Vegan Orange Tofu is a bright and zesty dish that combines crispy tofu with a tangy, sweet orange sauce. It’s full of fresh flavors, with a great balance of citrus and a hint of spice that makes every bite exciting. The tofu gets perfectly golden and crispy on the outside while staying soft inside, soaking up the vibrant sauce.
I love making this when I want something quick but still feels special. The orange sauce is easy to whip up from simple ingredients, and it’s always a hit with friends and family—even those who don’t usually eat vegan food! I like to add a little extra zest or a sprinkle of chili flakes when I’m in the mood for a tiny kick.
My favorite way to enjoy this is over a bed of steamed rice or alongside some crunchy veggies. It’s a cheerful dinner that looks as good as it tastes, and the leftovers are just as delicious heated up the next day. This dish feels like a little celebration on your plate, perfect for brightening up any weeknight!
Key Ingredients & Substitutions
Extra-firm tofu: This type of tofu holds its shape best when fried, making it perfect for crispy bites. If you can’t find extra-firm, press regular firm tofu for at least 30 minutes to remove moisture.
Cornstarch: Coating tofu with cornstarch creates a crispy crust. You can swap it with arrowroot powder or potato starch for a similar effect.
Orange juice and zest: Fresh orange juice and zest bring bright, natural citrus flavor. Bottled juice works in a pinch, but fresh tastes best.
Soy sauce or tamari: Tamari is great if you want a gluten-free version. It adds the salty, umami note needed in the sauce.
Maple syrup or agave nectar: Both add sweetness to balance the tangy orange. Use what you have or prefer.
Rice vinegar: Adds a mild acid to brighten the sauce. You can substitute apple cider vinegar but use a bit less.
How Do You Get Tofu Crispy Without It Falling Apart?
Making tofu crispy yet tender inside can be tricky but totally doable with a few tips:
- Press the tofu well: Use a tofu press or wrap it in towels and place a heavy book on top for 20-30 minutes to squeeze out excess water.
- Coat lightly with cornstarch: This helps form a golden crust when fried.
- Fry in hot oil: Heat your oil until shimmering before adding tofu. Don’t overcrowd the pan to keep oil temperature steady.
- Cook in batches: This gives each piece space to brown properly without steaming.
- Flip carefully: Use tongs or a spatula gently so tofu keeps its shape.
With patience, you’ll get tofu that’s crispy outside and soft inside, perfect for soaking up that tangy orange sauce.
Equipment You’ll Need
- Non-stick skillet or frying pan – great for frying tofu evenly without sticking.
- Mixing bowls – handy for tossing tofu in cornstarch and whisking the sauce ingredients.
- Whisk – helps blend the orange sauce smoothly and evenly.
- Cutting board and sharp knife – for cubing tofu and slicing garnishes like orange and green onions.
- Spatula or tongs – lets you turn tofu gently while frying to keep it intact.
Flavor Variations & Add-Ins
- Swap tofu for tempeh if you want a nuttier flavor and firmer texture.
- Add steamed snap peas or bell peppers for extra crunch and color.
- Mix in a pinch of Chinese five-spice powder to give the sauce a warm, aromatic twist.
- Use agave or brown rice syrup instead of maple syrup for a different sweetness profile.
How to Make Vegan Orange Tofu?
Ingredients You’ll Need:
For The Tofu and Sides:
- 14 oz (400g) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch (for coating tofu)
- 2 tablespoons vegetable oil (for frying)
- 1 cup cooked jasmine or basmati rice
- 1 cup steamed broccoli florets
- 1 orange, thinly sliced (for garnish)
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds (optional)
For The Orange Sauce:
- 1/2 cup freshly squeezed orange juice (about 1 large orange)
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water (to mix with cornstarch)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Zest of one orange
How Much Time Will You Need?
This recipe takes about 25 minutes total. Pressing tofu can be done ahead of time or while you prepare other ingredients. Frying the tofu and making the sauce come together quickly, and your meal will be ready to enjoy in under half an hour!
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu cubes gently with cornstarch until evenly coated to help get a crispy texture when frying.
2. Cook the Tofu:
Heat vegetable oil in a large skillet or non-stick pan over medium-high heat. Add the tofu cubes in a single layer—you may need to do this in batches. Fry the tofu until golden and crispy on all sides, about 3-5 minutes per side. Remove cooked tofu and set aside on a paper towel-lined plate.
3. Make and Thicken the Orange Sauce:
In a small bowl, whisk together orange juice, soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, orange zest, and red pepper flakes, if using. In another bowl, mix cornstarch and water until smooth. Pour the orange sauce into the skillet and bring to a simmer over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens and becomes glossy, about 2-3 minutes.
4. Combine Tofu with Sauce:
Add the crispy tofu back into the skillet. Toss gently to coat all pieces evenly with the flavorful orange sauce.
5. Serve:
Arrange cooked rice and steamed broccoli in serving bowls. Spoon the orange tofu beside them. Garnish with sliced green onions, toasted sesame seeds, and orange slices for a fresh, colorful finish.
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu can give a chewier texture that soaks up sauces well. Thaw it completely, then press out excess water before using. This step helps the tofu crisp up nicely when fried.
How Can I Make This Recipe Gluten-Free?
Use tamari instead of regular soy sauce to keep the recipe gluten-free. Also, double-check that your cornstarch and other ingredients are certified gluten-free to avoid cross-contamination.
What’s the Best Way to Store Leftovers?
Store leftover tofu and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. The tofu might lose a bit of its crispness but will still taste delicious.
Can I Bake the Tofu Instead of Frying?
Absolutely! For a lighter option, toss the tofu cubes in cornstarch and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through until golden and crispy. Then toss with the orange sauce as directed.
