Vegan Orange Tofu Recipe

Published: Feb 14, 2019 by Richa 77 Comments

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Easy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/grains and with blanched broccoli or veggies. Vegan Glutenfree Nutfree Recipe Soyfree option Jump to Recipe

Weeknight meals dont have to be boring esp for valentine’s day. This Refreshing, zingy, easy 30 Minute meal is perfect to cheer up the evening. This Orange tofu comes together really quickly. Tofu is tossed in starch and baked to preferred crispyness. Meanwhile, the orange sauce ingredients all put in a saucepan to simmer. Combine the 2 and done! the Orange sauce is flavorful with ginger, garlic, orange juice and has no refined sugar. Adjust the flavors of the sauce with extra zest for more zing, extra heat or sweet, extra veg and what not.Serve with blanched broccoli or veggies, and a garnish of scallions and pepper.

For a well baked non chewy tofu, use a stoneware or thick ceramic baking dish. Keep the tofu and sauce separate until ready to serve. Toss with sauce for just a few seconds and serve immediately. Lets make this easy Orange Tofu.

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4.94 from 29 votes

Easy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/grains and with blanched broccoli or veggies. Vegan Glutenfree Nutfree Recipe

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main

Cuisine: Asian, Gluten-free, Vegan

Keyword: orange sauce recipe, orange tofu, vegan orange chicken, vegan orange tofu

Servings: 4

Calories: 193kcal

Author: Vegan Richa

Ingredients

14 oz firm tofu , pressed for 15 mins, then cubed
2 tbsp cornstarch, divided
1 tsp flour (rice flour for crispier or all purpose)
¼ tsp (0.25 tsp) salt
¼ tsp (0.25 tsp) garlic powder
a good dash of white or black pepper

Orange Sauce:

4 garlic cloves , finely chopped
1 inch ginger , minced or 1 tbsp grated
2 tbsp soy sauce or use tamari to make gluten-free
2 tbsp white or rice vinegar
1 cup (248 ml) preferably fresh orange juice
3 tbsp maple syrup , or use sugar
¼ cup (58.75 ml) water/broth
1.5 tbsp cornstarch , 2 tbsp for thicker sauce
1 tsp sriracha or other hot sauce
⅛ tsp (0.13 tsp) salt

Instructions

Line a stoneware baking dish with parchment or grease. Preheat the oven to 400 deg F(205 C).
Add cubed tofu to a large bowl. Sprinkle 1 tbsp cornstarch, flour, salt, garlic, and pepper. Close the top of the bowl with a plate or lid and shake to coat. Add more cornstarch and shake again.
Spread in the stoneware dish. Bake at 400 deg F for 25 to 35 mins. Give the tofu a shake at the 20-minute mark.
Blanch the broccoli if using. (Tip: I put it in a deep baking dish with water in the oven for 15 -20 mins. Take it out when moving the tofu around).
Combine all the ingredients for Orange Sauce, except water and cornstarch in a saucepan. Cook over medium heat to bring to a boil. Mix cornstarch in the water well and add into the simmering sauce. Mix and Cook for another 2 mins to thicken. Stir well for even thickening. Taste and adjust salt, sweet, flavor.
Add the baked tofu to the sauce and toss to coat. Take off heat.Serve with the broccoli, garnished with scallions, pepper flakes, over rice or grains.

Video

Notes

Variations: Add zest of half an orange for zestier.

Add more sriracha for heat.

Soyfree: Use chickpea tofu. Cube and toss with 1.5 tbsp cornstarch. Panfry to crisp most edges. then add to orange sauce. Use coconut aminos and salt instead of soy sauce

Nutrition is for 1 serve. Does not include rice or broccoli

Nutrition

Nutrition Facts

Vegan Orange Tofu Recipe

Amount Per Serving

Calories 193Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 540mg23%

Potassium 188mg5%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 14g16%

Protein 10g20%

Vitamin A 125IU3%

Vitamin C 32.8mg40%

Calcium 153mg15%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

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More Asian Vegan Recipes

Mongolian Chickpeas (one pot, gluten-free, nut-free)
General Tso’s Tofu (one-pot, nut-free)
Peanut Gochujang Rice (1 skillet!) peanut-free and nut-free options
1-Pot Vegan Tonkotsu Ramen

⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Reader Interactions

Comments

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Patrice Anita
January 16, 2024 at 5:15 pm
I made this last week and it was delicious. I mixed steamed broccoli and carrot chunks with the baked tofu into the sauce and it worked out great. Thank you.
Reply
- Vegan Richa Support
  January 16, 2024 at 9:54 pm
  So good to hear!
  Reply
Madhulika Singh
January 16, 2024 at 5:04 pm

