Drain and cut tofu then pat dry. Place tofu on a nonstick skillet and cook over medium-high, turning occasionally, until golden on all sides, 5 to 7 minutes.
Meanwhile, combine 1 cup of water, tomato paste, arrowroot, soy sauce, curry powder, and Sriracha (if using) in a bowl and mix well. Add mixture and peas to tofu and cook until sauce thickens, 2 to 3 minutes. Taste and adjust seasoning.