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+ servings

Orange Tofu

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.
Course Main Course
Cuisine Chinese
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 270kcal
Author Ashley Petrie, RDN, LDN

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.

Nutrition

Calories: 270kcal
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.