Crispy Orange Tofu

Orange Tofu is a vegan take on the “orange chicken” dish that is popular at American Chinese restaurants. This version is coated in cornstarch, pan fried for a crispy exterior and then baked for a chewier texture. It’s then coated in a sweet, slightly spicy orange sauce. It’s so good! If you’re not a tofu fan this is the dish to change your mind!

If you’ve never had tofu before, promise to try this recipe before you form any opinions! It can seem very off-putting at first- its a flavorless cube that comes packed in water. But hear me out: that flavorless cube is the key to soaking up whatever flavors you decide to use! Tofu coated in cornstarch and pan-fried gets a crispy exterior coating without using a lot of oil. Baking tofu gives it a firm, chewier texture. We’re combining both techniques here to achieve a crispy, chewy texture reminiscent of chicken. If you prefer a less-chewy texture, skip the baking altogether. If you want to skip the oil, coat the tofu in cornstarch and go straight to baking, it should still crisp up in the oven.

And once it’s coated in the sweet, garlic orange sauce you’ll be a believer. Serve this with some white or brown rice, or even noodles, and lots of veggies and you have a balanced meal sure to please anyone.

If you make this, be sure to tag me on Instagram and don’t forget to leave a comment and rating below!

Ingredient Notes

Cornstarch- This gives the tofu its crispy exterior, and is also used in the sauce to thicken and make a glaze to coat the tofu

Orange- It wouldn’t be orange tofu without orange, and both the zest and juice of an orange are used here to maximize the orange flavor

Ginger- Fresh ginger goes perfectly with the garlic and orange. This was one of the last ingredients I added because it was missing something, and its just perfect in this sauce

Orange Tofu FAQ

What is orange tofu- Orange tofu is tofu that is pan fried then baked and coated in an orange-flavored sauce, similar to orange chicken, but vegan.

Can I not use oil? If you don’t want to use oil, coat the tofu in cornstarch and go straight to baking. The tofu crisp up in the oven.

What to serve with orange tofu- Brown or white rice is a great base for this. Add in a veggie like broccoli and you have a perfect meal. You could also serve this on top of noodles instead, or just serve with stir fried veggies.

How long does orange tofu last- This should last 2-3 days in the fridge, and reheats really well.

Crispy Orange Tofu Recipe

Recipe

Crispy Orange Tofu

Orange Tofu is a vegan taken on "Orange Chicken". It's crispy, chewy, and the sauce is so flavorful.

Course Main Course

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

Tofu

14 oz (397g) firm tofu, pressed and cubed
3 tbsp cornstarch
3 tbsp oil, such as olive or avocado

Orange Sauce

½ cup orange juice
3 tsp orange zest
4 tbsp granulated sugar
4 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
2 tbsp water
1 clove garlic, finely minced
1 tsp fresh ginger, grated
¼ tsp red pepper flake
1 tsp cornstarch
scallions (optional, for topping)
sesame seeds (optional, for topping)

Instructions

Preheat oven to 400°.
Press the tofu. Remove tofu from package, wrap in flour sack towel or paper towels, and place heavy object on top such as a heavy skillet or some cookbooks. Let tofu sit like this while you gather the rest of the ingredients.
Cube the tofu. Remove tofu from towels and place on a cutting board. Cut tofu in half lengthwise. Cut each half into thirds, you should now have 6 strips. Cut each strip into cubes.
Coat in cornstarch. Place the tofu cubes in a bowl and toss to coat with the cornstarch.
Pan fry the tofu. Heat a skillet over medium-high heat. Add oil to pan. Once hot, add the tofu so each piece is touching the pan. If your pan isn't large enough, do this step in batches. Cook the tofu for abour 2 minutes, and then flip to the opposite side. The tofu shouldn't move until it's ready so be careful not to flip too early. Once the second side has cooked, stir tofu around in the pan for 1-2 more minutes, for a total of 5-6 minutes. Remove from heat.
Bake the tofu. Line a baking sheet with parchment paper and add the tofu to the sheet. Place in 400° oven and bake for 15 min. If you prefer a less firm texture, skip this step.
Make the sauce. While the tofu bakes, prepare the sauce. Add all ingredients to a bowl EXCEPT the garlic. Stir to combine.
Finish the tofu. Once the tofu is done baking, remove from oven. Heat the pan from earlier at medium-high heat. I typicaly have enoguh residual oil from cooking the tofu, but if you need it, add a small amount, like 1-2 tsp. Once warm, add the garlic and cook for 1-2 minutes until fragrant, being careful not to burn. Once the garlic is cooked, add the sauce. Cook until the sauce bubbles and starts reducing, about 2-3 minutes. Add the tofu to the pan, toss to coat. Lower heat and cook for another 1-2 minutes or until the tofu is dark and coated and the sauce is thick. Remove from heat. Garnish with sesame seeds and sliced scallions, serve immediately.