orange tofu

Extra firm tofu gets coated in a sweet and sour orange sauce to create this delicious Easy Vegan Orange Tofu Recipe, which tastes amazing over brown rice!

Easy Vegan Orange Tofu Recipe

block extra firm tofu

Salt and pepper

garlic, pressed

orange juice

orange

liquid sweetener (maple syrup, agave, honey, etc.)*

soy sauce

rice vinegar

ginger

corn starch

Start by pressing the excess moisture out of...

Start by pressing the excess moisture out of your tofu. Remove the tofu from the packaging and wrap it an a dish towel. Place it on a flat surface and place a baking dish (with a heavy object inside) on top of the tofu. "Press" the tofu for about 30 mins-1 hour, changing the dish cloth if necessary, to remove as much excess water as possible. If you plan far enough in advance you can press the tofu for a couple hours.

Once the tofu is almost ready, prepare the...

Once the tofu is almost ready, prepare the orange sauce by whisking together all of the ingredients, except for the cornstarch, in a bowl or blender. In a small bowl, whisk together 3 tablespoon of cornstarch with about 1/4 cup of the orange sauce until combined. Then add the cornstarch mixture back into the orange sauce and whisk well to make sure the cornstarch is evenly distributed/dissolved.

In a wok over medium-high heat, heat the...

In a wok over medium-high heat, heat the teaspoon of oil.

While the oil is heating, unwrap the tofu...

While the oil is heating, unwrap the tofu and cut it into cubes. Season the cubes with salt and pepper.

Add the tofu to the hot wok and...

Add the tofu to the hot wok and stir-fry until golden brown, 4-7 minutes.

Briefly re-whisk the orange sauce before pouring it...

Briefly re-whisk the orange sauce before pouring it over the browned tofu. Stir everything together and allow the orange sauce to come to boil and continue to cook until thickened, about 2-5 minutes.

Serve the Vegan Orange Tofu over brown rice...

Serve the Vegan Orange Tofu over brown rice with veggies, in a wrap or however you desire!

A delicious crispy tofu coated in orange sauce that is completely vegan and gluten-free!

Orange Tofu

tofu,

cornstarch

sunflower oil

garlic cloves, finely chopped

2-ich cube ginger, finely chopped

tsp orange zest

tbsp tamari (can sub soy sauce)

tbsp rice vinegar

tbsp coconut sugar (can sub brown sugar)

Rice or noodles

green onions

sesame seeds

Toss the tofu in cornstarch then fry in a pan with sunflower oil on medium-high heat for 2-3 minutes on each side until golden brown.

Mix all the sauce ingredients together in a bowl until well combined. 

Once the tofu is cooked, remove from the pan and place onto a plate with paper towel. Pour out any excess oil from the pan. 

Add the sauce to the pan on medium heat and allow it to cook down just slightly, then add the tofu and toss everything together until well coated.

The tofu comes out crispy on the outside and soft on the inside. The sauce is absolutely delicious, not too sweet. I would double the quantity of sauce if you want to put it over rice or feed more than 2 people.

This dish is delish!  One of the best I've come across.

Delicious! I took a few shortcuts with using orange juice instead of fresh-squeezed, Maggi seasoning instead of soy sauce (only 2/3 of what was asked), and 3 tbsp of honey instead of coconut sugar. It still ended up fantastic and would do again.

This was so delicious and easy to make!! Thanks for this great recipe!

Wonderful recipe.  Only change I made was baking the tofu vs. pop an frying.   Thanks for the easy and simple but delicious recipe

I baked the tofu and was really happy with how crispy it came out. 
The sauce was way too tangy for me, I even added more sugar during cooking to tone it down. Perhaps my oranges were not very sweet.  Note: I used palm sugar initially, then raw sugar during cooking. I also added some red pepper flakes which added a nice kick. 
I would reduce the amount of vinegar and increase the sugar next time. Overall, I was pleased with this and would make it again.

I love this recipe! Very tasty and the ingredients are simple!

Best recipe! So good that there were no left overs the first night, so we made a fresh batch the next night! 

