Easy Orange Tofu Recipe

Crispy oven baked tofu pieces are tossed in a sweet, shiny orange sauce. My vegan orange tofu recipe is easy to prepare, high in protein, and–if you ask me–better tasting than the original! 

For many folks, myself included, there is a certain spot in the stomach that only Chinese food can fill. Crispy spring rolls, crunchy vegetables, and saucy entrees piled on top of perfectly soft white rice–there’s just nothing like it! 

One of my favorites has always been sweet and sticky orange sauce, but of course, it is usually made as a chicken dish. With a few swaps though, this meal easily turns into a vegan orange chicken–complete with a crispy texture, glossy sauce, and sweet n’ savory taste. 

The best part about this crispy orange tofu recipe? The tofu is baked, meaning you don’t need to babysit a skillet of oil on the stovetop or worry about burning. Plus, it’s ready in less time than it would take to make the trip to your favorite takeout spot!

Orange Tofu Ingredients

For the Crispy Tofu: 

• Cornstarch – When used to coat the outside of your tofu, this starch helps to create a crispy exterior. You’ll need this ingredient when making the tofu itself and again later when making the orange sauce, where it will act as a thickener.
• Garlic powder – Gives a punchy note of flavor to the tofu itself, and again later to the sticky orange sauce. 
• Salt – On its own, tofu has a very plain flavor, so it really needs the addition of salt here.  
• Orange zest – By tossing the tofu in orange zest, we can get some bright, citrusy orange flavor cooked into the tofu itself. 
• Olive oil – Since we’re oven baking our tofu as opposed to pan-frying, we need a coating of oil to help with crisping. Choose light or medium olive oil for this recipe, and avoid dark or very green oils. 
• Firm tofu –  The star of the show! Use firm or extra firm tofu here, as it will hold its shape better and absorb the flavors of the sauce more easily. Before cooking, you’ll want your tofu to be drained and then tear it into large chunks by hand. 

For the Orange Sauce:

• Coconut oil – The starting point of our orange sauce, acting as a medium in which to melt the sugar and bring all of the other ingredients together. 
• Ginger powder – A warm, spicy flavor that perfectly complements orange! 
• Organic brown sugar – Adds sweetness and helps to thicken the sauce as it cooks down. Not all brown sugar is vegan, so I recommend buying organic sugar as their processing methods do not use animal products. Coconut sugar is an excellent alternative as well. 
• Light soy sauce – Adds the savory flavor and umami tang we want in this sauce, without adding as much sodium as regular soy sauce. 
• Rice vinegar – Has a more delicate acidity and light sweetness as compared to other vinegars, which is just the right touch for this orange sauce. 
• Orange juice – Using fresh squeezed orange juice here makes a big difference in terms of flavor and texture–plus, it gives a great orange color too! 
• Water – To be mixed with cornstarch, creating a slurry that will thicken the sauce. 
• Cooked rice – This dish isn’t complete without a pile of freshly cooked white rice to soak up all of that sweet orange sauce! Basmati and jasmine are my usual go-to rice picks, and I also recently discovered “Jasmati”–a hybrid of the two which is lovely.  
• Sesame seeds – For garnish, if desired. 

How to Make Orange Tofu

1. Prepare the tofu. Preheat your oven to 375℉. Combine cornstarch, garlic powder, salt, orange zest, and olive oil in a large mixing bowl. Add torn tofu and toss gently until all of the tofu is evenly coated by the mixture.
2. Arrange. Spread the coated tofu in a single layer on a parchment paper lined baking sheet. 
3. Bake. Transfer to the oven and bake for 15 minutes. Use a spatula to flip each piece of tofu over, then bake for another 15 minutes. 
4. Make the sauce. While the tofu is cooking, you can get started on the orange sauce. Melt coconut oil in a skillet over medium-high heat, then add garlic powder, ginger powder, soy sauce, and rice vinegar, stirring to combine. Add orange juice and bring the mixture to a simmer. In a small bowl, whisk cornstarch with water to make a quick slurry, then stir the slurry into the simmering orange juice mixture. Allow it to simmer for 1 minute to fully activate the thickening effect, then remove from the heat.  
5. Toss the tofu. Add the baked tofu to the skillet with the orange sauce and stir until well coated.
6. Enjoy! Serve your vegan orange tofu on a bed of warm rice, sprinkled with some sesame seeds. 

Watch Us Make Orange Tofu

How to Store 

Refrigerating. Store any leftover orange tofu in an airtight container in the refrigerator for up to 5 days. 

Freezing. You can freeze leftover orange tofu, but know that the texture will likely change as a result. The tofu may become more dry and chewy–but it should still be nice and tasty! 

Thawing. When ready to eat, let it thaw overnight in the refrigerator before reheating.

Reheating. Reheat your orange tofu in a skillet over low heat or, briefly, in the microwave before serving. If your tofu has been stored in the freezer, you may like to whip up another batch of the orange sauce to bring some fresh moisture and flavor to the tofu.