One of our favorite tofu dishes. The citrus flavor is likes by all in the family unlike some items which some family members like and others don’t.
Reply
- Vegan Richa Support
  January 16, 2024 at 9:53 pm
  That’s so good to hear! It’s hard to find a dish the whole family loves.
  Reply
Susan
January 14, 2024 at 10:00 am

So delicious! The sauce is amazing! I served with brown rice and a stir fry combination of mushrooms, snap peas, broccoli and carrots on the side.
Reply
- Vegan Richa Support
  January 15, 2024 at 9:38 am
  Sounds delicious! Thank you for sharing.
  Reply
Stacey
April 08, 2023 at 5:53 pm

As usual, Vegan Rich comes through with an amazing dish! I’ve tried quite a few orange tofu recipes and had given up finding one that was just the right amount of sweet and tangy/spicy. My son isn’t a fan usually of any citrus recipes but this one made “the list.” I made the blanched broccoli but also served it with a riced cauliflower/jasmine rice blend to get more veggies in. Topped the tofu with green onion & toasted sesame seeds. It was a wonderful meal, better than any take out I’ve had.
Reply
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- Richa
  April 08, 2023 at 10:36 pm
  Yay!
  Reply
Kacie
July 06, 2022 at 1:52 pm
Would this work with extra firm tofu
Reply
- Vegan Richa Support
  July 09, 2022 at 12:19 pm
  yes, just press for 10 min not 15 then
  Reply
fuzzy
March 16, 2022 at 5:49 pm

I love this recipe so much. have made it over & over
Reply
- Vegan Richa Support
  March 18, 2022 at 3:13 pm
  wow, thanks glad you keep going back to it
  Reply
Mary
November 16, 2021 at 6:40 pm

Me and my non-vegetarian husband loved this recipe! The sauce was delicious, but I didn’t get the tofu as crispy as I would have liked. I think I need to perfect my pressing technique. I served it with Minimalist Baker’s “Perfect Coconut Rice,” which we had leftover in the fridge. So yummy!
Reply
- Vegan Richa Support
  November 17, 2021 at 9:40 am
  sounds nice!! Practice makes perfect
  Reply
Ani Guevara
November 07, 2021 at 11:08 am

Delicius and easy, Thank you!!!
Reply
- Vegan Richa Support
  November 08, 2021 at 11:31 am
  thank YOU!
  Reply
Lorene
October 21, 2021 at 2:16 pm

This is absolutely delicious! Took a bit to master the tofu (tofu needs to be as dry as possible and parchment paper!) but so worth it! The sauce is a terrific balance of sweet and tangy (not so much sour). It is so nice to have another flavor instead of just making teriyaky and garlic.
It is also such a bonus since I have Celiac and multiple food allergies that the only thing I have to omit is the pepper, but folks can add that themselves.
Thank you for sharing such a crowd pleaser – always fun when I serve and folks can’t believe this is TOFU!
Reply
- Vegan Richa Support
  October 25, 2021 at 10:35 am
  exactly – thank you for stopping in.
  Reply
Lisette
October 12, 2021 at 6:47 am

This is another winner! My family loves this dish. Thank you for making it so easy!
Reply
Linnea J Priest
April 09, 2021 at 4:22 pm

extremely tasty!!!!
Reply
Leigh
February 23, 2021 at 5:16 pm

This was Deeelicious! My husband declared it the best tofu he had ever had.
And easy to make!
Mmmmmmm. Thank You!
Reply
- Vegan Richa Support
  February 23, 2021 at 7:10 pm
  wow thank you
  Reply
Letty / Letty's Kitchen
February 18, 2021 at 8:16 pm

This is a fabulous recipe. I’m sure to make it again!
Reply
- Vegan Richa Support
  February 22, 2021 at 4:17 pm
  thanks for popping in ♡
  Reply
Kels
February 03, 2021 at 5:43 pm

Better than takeout! Easy too!
Reply
- Vegan Richa Support
  February 05, 2021 at 4:24 pm
  thanks for popping in ♡
  Reply
Lena
February 01, 2021 at 2:45 pm

I make this once a week. Love it so much!
Reply
- Vegan Richa Support
  February 02, 2021 at 7:17 pm
  its on your weekly rotation!
  Reply
Claire
January 27, 2021 at 4:12 pm

Love love love this recipe! I just made the tofu for another recipe and used millet flour in place of the white rice flour and it turned out even MORE crispy! Just thought I would share that. Thanks for all your recipes. Love them all!
Reply
Kelly
January 26, 2021 at 8:18 pm