So I didn't have quite enough orange juice for this recipe, so I added a bit of water. I wasn't sure if that's why my sauce wouldn't thicken, or if I just wasn't patient enough, BUT I just looked at the recipe again and realized I didn't add the cornstarch. D: 

It was still tasty, so I'll definitely give this another shot, hopefully w/o screwing it up!

We love love love this recipe! I am making it for more people today (1/2 tofu, 1/2 chicken for the carnivores that won't eat tofu) and will make a double batch of sauce. I am going to make it this morning (for dinner tonight) to minimize what I have to do once family (all vaccinated) is over. I think I will wait to add the corn starch till dinner time. Hope it goes well!

https://content.jwplatform.com/videos/lwJQeXeU.mp4

This Orange Tofu recipe comes together in under 30 minutes and is perfect for those busy weeknights! This recipe is vegan, gluten-free and even non-tofu lovers will love this dish!

Orange tofu

This orange tofu is a vegan version of takeout style orange chicken. With tofu, bell pepper, broccoli, onion and amazing orange sauce, this easy vegan dinner will become a family favorite!

Vegan Orange Chicken (Orange Tofu)

oz firm tofu (drained &

Tbsp vegetable oil ((divided))

onion (chopped)

red bell pepper (chopped)

broccoli florets

orange zest

sugar

Tbsp distilled vinegar

Tbsp fresh ginger (grated)

Tbsp garlic (diced finely)

tsp red pepper flakes

onions

Sprinkle 2 Tablespoons of cornstarch and 2 Tablespoons of oil over the tofu and stir or shake to coat well. Spread tofu in a single layer on parchment lined baking sheet. Broil for 5 minutes, then flip and broil another 5 minutes.

While the tofu is broiling, add 2 Tbsp of the oil to a skillet and sauté onions over medium heat until the onion is shiny. Add the red bell pepper and cook 2 more minutes.

In a bowl, mix all the orange sauce ingredients plus one tablespoon of cornstarch until thoroughly combined. Set aside.

Add broiled tofu to the skillet, and add the sauce. Let sauce come to a boil, then add the broccoli, cover the skillet, and turn down the heat to low. Let it simmer for 5 minutes.

Sprinkle the tofu with chopped green onion and sesame seeds. Serve with rice!

Skip the Chinese takeout and make this saucy vegan orange chicken for dinner! Featuring crispy tofu cooked in a rich, flavorful orange sauce, this dish will please both vegans and omnivores. This vegan orange tofu is easy to make and ready in an hour.

Saucy Vegan Orange Chicken

15 oz block extra firm tofu (drained, pressed and cut into 1 inch cubes)

cornstarch (*)

olive oil (or another neutral-tasting oil

salt

garlic (minced)

orange juice ((about 2 medium navel orange) **)

brown sugar ((or another sweetener))

sesame oil

orange zest (optional)

of chili flakes (optional)

water

Preheat oven to 200C/400F.

Tear tofu into 1 inch bite-sized pieces, and toss them with cornstarch, olive oil, and salt. Spread them on a baking sheet and bake them for 25-30 minutes, or until golden. Set aside.

To make orange sauce, heat up ½ tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium high.

Add garlic and ginger. Saute for a minute or so, until fragrant.

Now, add orange juice, brown sugar, soy sauce, sesame oil, and orange zest, if using. Bring the mixture to a boil, then lower heat to a gentle simmer.

While waiting for the mixture to boil, make cornstarch slurry by combining cornstarch with water. Stir to mix.

Pour cornstarch slurry into the pan and simmer for a couple of minutes, or until the sauce has thickened.

Add baked tofu into the pan, and give everything a quick mix. Give it a taste, adding chili  flakes and more seasonings if needed. Your vegan orange chicken is ready to be served!

This Crispy Orange Tofu is drenched in a sweet &amp; tangy citrus sauce for a cozy meal that’s better than takeout! Vegan &amp; Gluten-Free.

