Crispy Tofu Salad & FLOJ Peanut Butter Sauce
Vegan, easy to make, and kid friendly, this is the meal to make when you need a kick of flavour!
This recipe was photographed and created by Emilie Gaillet.
Satay Sauce Ingredients
- 1 cup (250 ml) Florida Orange Juice
- 1 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- the juice of half a lime
- 1 tablespoons grated ginger
- 1 minced garlic clove
Salad Ingredients
- For the tofu and noodle salad:
- 100 g rice noodles
- 1 extra firm tofu block
- 2 tablespoons olive oil
- ¾ cup red cabbage, sliced
- ¾ cup carrot, sliced
- 2 green onions, finely chopped 2 tablespoons fresh coriander
- Salt and pepper
Preparation
Prepare the Florida OJ satay sauce. Mix all the ingredients and adjust the seasoning to taste.
Cut the tofu into bitesize pieces. Drizzled with olive oil and season generously with salt and pepper.
In a large non-stick skillet, heat the olive oil and cook the tofu until golden and crispy. Set aside. Boil water and cook the rice noodle according to packaging instructions. Set aside.
Chop the red cabbage, carrot and green onions.
In a large serving bowl, mix the noodles, the vegetables, the tofu bites and the reserved satay sauce. Serve with fresh coriander.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 minutes | 15 minutes | 45 minutes |
