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Bring takeout home with this crispy orange tofu made of crispy tofu tossed in a sweet and tangy, sticky citrus sauce that’s easy, satisfying, and 100% vegan!
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Why You’ll Love This Recipe
Craving takeout but not the accompanying delivery fees and/or mystery ingredients? Try making it at home! I’ve already shared recipes for fakeout General Tso’s tofu and Kung Pao vegetables. Now this easy crispy orange tofu recipe comes to the rescue – all the bright, citrusy, sweet-and-sticky goodness of orange chicken – no chicken necessary.
Instead, this vegan orange chicken recipe smothers crispy tofu in a tangy orange glaze for a restaurant-quality meal (aka even better than takeout!) in just 35 minutes, right at home, made with only simple, inexpensive pantry ingredients. It’s bright, bold, and perfect for quick weeknight dinners AND making ahead.
You might also enjoy homemade lemongrass tofu, moo shu vegetables, sweet and sour tofu, or tofu pad Thai.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Orange zest: To give the orange sauce an extra-bright flavor boost.
- Orange segments: Add even more fresh orange flavor to this orange tofu chicken with peeled orange/ mandarin orange segments.
- Nuts/seeds: To garnish the sticky orange tofu, for crunch. I.e., toasted cashews, peanuts, almonds, sesame seeds, etc.
- Vegetables: Add texture, color, and flavor with veggies like blanched and stir-fried broccoli and/or carrots, bell peppers, snow peas, mushrooms, red onion, etc.
How to Make Crispy Orange Tofu
Step 1: First, cube the tofu into 1-inch pieces (or tear it into small ‘chunks’ for an even more chicken-like appearance). Then, pat it dry.
Step 2: Mix the soy sauce, cornstarch, and garlic powder in a medium bowl until smooth. Toss the tofu into the mixture until well-coated.
Step 3: Meanwhile, heat the oil in a large, non-stick pan over high heat. Once hot, reduce the heat to medium and add the tofu in a single layer. Cook for 2-3 minutes per side until crispy and golden brown all over. Then, set it aside.
Step 4: While the tofu cooks, peel and mince the garlic and ginger. Combine the soy sauce, rice vinegar, orange juice, and brown sugar in a small bowl until the sugar dissolves. In a small cup, combine the water and cornstarch. Mix until smooth.
Avoid overcrowding the pan – work in batches, if necessary – for the crispiest tofu.
Make peeling ginger super easy using a spoon.
Step 5: Then, heat the oil in a large pan or wok over medium-low heat. Once hot, add the garlic, ginger, red pepper flakes, and ½ cup green onions until fragrant. Add the orange juice and bring to a light boil – cook for 3 minutes.
Step 6: Add the cornstarch slurry and mix until it thickens. Add the tofu and mix until fully coated, then stir in the remaining green onion and serve the sticky orange tofu. Enjoy!
FAQs
Sure – follow this recipe for crispy baked tofu or air-fry the tofu at 400F/200C for 10-15 minutes, flipping halfway.
Sure, but I recommend prepping and storing the tofu and sauce separately to avoid sogginess.
To thin it, add extra orange juice, water, or veg broth (low sodium). Thicken it with more cornstarch slurry.
Pro Recipe Tips
- Use the right tofu: Use super-firm or extra-firm tofu for the best texture (and so it holds its shape). Press it for 20-30 minutes if using the latter (guide to tofu pressing here).
- Don’t skip cornstarch: It helps produce a wonderfully golden-brown crisp coating for the tofu and thickens the sauce to a glossy, thick glaze.
- Adjust to taste: Try the sauce and adjust the sweetener, spice, & tang.
- To prevent sogginess: Cook the tofu and sauce separately, combining them only when serving.
- Sub the tofu: With your preferred brand of vegan chick’n, or make battered cauliflower with orange sauce.
Serving Suggestions
- Rice (white or brown rice, low-carb rice, or quinoa
- Noodles (use regular stir-fry noodles, udon, rice noodles, vermicelli, etc.)
- Salad (Like a simple side salad, easy edamame salad, spicy cucumber salad, etc.
- Roasted/steamed vegetables (like broccoli, cauliflower, bok choy, etc.
Storage Instructions
Store: In an airtight container in the fridge for up to 4 days.
Freeze: In an airtight container for up to 3 months. Just note the tofu texture changes when frozen. Feel free to freeze the sauce separately.
For crispy tofu, store the sauce and tofu separately, combining them to serve.
Reheat: In a microwave (30-second increments) or a pan (medium-low heat), stirring often, until piping hot.
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Crispy Orange Tofu
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Ingredients
Fried Tofu
- 4 tablespoons soy sauce
- 4 tablespoons cornstarch
- 2 pounds of super firm tofu cubed
- ¼ cup of high-heat oil plus more as needed
Orange Sauce
- 2 tablespoons of soy sauce
- 2 tablespoons rice vinegar
- 1 (11.5-ounce) bottle of orange juice with no pulp
- 1 tablespoon of brown sugar plus more to taste
- ¼ cup of water
- 2 tablespoons cornstarch
- 2 tablespoons of oil
- 1 tablespoon of ginger minced
- 2 garlic cloves minced
- ½ teaspoon of red pepper flakes
- 1 cup of green onion sliced and divided
Instructions
For the Fried Tofu:
- In a medium bowl, mix the soy sauce, cornstarch, and garlic powder. Then add the tofu cubes and coat well.
- Heat a large non-stick pan over high heat. Add the oil and spread it all over the pan.
- Once the oil is hot, lower the heat to medium and add the tofu in a single layer. Work in batches if your pan is not big enough.
- Cook each side for 2-3 minutes or until desired crispiness is achieved.
- Remove tofu from the pan and place them on a plate. Set aside
For the Orange Sauce:
- In a small bowl combine the soy sauce, rice vinegar, orange juice, and brown sugar. Mix well until the sugar is fully dissolved. Set aside.
- In a small cup mix the water and cornstarch. Mix well and set aside.
- In a large pan or wok, heat the oil over medium-low heat. Add the ginger, garlic, red pepper flakes, and ½ cup of green onions. Cook until fragrant.
- Add in the orange juice sauce mixture and bring to a light boil. Cook for 3 minutes.
- Add in the water and cornstarch mixture and mix until it begins to thicken.
- Add in the tofu, and mix until fully coated. Add the remaining of the green onions, mix, and serve.
Notes
- Use the right tofu: Use super-firm or extra-firm tofu for the best texture (and so it holds its shape). Press it for 20-30 minutes if using the latter (guide to tofu pressing here).
- Don’t skip cornstarch: It helps produce a wonderfully golden-brown crisp coating for the tofu and thickens the sauce to a glossy, thick glaze.
- Adjust to taste: Try the sauce and adjust the sweetener, spice, & tang.
- To prevent sogginess: Cook the tofu and sauce separately, combining them only when serving.
In the recipe you wrote 2 pounds of tofu. Do we really need 2 pounds??!!
I think is a mistake. I think is an enormous quantity. Please clarify. The recipe sounds interesting.
Hi! 2 pounds is correct 🙂 Let us know what you think if you give it a try! It’s a fave of mine.
Love this vegan orange tofu!