This was amazing! Since my daughter is allergic to soy, I made this with the chickpea tofu minus the cumin. That was awesome by itself, but it was perfect in this recipe! I can’t wait to try the chickpea tofu in other recipes as well!
Reply
See Also
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- Vegan Richa Support
  January 27, 2021 at 10:09 am
  I’m so glad you enjoyed this! Thanks for stopping by!
  Reply
Nancy
October 02, 2020 at 1:10 am
So easy and so delicious. I try it out my sister loved it
Reply
Jennifer Carrell
August 10, 2020 at 7:24 pm

Awesome recipe! Truly better than takeout. I liked the addition of red pepper flakes for more spice. I didn’t see the note about adding orange zest until after I made the recipe, but I definitely want to try that next time for more intense orange flavor.
Reply
- Jennifer Carrell
  August 10, 2020 at 7:32 pm
  
  (I used fresh orange juice which I suspect is less sweet and syrupy than the prepared kind. I saw the other reviewer who thought the sauce was too orangey, and I disagree.)
  Reply
Kathie
June 02, 2020 at 6:03 pm
Can you make this in the air fryer? And if so, what time and temp?
Reply
- Vegan Richa Support
  June 03, 2020 at 12:54 pm
  That would work well, actually – extra crispy! 25* lower than the recipe says – So 375* for about half an hour.
  Reply
Mary-Ellen Landry
May 09, 2020 at 7:50 am

Richa, love what you are doing and use many of your recipes and have some on repeat to be sure. We are whole-food plant-based health coaches in Canada and most of your recipes are solid in their nutritional value (we avoid the oil) and always so delicious. This one hit the mark for a quick and yummy supper. Love the orange sauce. I likely put more ginger but you can not have too much ginger, imo. We had this with black rice, steamed kale and broccoli, and topped it with toasted almond slivers. So good!
Reply
- Richa
  May 09, 2020 at 1:00 pm
  Awesome
  Reply
Jenny Knight
March 02, 2020 at 10:25 am
Do you think this recipe would work with soy curls? My son loves orange chicken which I don’t make because I’m veg. I’m new to soy curls, but I want to try them in a few recipes to see if they help convert my son.
Reply
- Richa
  March 02, 2020 at 6:51 pm
  Yes, should be ok.
  Reply
Ayla
February 16, 2020 at 11:49 am
Can I use oat or cassava flour instead?
Reply
- Richa
  February 16, 2020 at 11:51 am
  cassava flour will work
  Reply
Nicole
December 24, 2019 at 4:26 pm

It wasn’t bad, but I also didn’t love it. The sauce was far too sweet for me and it just didn’t scratch the itch for the orange tofu my local Chinese place makes. I wouldn’t make it again without making serious changes to the sauce.
Reply
- Richa
  December 26, 2019 at 11:48 am
  You can adjust thee sweet to sour ratio to preference. Maybe the orange juice was sweeetened? The chinese restaurant probably adds othere ingredients as well.
  Reply
Kristy Stills
December 21, 2019 at 6:38 pm
this is the best tofu prep/result i’ve ever had! i froze it first, then thawed, then pressed, then treatment as stated above. i will use this method going forward! our only complaint: too orange for our tastes. next time, i think i’ll 1/2 the orange juice and then use vegetable stock to replace. plenty of room in this recipe to make it your own!
Reply
Kathrine
October 10, 2019 at 3:48 pm

Very delicious!!! I used chili garlic sauce for spice and actually did 2 tsp because I like a little kick. It was the perfect combination of sweet and spicy! Will be making again and again!
Reply
- Richa
  October 10, 2019 at 11:44 pm
  Thanks!
  Reply
AM
July 23, 2019 at 3:46 pm
Can I make sauce and tofu in advance for an event and then heat and toss it together on the day?
Reply
- Richa
  July 23, 2019 at 4:53 pm
  yes. dont add the cornstarch to the sauce as it will thicken too much on chilling. You can add the cornstarch slurry when reheating the sauce with the tofu.
  Reply
Nancy Perine
July 16, 2019 at 2:04 am

Hello! I had such fun cruising around your website/blog. Your recipe for Vegan Orange Tofu caught my eye. I happened to have all the ingredients on hand, so it was calling me to make the orange sauce. It turned out ohhhhh, so yummy!! We had company over for dinner and of course they asked for the recipe. Thanks so much for sharing!!
Reply
Sylvia
July 15, 2019 at 2:07 pm
Oh wow. Oh yum! Thank you so much!
Reply
Julie
July 10, 2019 at 4:16 pm

