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Baked Orange Tofu

This crispy baked orange tofu is made with crumbled extra-firm tofu, freshly squeezed orange juice, and less sugar than a traditional orange sauce recipe. It's an easy weeknight dinner that will help you resist the takeout temptation.
Course Main Course
Cuisine Chinese
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 270kcal
Author Ashley Petrie, RDN, LDN



For the Crispy Baked Tofu

  • 2 14-ounce packages extra-firm tofu drained, presses, and crumbled
  • 3 tablespoons canola oil
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons cornstarch
  • ½ teaspoon ground black pepper

For the Orange Sauce

  • Orange Zest from one orange
  • 1 cup orange juice (about 2-3 oranges) freshly squeezed
  • ¼ cup granulated sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic grated, or ½ teaspoon garlic powder
  • 1 tablespoon fresh ginger grated, or ¼ teaspoon ground ginger
  • 1 teaspoon sambal oelek or any chili paste you prefer (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water


Prepare the Tofu

  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Drain the tofu and press for at least 30 minutes to remove as much water as possible. Crumble into bite-sized pieces and set aside.
    2 14-ounce packages extra-firm tofu
  • In a large mixing bowl, whisk together the canola oil, soy sauce, cornstarch, and black pepper. Add the crumbed tofu to the bowl and mix well to coat. Spread the tofu evenly on the baking sheet and bake for approximately 30-45 minutes or until well-crisped, stirring halfway through.
    3 tablespoons canola oil, 3 tablespoons low-sodium soy sauce, 3 tablespoons cornstarch, ½ teaspoon ground black pepper

Prepare the Orange Sauce

  • Add the orange zest, orange juice, sugar, apple cider vinegar, soy sauce, garlic, ginger, and sambal oelek to a medium-sized saucepan and set over low heat. Once the sugar is completely dissolved, turn the heat up to medium and bring the sauce to a simmer. Simmer for 5 minutes.
    Orange Zest, 1 cup orange juice, ¼ cup granulated sugar, 2 tablespoons apple cider vinegar, 2 tablespoons low-sodium soy sauce, 2 cloves garlic, 1 tablespoon fresh ginger, 1 teaspoon sambal oelek
  • In a small mixing bowl, whisk together the cornstarch and water to form a slurry. Slowly pour the cornstarch slurry into the orange sauce while whisking the sauce continuously. Simmer the sauce for an additional 5 minutes before removing from the heat.
    1 tablespoon cornstarch, 2 tablespoons water
  • Once the tofu is done baking, add it into the saucepan with the orange sauce and stir well to coat. Serve over rice with steamed vegetables.


  • Store leftovers in the refrigerator for up to 5 days.


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