Creamy coconut and bold sriracha heat might sound like an unlikely pair — but one taste of our Crazy Coconut Smoky Sriracha and you'll wonder why you ever kept them apart. At 7/10 heat, this sauce brings serious fire balanced by a smooth coconut finish that clings beautifully to stir-fried vegetables and proteins. This weeknight stir-fry is fast, flexible, and deeply satisfying.
Ingredients (serves 2–3)
- 2 tbsp Crazy Coconut Smoky Sriracha
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp coconut oil or neutral oil
- 3 cups mixed vegetables (bell peppers, snap peas, broccoli, carrots, bok choy)
- 1 cup firm tofu, cubed (or shrimp or chicken)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Cooked jasmine rice or noodles to serve
- Toasted coconut flakes and lime to garnish (optional)
Instructions
- Mix the Crazy Coconut Smoky Sriracha, coconut aminos, rice vinegar, and sesame oil in a small bowl to make the stir-fry sauce. Set aside.
- Heat coconut oil in a wok or large skillet over high heat until shimmering.
- Add tofu (or protein of choice) and cook until golden, about 3–4 minutes. Remove and set aside.
- In the same pan, add garlic and ginger and stir for 30 seconds until fragrant.
- Add vegetables in order of cooking time — harder veg like carrots and broccoli first, then snap peas and bok choy. Stir-fry for 4–5 minutes total until tender-crisp.
- Return the protein to the pan, pour over the sauce, and toss everything together for 1–2 minutes until well coated and glossy.
- Serve over rice or noodles, garnished with toasted coconut flakes and a squeeze of lime.
Ready to fire up the wok? Grab a bottle of our Crazy Coconut Smoky Sriracha and make it tonight!