This Orange Tofu recipe combines extra crispy tofu with a flavorful orange sauce for a vegetarian twist on a takeout classic. It’s easy to make and sure to become a staple on your weeknight dinner menu.
Perfectly crispy and flavorful tofu can be hard to get just right. Between pressing the tofu, deciding whether you should bake or pan-fry it, and figuring out how to add flavor, it’s easy to get overwhelmed.
But fear not! I’ve been through these same struggles. And this baked orange tofu recipe is my solution to all of your tofu problems.
With my foolproof method for achieving deliciously crispy tofu, even your meat-loving friends will be raving about this dish.
Today, I’m walking you through how to make the best orange tofu, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite side dishes to serve with this easy vegetarian recipe.
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Why You'll Love This Recipe
- Easy to Make- This recipe is a great starting point if you're new to cooking with tofu. The baked tofu and sauce are simple to prepare and bursting with flavor.
- Flavorful Sauce- Using fresh orange juice and orange zest really makes the sauce pop with orange flavor.
- Crispy Tofu- Crumbling the tofu instead of cubing it increases its surface area, resulting in an extra crispy texture.
- Plant-Based Alternative- If you’re looking for a plant-based alternative to orange chicken, this recipe won’t disappoint!
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Tofu- Extra-firm tofu holds its shape well and is necessary for achieving the crispy results we’re looking for.
- Orange- Using fresh orange juice and zest provides the most vibrant and authentic orange flavor.
- Soy Sauce- Low-sodium soy sauce provides umami flavor to the crispy baked tofu and the orange sauce.
- Sugar- Just a small amount of granulated sugar is used to sweeten the sticky orange sauce.
- Canola Oil- Canola oil works well in this recipe because of its neutral flavor and high smoke point.
- Cornstarch- Creates a crispy coating on the tofu crumbles and thickens the orange sauce.
- Apple Cider Vinegar- Balances the sweetness of the orange sauce with a slightly tangy flavor.
- Garlic- Grated garlic blends well into the orange sauce and provides a bold garlic flavor.
- Ground Ginger- Adds a warm, slightly spicy flavor to the sauce.
- Black Pepper- Use freshly ground black pepper for the best flavor.
- Red Pepper Flakes- Gives the sauce a spicy kick. Adjust to suit your tolerance for heat.
🌱 Sustainability Tip: Instead of using disposable paper towels for pressing the tofu, consider using reusable cloth towels or a tofu press.
Substitutions and Variations
Here are a few ways you can try customizing this easy orange tofu recipe to fit your diet and taste preferences.
Substitutions
- Tofu- If using firm tofu in place of extra firm tofu, press it longer to remove excess liquid.
- Orange- Swap fresh squeezed orange juice with bottled orange juice.
- Soy Sauce- Substitute soy sauce with tamari or coconut aminos.
- Sugar- Replace granulated sugar with brown sugar, coconut sugar, honey, or maple syrup.
- Canola Oil- Use any neutral-flavored oil you prefer. Light olive oil, vegetable oil, or avocado oil are good options.
- Apple Cider Vinegar- Rice vinegar or white wine vinegar can provide a similar acidity to the sauce.
- Garlic- Swap fresh garlic cloves for ½ teaspoon of garlic powder.
- Ground Ginger- Substitute ground ginger with one tablespoon of freshly grated ginger root.
- Black Pepper- Use white pepper in place of black pepper for a slightly different flavor.
- Red Pepper Flakes- Cayenne pepper, sriracha, or ground chili paste can all be substituted for red pepper flakes.
Variations
- Gluten-Free- Swap the soy sauce for tamari or coconut aminos to make gluten-free orange tofu.
- Reduced Sugar- Reduce the granulated sugar by half to make a reduced-sugar version of this recipe.
- Spicy- Add sriracha, ground chili paste, or chili crisp to the sweet orange sauce to give it an extra spicy kick.
- Sesame- Swap some or all of the canola oil with sesame oil and top the dish with sesame seeds.
- Cashew Nut- Mix chopped cashews into the finished orange tofu for added crunch and a nutty flavor.
Equipment Notes
Here are some notes on any special equipment I used to make this recipe.
- Baking Sheet- Use a rimmed baking sheet lined with parchment paper to prevent the tofu from sticking to the pan.
- Tofu Press (optional)- While not essential (I don't use one myself), a tofu press can simplify and speed up the pressing process if you have one.
How to Make Orange Tofu
Here is how to make crispy orange tofu chicken.
Prepare the Tofu
Step 1: Preheat the oven. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Step 2: Press the tofu. Slice the tofu in half lengthwise and place it between clean kitchen towels or paper towels. Place a heavy object (like books or a skillet) on top and let it press for 30-60 minutes to remove excess liquid.
Step 3: Crumble the tofu. Using your hands, crumble the pressed tofu into bite-sized pieces (about ¼-½ inch). Set aside.
Step 4: Make the tofu batter. In a large bowl, whisk together canola oil, soy sauce, cornstarch, and black pepper. Add the crumbled tofu and stir to coat evenly.
Step 5: Bake the tofu. Spread the coated tofu on the prepared baking sheet. Bake for about 30 minutes, stirring halfway through, until it's nicely crisped.
Prepare the Orange Sauce
Step 6: Combine ingredients. In a small saucepan, mix together orange zest, orange juice, granulated sugar, apple cider vinegar, soy sauce, grated garlic, ground ginger, and red pepper flakes.
Step 7: Simmer the sauce. Over medium heat, stir until the sugar is dissolved. Then, bring to a simmer for 5 minutes.
