Vegan Orange Tofu is a bright, flavorful dish that combines crispy tofu with a tangy and slightly sweet orange sauce. The tofu gets perfectly golden on the outside, while the orange glaze adds a refreshing citrus punch that makes each bite pop. It’s a great way to enjoy something both fresh and satisfying without any animal products.
I love making this when I want a quick dinner that still feels special. The sauce is super easy to whip up with just a few ingredients like orange juice, soy sauce, and a bit of sweetness. And the tofu, once coated and baked or pan-fried, turns out nicely chewy on the inside and crispy on the outside, which is just the texture I look for. It’s one of those meals that doesn’t feel heavy but still fills you up.
My favorite way to serve this vegan orange tofu is on top of steamed rice with some steamed broccoli or snap peas on the side. It’s a simple combo, but the sauce really brings everything to life. Plus, any leftovers make a great lunch the next day — the flavors get even better after sitting together a little. It’s a dish I always feel happy coming back to!
Key Ingredients & Substitutions
Extra-firm tofu: This is the best type to use because it’s dense and holds its shape when cooked. If you can’t find extra-firm, firm tofu will work, but press it well to remove moisture. Avoid silken tofu here as it’s too soft.
Cornstarch or arrowroot powder: Both help get the tofu crispy and thicken the sauce. Arrowroot is a great gluten-free alternative and also makes a shiny sauce finish. You can even use potato starch if needed.
Orange juice and zest: Fresh orange juice gives natural sweetness and brightness. I like zest for added orange flavor too! If fresh isn’t available, use bottled juice but avoid added sugar. You can also mix in a bit of orange marmalade for extra depth.
Soy sauce or tamari: Soy sauce adds umami and saltiness. Use tamari if you want to keep it gluten-free. Both bring a nice balance to the sweet orange sauce.
Maple syrup or agave nectar: These plant-based sweeteners tone down acidity and create a lovely glaze. Honey is not vegan but could be used if preferred.
How Can I Get Crispy Tofu That Stays Crunchy in the Sauce?
Crispy tofu is key! Here’s how I do it:
- Press tofu well to remove as much water as possible—this keeps it from getting soggy.
- Cut tofu into even cubes so they cook uniformly.
- Toss the cubes lightly with cornstarch or arrowroot powder to create a crispy crust once fried.
- Heat oil in a skillet until shimmering before adding tofu cubes to get a nice golden crust.
- Don’t overcrowd the pan. Fry tofu in batches if needed so pieces stay crisp.
- After frying, drain tofu briefly on paper towels to remove excess oil before adding sauce.
- When adding the sauce, gently toss tofu quickly and remove from the heat so it stays crisp instead of soaking too long.
Equipment You’ll Need
- Non-stick skillet – perfect for frying tofu without sticking and easy clean-up.
- Cutting board and sharp knife – helps you cut tofu into even cubes for uniform cooking.
- Mixing bowls – useful for tossing tofu with cornstarch and for mixing the sauce ingredients.
- Whisk – makes blending the orange sauce smooth and even.
- Spatula or tongs – great for gently turning tofu cubes without breaking them.
- Paper towels – handy for pressing tofu and draining excess oil after frying.
Flavor Variations & Add-Ins
- Swap tofu for tempeh for a nuttier taste and firmer texture that holds up well to the orange sauce.
- Add steamed broccoli or snap peas to introduce fresh crunch and more veggies on the plate.
- Stir in crushed red pepper flakes for extra heat when you want a spicy kick.
- Top with chopped fresh cilantro or basil for a fresh herbal note that brightens the dish.
Vegan Orange Tofu
Ingredients You’ll Need:
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons vegetable oil (for frying)
For the Orange Sauce:
- 1/2 cup fresh 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
- 2 teaspoons orange zest
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili paste (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
For Garnish and Serving:
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Orange slices (for serving and garnish)
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 10 minutes to cook, making it a quick and delightful meal option that’s ready in about 25 minutes total.
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu to remove extra moisture. Cut it into 1-inch cubes. Toss the cubes gently with cornstarch until evenly coated—this helps create a nice crispy outside when cooked.
2. Cook the Tofu:
Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer. Pan-fry them, turning occasionally, until all sides are golden and crispy, about 3-4 minutes per side. Then transfer the tofu to a plate lined with paper towels to drain excess oil.
3. Make the Orange Sauce:
In a small bowl, whisk together fresh orange juice, soy sauce, maple syrup, rice vinegar, orange zest, grated ginger, minced garlic, and sriracha if you want a bit of heat.
4. Cook the Sauce:
Pour the sauce mixture into the same skillet used for tofu. Bring to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 3-4 minutes until it starts to slightly reduce.
5. Thicken the Sauce:
Stir in the cornstarch slurry (cornstarch mixed with water) into the sauce. Continue cooking and stirring until the sauce thickens to a sticky glaze, about 1-2 minutes.
6. Combine Tofu and Sauce:
Return the tofu to the skillet and gently toss to coat all pieces evenly with the orange sauce. Cook together for another minute to combine flavors well.
7. Serve:
Scoop the orange tofu over cooked rice. Garnish with thinly sliced green onions, toasted sesame seeds, and fresh orange slices on the side. Enjoy your vibrant and tasty vegan orange tofu!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it has a firmer texture. Just thaw it completely in the fridge or in cold water, then press out any excess moisture before cooking as usual.
How Do I Store Leftover Orange Tofu?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I Bake the Tofu Instead of Frying?
Absolutely! Toss the tofu cubes with cornstarch and bake on a parchment-lined sheet at 400°F (200°C) for about 25-30 minutes, flipping halfway until golden and crispy.
What Can I Serve with Vegan Orange Tofu?
This dish pairs wonderfully with steamed rice and veggies like broccoli, snap peas, or bok choy. You can also serve it over noodles or alongside a fresh green salad for a lighter meal.
