sauce and stir through so it coats all the vegetables. Cook for a further 3 or 4 minutes. 
  7. To serve, spoon your stir-fried veggies into a bowl. Gently place your tofu on top and add garnishes to your heart’s desire. 

*Tamari gives more depth of flavour but if you don’t any of hand, use soy sauce. I’ve made reiterations of this marinade for other proteins and with other flavours, so play around!

The Stylist's Notebook- Zest Stir Fry Bowl with Sriracha Tofu