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Yield 2 cups | Prep time 10 minutes
Break the tofu into large pieces and put them into the bowl of a food processor. Add the peanut butter, sugar, sriracha, lime juice, and salt. Process until the mixture is relatively smooth.
With the motor running, add the warm water 1 to 2 tablespoons at a time, until the dip takes on a whipped, frosting-like consistency. Scrape the sides periodically to ensure all the peanut butter gets incorporated, and process for a few minutes to achieve a completely smooth texture.
To serve, swoop the dip over a shallow bowl or plate. Spoon chili crisp over the top, using your judgment as to how much to use, and then sprinkle the peanuts on top. Use as a dip for cut-up vegetables, crackers, or spread it over toast or tuck it into your favorite veggie sandwiches.