Crispy Orange Tofu | Better than Takeout! 

avocado oil

low sodium tamari or soy sauce

(29 g) cornstarch

½” knob of ginger, peeled and grated

garlic,

red chili flakes (optional)

(236 ml) freshly squeezed orange juice, strained*

(55 g) loosely packed brown sugar

(60 ml) reduced-sodium tamari

vinegar

cornstarch*

rice

vegetables

Green onions, thinly sliced

Sesame seeds,

 Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more chicken-like texture, or cut into small cubes. 

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through. 

Sauce

Once the tofu has gone into the oven, begin prepping the sauce. Warm the sesame oil in a medium pan over medium heat. Once warm, add the garlic, ginger, and optional red chili flakes. Sauté for 60 seconds, then add in the orange juice, brown sugar, tamari, vinegar, and orange zest. Bring to a simmer over medium heat and cook for 3 to 5 minutes. Mix the cornstarch with the water until dissolved, then add the slurry to the sauce and simmer for another 3 to 5 minutes, or until the sauce has thickened and can coat the back of a spoon.

Serve

remove the tofu from the oven and add it to the pan, coating all sides of the tofu in the glossy orange sauce. Serve warm, over rice or as desired. Leftovers will keep in the fridge for up to 5 days.

Amazing! I didn’t have fresh oranges, but it was still delicious with bottled orange juice.

Absolutely delicious! This is going on the list of regular meals.   It was easy to make and incredibly tasty.  I subbed coconut sugar and I was out of cornstarch so I subbed potato starch and it turned out great.

So good on a cold night! My veggies were: mushrooms, onion, red cabbage, carrots and broccoli.

https://content.jwplatform.com/videos/EpNotPB1.mp4

This Crispy Orange Tofu is drenched in a sweet & tangy citrus sauce for a cozy meal that’s better than takeout! Vegan & Gluten-Free.

Crispy Orange Tofu

Stir-fried tofu and crunchy fennel with an orange basil sauce. Serve over brown rice or quinoa for a complete meal. Vegan + gluten-free.

Orange Tofu with Fennel

tofu

Tablespoon tamari or soy sauce

navel oranges (juiced)

red pepper flakes

Tablespoons coconut oil

fennel

garlic

Tablespoons ginger

scallions (green parts only, thinly sliced)

basil leaves (chopped)

peanuts (optional)

Cut tofu into small cubes.

Combine tamari, orange zest, orange juice and hot red pepper flakes in small bowl and set aside.

In a large skillet, heat 1 Tablespoon of coconut oil.

Once oil is hot, add tofu and cook (without disturbing cubes) until bottoms have browned, about 2-3 minutes. Turn tofu and cook another 2 minutes or until the bottom side has browned. Turn and continue cooking until cubes are golden on every side. Transfer tofu pieces to plate and set aside.

Add remaining tablespoon of coconut oil to your empty skillet and heat briefly. Add fennel and stir-fry until crisp and tender, about 2 minutes. Add garlic, ginger and scallions and cook until fragrant, about 30 seconds.

Return tofu to pan.

Stir in reserved orange sauce and add basil. Cook only until the sauce coats the tofu and fennel, about 1 minute.

Serve stir-fry over a whole grain like brown rice or quinoa. Squeeze a little extra orange juice over each serving and top with crushed peanuts, if desired.

Tasted so deliciously tangy and had a bite  We added pineapple chunks.  YUM  Thank you!!

My new favorite weeknight dinner. I add shallots to the sauce and used a squeeze bottle of ginger because I am lazy, but otherwise make it as she writes out here, using rice wine vinegar when I have it. Amazing with some garlic roasted broccoli (also marinated in soy sauce and sesame seed oil).

I've made this a number of times now, and it always turns out great! It yields a lot of sauce.

I always air fry my tofu (torn into bite-sized pieces, not cubed). 400F, 5 minutes, then shake and let it go for another 4 minutes.

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Top 7 orange tofu recipes from across the web

The most viewed orange tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Orange Tofu Recipe

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Crispy Orange Tofu | Better than Ta...

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The most viewed orange tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine