Crispy Tofu Salad with Florida Orange Juice Peanut Butter Sauce

This salad is all about balance. You’ve got crisp pan-fried tofu that’s golden and tender inside, shredded cabbage and veggies for crunch, and a bright peanut sauce that’s creamy, tangy, and sweet thanks to fresh orange juice. It’s protein-packed, colorful, and completely satisfying—like a Thai peanut salad meets tofu bowl meets sunshine in a dish.

I make this when I want something that feels clean and light but still hearty and fun. It’s great for lunch meal prep or a meatless dinner that doesn’t leave you raiding the pantry 30 minutes later.

Why You’ll Love This Salad

• Crispy tofu without deep frying. Golden, crispy edges in a pan or air fryer.
• That sauce tho. Creamy peanut butter meets fresh orange juice? Pure flavor magic.
• Customizable. Use any crunchy veggies you have on hand.
• Packed with plant protein. Tofu brings 10g+ per serving.
• Halal-friendly, dairy-free, and totally meal-preppable.

Time & Servings

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 3–4
• Calories per serving: ~420
• Protein: 17g | Carbs: 30g | Fat: 25g

Ingredients

For the Salad:

• 1 (14 oz) block firm or extra-firm tofu, drained and pressed
• 1 tablespoon cornstarch or arrowroot powder
• 2 tablespoons avocado or olive oil
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, sliced
• 1/4 cup fresh cilantro or mint, chopped
• 1 tablespoon sesame seeds (optional)

For the Florida Orange Juice Peanut Butter Sauce:

• 1/4 cup creamy peanut butter
• 1/4 cup fresh Florida orange juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar (or lime juice)
• 1 teaspoon sesame oil
• 1 clove garlic, grated or minced
• 1 teaspoon honey (or maple syrup for vegan)
• Pinch of chili flakes or sriracha, to taste
• Warm water, to thin if needed

Ingredient Tip: Use fresh orange juice—not from concentrate—for the brightest, cleanest flavor.

How to Make It

1. Prep and Press the Tofu

• Drain tofu and wrap in a clean towel.
• Place something heavy on top (like a skillet or book) and press for 10–15 minutes to remove moisture.

This helps it get crispy instead of soggy!

2. Crisp the Tofu

• Cut tofu into 1-inch cubes or rectangles.
• Toss in cornstarch, salt, and pepper until evenly coated.
• Heat 1–2 tablespoons oil in a large nonstick skillet over medium heat.
• Add tofu in a single layer and cook for 3–4 minutes per side, until all sides are golden and crispy.
• Remove and let cool slightly.

Air fryer option: Spray lightly with oil and air fry at 400°F for 12–15 minutes, flipping halfway.

3. Make the Florida Orange Juice Peanut Sauce

In a small bowl or jar, whisk together:

• Peanut butter
• Orange juice
• Soy sauce
• Vinegar or lime juice
• Sesame oil
• Garlic
• Honey
• Chili flakes

Thin with warm water until it’s pourable but still creamy.

Taste test! Adjust sweetness or spice to your liking.

4. Assemble the Salad

In a large bowl or on individual plates:

• Layer cabbage, carrots, bell pepper, cucumber, and herbs.
• Top with crispy tofu.
• Drizzle generously with peanut sauce.
• Sprinkle with sesame seeds if using.

Serving Suggestions

• On its own: It’s filling and balanced as-is!
• Over brown rice or quinoa: For an extra hearty bowl.
• With rice noodles: Toss together for a cold noodle salad vibe.
• Lettuce cups: Wrap in romaine or butter lettuce for a fresh handheld option.

Tips for Crispy Tofu Success

1. Press it well. Less water = crispier edges.
2. Don’t skip the cornstarch. It gives that restaurant-style golden crust.
3. Cook in a hot pan and don’t overcrowd. Space = better browning.
4. Air fryer is your best friend if you want oil-light crispiness.
5. Let it rest a minute before tossing with sauce. Keeps the crunch intact.

Variations to Try

• Add avocado or mango for a creamy-sweet finish
• Use almond butter or tahini instead of peanut butter
• Add crushed peanuts or crispy chickpeas for extra texture
• Mix in edamame or shredded rotisserie chicken for a protein boost (if not keeping it vegetarian)

Storage & Meal Prep

• Fridge: Store components separately for up to 4 days
• Tofu: Re-crisp in a skillet or air fryer
• Sauce: Keeps well in the fridge for up to a week—use on noodles, grain bowls, or roasted veggies!

Meal prep tip: Assemble jars or containers with veggies on bottom, tofu on top, and pack the dressing separately. Shake and enjoy on-the-go.

FAQ

Can I use bottled orange juice?
Yes, but fresh-squeezed Florida OJ gives the brightest flavor. Look for not-from-concentrate if using bottled.

Is this halal?
Yes! All ingredients are halal-friendly—just ensure soy sauce and vinegar are alcohol-free.

Can I make this nut-free?
Yes—use sunflower seed butter or tahini for a delicious nut-free alternative.

Can I bake the tofu instead?
Totally. Bake at 400°F for 25–30 minutes, flipping halfway through.

Final Thoughts

This Crispy Tofu Salad with Florida Orange Juice Peanut Butter Sauce is proof that salads don’t have to be boring. It’s crunchy, creamy, sweet, savory, and super satisfying—all while being totally plant-based and meal-prep friendly.

It’s one of those recipes that’s fun to eat and makes you feel amazing after.