5-Minute Five-Spice Tofu with Peanut Butter Sauce

You’ll love how quick and easy five-spice tofu with peanut butter sauce is to make. It’s creamy and tangy from the peanut butter and ketchup. Plus, there’s a kick at the end thanks to garlic and sriracha. Check out the recipe and substitution suggestions to tailor the dish to your tastebuds.

If you’re curious about trying five-spice tofu, you’ll love this simple and easy recipe. It only takes 5 minutes to make this tofu recipe, and it works as a side dish or snack. I love to prepare this dish on busy weeknights to accompany dinner.

RELATED: Learn more about different kinds of tofu, including five-spice tofu.

This five-spice tofu recipe is a wonderful new way to enjoy tofu. It is a vegan dish and delicious, so foodies looking to eat less meat will love it. If you think ketchup (tomato sauce) and peanut butter with sriracha sounds odd, don’t knock it until you try it! The creamy peanut butter pairs well with the umami addition of ketchup. The sriracha and pressed garlic add a kick at the end to keep the dish interesting.

What Ingredients Can I Substitute in the Five-Spice Tofu Recipe?

Substitute Tofu

If you don’t have five-spice tofu, you can replace it with tofu knots or extra firm tofu. But if you’re using brick tofu, remember to press the tofu to expel as much water as possible. Avoid silken tofu because it will be challenging to coat with the sauce. You also don’t want watery tofu because the water will dilute the sauce, so avoid defrosted tofu or soft tofu.

Substitute Ketchup

If you don’t like the sound of ketchup with peanut butter or you don’t have any at home, you can substitute with soy sauce. Use 1 tablespoon of soy sauce instead of 1 tablespoon of ketchup. You can also try other kinds of sauces like BBQ sauce. I would avoid salad dressing like ranch unless you like it mixed with peanut butter.

Substitute Sriracha

If you don’t like spicy food, skip the sriracha altogether. If you don’t like sriracha or don’t have any, you can replace it with another chili sauce, like garlic chili sauce, lao gan ma (LGM), or hot sauce.

Substitute Cilantro

If you don’t like cilantro or don’t have any, you can skip it. Or replace chopped cilantro with your favorite herb chopped or vegetable grated. For example, chopped green onions and grated carrots work well on top of the five-spice tofu recipe.

5-Minute Five-Spice Tofu with Peanut Butter Sauce

Print Recipe Pin Recipe Rate Recipe
The star of this recipe is the creamy and savory peanut butter sauce. You can serve it with the five-spice tofu. Or you could use it as a dip for carrot sticks. Or a salad dressing over blanched broccoli.
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Chinese
Keyword: 10 ingredients or less, 5-minute recipe, no-cook, refreshing, vegan
Servings: 2 people
Calories: 214kcal
Author: Anna Rider
Cost: $3


  • Kettle
  • Tongs
  • Knife
  • Chopping Board
  • Mixing Bowl


  • 1 package five-spice tofu
  • 1/2 bunch cilantro, washed and roughly chopped
  • 1 clove Garlic, peeled and pressed
  • 1 tablespoon Ketchup, or tomato sauce
  • 2 tablespoon peanut butter
  • 1 teaspoon sriracha sauce


  • Gather the ingredients.
  • Boil water in the kettle. Put the five-spice tofu into a mixing bowl. Pour hot water over the tofu and let it sit while you make the sauce.
  • Peel and press the garlic clove through a garlic press if you have not already. Mix the pressed garlic, ketchup, peanut butter, and sriracha sauce.
  • Mix the sauce with a fork until evenly combined. It should be chunky, and it might be hard to stir.
  • Add a tablespoon of hot water to the sauce to thin it. Mix until you get an orange sauce the consistency of thin mayonnaise.
  • Drain the five-spice tofu. You can lift the tofu from the mixing bowl with tongs to avoid burning yourself. Discard the water. Cut the tofu into thin strips, about 1/8 inch (4 mm). Dress the five-spice tofu strips with the peanut butter dressing. Mix thoroughly to evenly coat the tofu.
  • Plate the tofu and add chopped cilantro on top.
  • Enjoy your five-spice tofu with peanut butter sauce!


Calories: 214kcal | Carbohydrates: 10g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Sodium: 320mg | Potassium: 432mg | Fiber: 1g | Sugar: 5g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 3mg
Loved this recipe?Subscribe & get the Meal Plan System!

What to Eat With Five-Spice Tofu and Peanut Sauce

Pan-Fried Egg Tofu With Chopped Cilantro
Rich and fragrant egg tofu slices are pan fried until golden brown. Double the recipe to serve 4 to 6 people. You'll want to finish it within 10 minutes of pan frying because it won't be crispy as leftovers the day after.
Get the Recipe
Garlic Shrimp and Scrambled Eggs with Zucchini Noodles
Inspired by Shanghai egg and shrimp stirfry, this shrimp and scrambled egg dish is accompanied by extra garlic to add flavor. The zucchini noodles keep you full longer. 
Get the Recipe
Tofu and broccoli salad with spicy garlic-green onion oil dressing
This tofu and broccoli salad shines thanks to the garlic-green onion oil dressing. Unlike traditional Western dressing, this oil dressing is refreshing and aromatic. Enjoy the dish with lean proteins or fish for a light, summery meal.
Get the Recipe

Similar Recipes You Will Love

5-Minute Silken Tofu with Green Onion
This easy vegan recipe using silken tofu is a quick-to-make appetizer. You'll love the silky texture. Bump up the recipe to serve a family by doubling all the ingredients.
Get the Recipe
5-Minute Homemade Vegan Miso Soup With Silken Tofu and Seaweed
You'll love this belly-warming miso soup during cold wintery nights. It only takes 5 minutes and you can add any garnishes to tailor it to your tastebuds. Add a dash of sesame oil for extra indulgent miso soup.
Get the Recipe
Nhi’s Spring Rolls + Peanut Butter Dipping Sauce
Homemade spring rolls are a delicious summer treat. Make them when it's too hot to cook in your oven or stove top. You can make the peanut butter dipping sauce ahead of time. Perfect for picnics and easy weeknight dinners when you're too sweaty to make complex dishes.
Get the Recipe
Anna looking down chopping vegetables
About Anna Rider

Hi! I'm Anna, a food writer who documents kitchen experiments on GarlicDelight.com with the help of my physicist and taste-testing husband, Alex. I have an insatiable appetite for noodles 🍜 and believe in "improv cooking".

Leave a Comment

Recipe Rating

How to go from panic to bliss at meal times

Subscribe & Get the Meal Plan System

Garlic Delight Meal Plan System workbook cover image on a pink background

I don't spam or share your info.

Unsubscribe anytime. -Anna <3