This Orange Tofu recipe combines extra crispy baked 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.
But this baked orange tofu recipe is here to change that! Crumbled tofu is tossed in a cornstarch batter and baked to crispy perfection. Then, the crispy tofu crumbles are mixed with a sticky orange glaze that is bursting with fresh orange flavor.
It's so good, that 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 dinner recipe.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
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. You can swap the fresh orange juice for bottled orange juice if preferred.
- 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. You can also use brown sugar or honey.
- 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. Swap fresh garlic cloves for ½ teaspoon of garlic powder.
How to Make Orange Tofu
Here is how to make crispy baked 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!
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.
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.
What to Serve with Orange Tofu
Sticky rice or rice noodles are both classic choices to serve alongside baked orange tofu. These teriyaki udon noodles are also a delicious option.
To add some veggies to your meal, serve this dish with soba noodle salad, roasted Brussels sprouts, sautéed green beans, or asparagus.
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.
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!
Video
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.
Comments
No Comments