Step 8: Thicken the sauce. In a small bowl, make a slurry by whisking together cornstarch and water. Slowly add it to the simmering sauce and continue to simmer for another 1-2 minutes, or until it thickens. Remove from heat.
Step 9: Mix tofu with sauce. Once the tofu is done baking, transfer it to the saucepan with the orange sauce. Stir well to ensure every piece is coated in orange sauce. Serve with rice or noodles and enjoy!
Orange Tofu (Video)
Tips for Success
- Multitask. While the tofu is baking in the oven, use that time to prepare the orange sauce. This helps the dish come together more quickly and efficiently.
- Press tofu thoroughly. Properly pressing the tofu is crucial for achieving a crispy texture. Press it for at least 30 minutes or up to one hour.
- Use crumbled tofu. For the crispiest tofu, crumble it by hand into small, bite-sized pieces.
- Stir tofu while baking. Stirring the tofu approximately halfway through baking ensures it crisps up evenly.
- Gradually add cornstarch slurry. Pour the cornstarch slurry into the simmering sauce slowly while continuously whisking to prevent lumps.
What to Serve with Orange Tofu
From grains and noodles to steamed or stir-fried vegetables, this crispy orange tofu pairs well with a variety of side dishes.
Naturally, white rice is a classic choice to serve with vegan orange chicken. However, other grains and noodles, such as steamed farro, quinoa, teriyaki udon noodles, and rice noodles, are also delicious options.
Orange tofu chicken also pairs well with steamed, roasted, or stir fry vegetables. Try pairing this flavorful dish with broccoli, Brussels sprouts, green beans, asparagus, mushrooms, bell peppers, bok choy, or spinach.
Finally, salads make a light and refreshing side dish for tofu with orange sauce. Soba noodle salad, cabbage slaw, seaweed salad, or sesame cucumber salad are some of my favorites.
Storage and Reheating
How to Store
- Refrigerator- Store leftover tofu in an airtight container in the refrigerator for 3-4 days.
- Freezer- For longer storage, freeze tofu in a freezer-safe container for up to 3 months.
How to Reheat
- Oven- Preheat oven to 350°F and line a baking sheet with parchment paper. Spread the leftover tofu out on the baking sheet in a single layer. Heat the tofu in the oven for 10-15 minutes or until hot.
- Stovetop- Heat a small amount of oil in a skillet over medium-low heat. Add the tofu and cook for 3-5 minutes or until warmed through and crispy.
- Microwave- Place leftover tofu in a microwave-safe bowl and cover with a lid or plate. Microwave on half power for one minute. Stir the tofu and continue reheating in 30-second intervals until warmed through.
Frequently Asked Questions
For crispy tofu, ensure it's well-pressed to remove excess moisture. Press for at least 30 minutes before baking to achieve the desired crispiness in the oven.
The tofu should feel firm and most of the excess moisture should have been pressed out. It should not feel spongy or overly wet.
If the sauce is too thin, create a bit more cornstarch slurry (cornstarch mixed with water) and add it to the simmering sauce. Simmer for a few more minutes until it thickens to your liking.
Yes, air frying the tofu is a great alternative for achieving a crispy texture. Cook the battered tofu crumbles in the air fryer at 400°F and for approximately 10-15 minutes, shaking occasionally to ensure even cooking.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Orange Tofu
Equipment
- Tofu press optional
Ingredients
For the Baked Tofu
- 2 pounds extra-firm tofu
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons canola oil
- 3 tablespoons cornstarch
- ½ teaspoon black pepper
For the Orange Sauce
- Zest from one orange
- 1 cup (about 2-3 oranges) freshly-squeezed orange juice
- ¼ cup granulated sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 cloves garlic grated or finely minced
- ¼ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
Prepare the Tofu
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Slice the tofu in half lengthwise and place it between clean kitchen towels or paper towels. Place a heavy object (like books or a skillet) on top and let it press for 30-60 minutes to remove excess liquid.2 pounds extra-firm tofu
- Using your hands, crumble the pressed tofu into bite-sized pieces (about ¼-½ inch). Set aside.
- In a large bowl, whisk together soy sauce, canola oil, cornstarch, and black pepper. Add the crumbled tofu and stir to coat evenly.3 tablespoons low-sodium soy sauce, 3 tablespoons canola oil, 3 tablespoons cornstarch, ½ teaspoon black pepper
- Spread the coated tofu on the prepared baking sheet. Bake for about 30 minutes, stirring halfway through, until it's nicely crisped.
Prepare the Orange Sauce
- In a small saucepan, mix together orange zest, orange juice, granulated sugar, soy sauce, apple cider vinegar, grated garlic, ground ginger, and red pepper flakes.Zest from one orange, 1 cup (about 2-3 oranges) freshly-squeezed orange juice, ¼ cup granulated sugar, 2 tablespoons low-sodium soy sauce, 2 tablespoons apple cider vinegar, 2 cloves garlic, ¼ teaspoon ground ginger, ¼ teaspoon red pepper flakes
- Over medium heat, stir until the sugar is dissolved. Then, bring to a simmer for 5 minutes.
- In a small bowl, make a slurry by whisking together water and cornstarch. Slowly add it to the simmering sauce and continue to simmer for another 1-2 minutes, or until it thickens. Remove from heat.2 tablespoons water, 1 tablespoon cornstarch
- Once the tofu is done baking, transfer it to the saucepan with the orange sauce. Stir well to ensure every piece is coated in orange sauce. Serve with rice or noodles and enjoy!
Notes
- Press tofu thoroughly. Properly pressing the tofu is crucial for achieving a crispy texture. Press it for at least 30 minutes or up to one hour.
- Storage: Store leftovers in an airtight container in the refrigerator or freeze for up to 3 months.
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