Yum! Made this just as it was written, and it was delicious! Glad we have some leftovers for tomorrow. 🙂
Reply
- Richa
  July 10, 2019 at 4:35 pm
  yay
  Reply
Tamar
July 08, 2019 at 5:22 pm
So glad I found this, can’t wait to make it as all your recipes are fabulous. And many thanks for giving an alternative for prepping the tofu cubes in the flour/cornstarch that doesn’t involve a wretched single use plastic bag!!!!! Hopefully you’ve kept some plastic bags out the landfill!
Reply
- Richa
  July 08, 2019 at 5:29 pm
  you can usually do the plastic bag medthod in a deep bowl with lid as well. works just fine
  Reply
Claudia
April 17, 2019 at 6:01 am

Made the recipe this week, very yummy!! i used brown rice pad thai noodles, mostly because i had an open package already. Very tasty! i would make more sauce next time, the recipe has the perfect amount if all servings are eaten immediately but i batch cook for the week and the sauce is naturally getting thick. all around, success! 🙂
Reply
- Richa
  April 17, 2019 at 10:55 am
  Awesome! yes the sauce thicken a lot. I think you can store it without cornstarch and add the cornstarch slurry when you use it. that way you can adjust the consistency when using depending on what you are using the sauce with or serving with.
  Reply
Elizabeth
April 01, 2019 at 1:21 pm
I am making this tonight, can you explain why you use a stoneware dish for the tofu? I have baked tofu with constarch on a parchment lined baking sheet before, just wondering what the difference would be. Thanks! It looks so good!
Reply
- Richa
  April 01, 2019 at 3:06 pm
  i like the texture on the stoneware dish.it becomes less chewy and more evenly baked. Try half on both to compare and see which you prefer and you can use that method 🙂
  Reply
Rebecca
March 15, 2019 at 5:19 pm

This was super yummy! Great recipe!
Reply
Receitas
March 07, 2019 at 4:21 pm

This is so yummy! Thanks for sharing
Reply
Sejal
February 27, 2019 at 10:07 am

Hi, can I use paneer instead of tofu ?
Reply
Jennifer
February 24, 2019 at 10:26 am
Trying to see how you calculated your calories.. when I added everything into my fitness pal I got 355 calories per serving.. I like yours better. Haha!
Reply
- Richa
  February 24, 2019 at 11:18 am
  its the widget 🙂 probably some default values of ingredients are different or serving size 🙂
  Reply
  - Jenn
    February 25, 2019 at 2:14 pm
    You are correct! Scanned every item today and calculated 188/serving… wahoo!! Making tonight, will let you know how delicious it is!
    Reply
    - Richa
      February 25, 2019 at 5:29 pm
      😀 glad it matched up!
      Reply
Ritu Mehta
February 17, 2019 at 8:33 pm

Lovely dish. I made it with and served with vermicelli noodles. I added stir fry vegetables to the tofu sauce too. Very yummy. I added 2 tbsp cornstarch for thickening the sauce. Next time I will go with 1.5 tbsp.
Reply
- Richa
  February 17, 2019 at 11:07 pm
  awesome!
  Reply
Lisa B.
February 17, 2019 at 5:18 pm

I’m picky and savvy and this is one of the best Chinese style sauces I have come across; and the tofu component compliments it perfectly. It doesn’t matter what else you use for veggies. I made short grain starchy white rice to go with it for a rare treat, but brown or black ( my go to) would be fine. Thanks for an excellent recipe! If you don’t like it med to spicy, use half the siracha. This will wow any traditional eaters.
Reply
- Richa
  February 17, 2019 at 11:06 pm
  awesome!
  Reply
Cassie Autumn Tran
February 15, 2019 at 10:05 pm
This looks SO freaking delicious! I would rather create this dish than order takeout any day. Creating a whole batch of this tofu for meal prep and even for banquets would be perfect for me!
Reply
Emily
February 15, 2019 at 6:48 pm

This was so delicious! Clean plates everywhere
Reply
Catherine
February 15, 2019 at 11:38 am
Do you think it would be great with chickpea tofu? We have an allergy to soy at home. Thank you for all your amazing recipe!!
Reply
- Richa
  February 15, 2019 at 12:08 pm
  yes it should work fine. Toss the chickpea tofu in cornstarch and panfry instead of bake and then add to the sauce.
  Reply
Tori
February 15, 2019 at 8:23 am
Wow, this looks fabulous. I can’t think of any cuisine I enjoy more than Asian so this recipe has my name all over it.
Reply
Megan
February 15, 2019 at 6:19 am
Thinking about making this with cauliflower instead of tofu – would you still do the cornstarch on it? Thanks!!
Reply
- Richa
  February 15, 2019 at 9:41 am
  you’ll need a different batter with the cauliflower. try this https://www.veganricha.com/?s=orange+cauliflower with this sauce
  Reply