Vegan Orange Tofu is a bright and flavorful dish that brings together crispy tofu pieces coated in a tangy and sweet orange sauce. The tofu has a nice crunch on the outside while staying tender inside, and the zesty orange glaze adds a fresh, citrusy kick that really wakes up your taste buds.
I love making this dish because it’s such a great way to enjoy tofu with lots of flavor and so little fuss. I like to press the tofu well before cooking to get that perfect crispy texture, and simmer the sauce just enough so it thickens and sticks to every piece. This is one of those dishes that always feels like a special treat but is super simple to whip up on busy weeknights.
My favorite way to serve Vegan Orange Tofu is over a bowl of steamed rice or alongside some crunchy veggies. It’s colorful and fresh, which makes it feel like a meal you want to sit down and really enjoy. Plus, it’s a dish that friends and family often ask for again because it’s just delicious and satisfying.
Key Ingredients & Substitutions
Firm or Extra-Firm Tofu: Pressing the tofu removes moisture for a crispy texture. If you can’t find tofu, tempeh is a great substitute with a nuttier flavor and firmer bite.
Cornstarch: Used for coating tofu to get that crispy crust. You can swap it with arrowroot starch or potato starch if preferred.
Orange Juice & Zest: Fresh orange juice gives a bright, natural sweetness. Don’t skip the zest—it adds essential citrus oils that boost flavor. If fresh oranges aren’t available, use bottled juice but add a bit of lemon zest for extra zing.
Soy Sauce or Tamari: Tamari is perfect for gluten-free diets. Both add salty depth to balance the sweet sauce. Coconut aminos can be used as a soy-free alternative.
Maple Syrup or Agave Nectar: These plant-based sweeteners create the sauce’s sweetness. Honey can work if you’re not strictly vegan.
How Do You Get Extra Crispy Tofu That Holds Up to the Sauce?
Crispy tofu is key for texture and to avoid sogginess in this dish. Here’s how I do it:
- Start by pressing tofu for at least 15 minutes to squeeze out water. Less moisture means better crisping.
- Cut tofu into even cubes for uniform cooking.
- Coat tofu lightly with cornstarch for a thin, crispy crust.
- Use a well-heated non-stick pan and enough oil to coat the bottom.
- Cook tofu in a single layer without crowding the pan to keep pieces crisp.
- Turn cubes gently and cook until golden on all sides—this usually takes around 2-3 minutes per side.
- Drain tofu on paper towels if needed to remove excess oil before saucing.
Following these steps helps keep the tofu crispy even when tossed in the flavorful orange sauce!
Equipment You’ll Need
- Non-stick skillet or wok – perfect for frying tofu evenly without sticking.
- Cutting board and sharp knife – to cut tofu into clean, even cubes.
- Mixing bowls – handy for tossing tofu in cornstarch and mixing your sauce ingredients.
- Whisk – helps blend the orange sauce smoothly.
- Measuring cups and spoons – for accurate sauce ingredients and seasoning.
- Paper towels and heavy object – to press tofu and remove excess moisture for a crispy finish.
Flavor Variations & Add-Ins
- Swap tofu with tempeh for a nuttier taste and firmer texture that holds sauce well.
- Add steamed broccoli or snap peas for crunch and extra color.
- Stir in chili garlic sauce or sriracha for a spicy kick if you like heat.
- Top with crushed peanuts or cashews for added texture and a mild nutty flavor.
Vegan Orange Tofu
Ingredients You’ll Need:
For the Tofu:
- 1 block (14 oz) firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (for frying)
For Serving and Garnish:
- 2 cups cooked white rice
- 2 green onions, sliced
- 1 tablespoon sesame seeds
For the Orange Sauce:
- 1/2 cup fresh orange juice (about 1 large orange)
- Zest of 1 orange
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon grated fresh ginger
- 1-2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
How Much Time Will You Need?
About 10 minutes to prepare tofu and sauce ingredients, 10-12 minutes to cook tofu and sauce combined, so roughly 20-25 minutes total from start to finish. No resting or chilling time necessary, perfect for a fast, fresh vegan meal.
Step-by-Step Instructions:
1. Press and Prep the Tofu:
Wrap the tofu block in clean kitchen towels and place a heavy object on top for 15-20 minutes to press out excess water. This step helps tofu get crispy. After pressing, cut the tofu into 1-inch cubes.
2. Coat and Cook the Tofu:
Toss tofu cubes gently with cornstarch until they’re evenly coated. Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes in a single layer and fry until golden and crispy on all sides, about 2-3 minutes per side. Remove cooked tofu from the pan and set aside.
3. Make the Orange Sauce:
Reduce heat to medium. If needed, add a splash of oil to the pan. Sauté the minced garlic and fresh ginger for about 30 seconds until fragrant. Stir in the fresh orange juice, orange zest, soy sauce, maple syrup, rice vinegar, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
4. Thicken the Sauce and Combine:
Stir in the cornstarch slurry and cook for 1-2 minutes more, stirring constantly, until the sauce thickens into a glossy glaze. Return the tofu cubes to the pan and toss gently to coat them evenly in the sauce. Heat for 1 minute to warm through.
5. Serve and Garnish:
Place cooked white rice in serving bowls. Spoon the orange tofu over the rice. Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy the bright, tangy flavors!
Equipment You’ll Need
- Non-stick skillet or wok
- Cutting board and sharp knife
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Paper towels and heavy object for pressing tofu
Flavor Variations & Add-Ins
- Swap tofu for tempeh for a nuttier taste and firmer texture
- Add steamed vegetables like broccoli or snap peas for extra crunch and color
- Include chili garlic sauce or sriracha for heat
- Top with crushed peanuts or cashews for added texture and flavor
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu works great because it has a firmer, chewier texture after thawing. Just thaw it fully in the fridge or under cold running water, then press out any extra moisture before cooking.
How Do I Store Leftover Vegan Orange Tofu?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or orange juice if the sauce thickened too much.
Can I Make This Recipe Gluten-Free?
Absolutely! Use tamari instead of soy sauce to keep it gluten-free, and double-check that your other ingredients like rice vinegar and cornstarch are gluten-free as well.
What’s the Best Way to Get Crispy Tofu?
Press the tofu well to remove excess moisture, coat it lightly with cornstarch, and cook it in a hot, lightly oiled pan without crowding. This ensures a golden, crispy crust that holds up when sauced.
