This orange tofu is better than takeout! It’s super easy to make, with crispy tofu cubes tossed in a sticky, sweet orange sauce, and the best part? It’s ready in just 30 minutes for a tasty meal that’s sure to impress!
Want more tofu dishes? Then you’ve got to try my Sweet and Sour Tofu, Sesame Tofu, and General Tso’s Tofu. They’re all super tasty, with crispy tofu and delicious sauces you'll absolutely love!
The tofu is crispy, lightly battered, and coated in a sweet, tangy orange sauce. This orange tofu has just the right balance of flavors, delicious, satisfying, and not too sweet. It’s also healthier and better than traditional Chinese orange chicken takeout.
Quick and easy, and perfect for busy weeknights when you want something tasty without the wait. Add your favorite veggies like bell peppers, broccoli, or snap peas for extra flavor, and serve it over rice, quinoa, or noodles for a filling meal!
Ingredients for orange tofu
- Firm or extra-firm tofu: Use firm or extra-firm tofu for a better texture when cooking. Press it to remove excess moisture for extra crispiness.
- Soy sauce: Regular soy sauce works well, but tamari is a good gluten-free option. Low-sodium soy sauce is great for a milder taste.
- Cornstarch: Essential for crispy tofu. You can substitute with potato starch or arrowroot powder.
- Oil: Any oil works, but I like olive oil. Vegetable, canola, or peanut oil are also good for frying.
- Orange juice: Fresh juice gives the best flavor and natural sweetness.
- Granulated sugar: Balances the sauce's tanginess. You can swap with brown sugar, maple syrup, or agave for a healthier alternative.
- Vinegar: I used apple cider vinegar, but rice, white, or red wine vinegar also work well.
- Ginger: Fresh ginger adds a zesty kick. Use ground ginger if needed, about ¼ teaspoon.
- Garlic: Fresh garlic deepens the flavor. You can use garlic powder, about ½ teaspoon.
- Red chili flakes: Optional. Adjust based on your spice tolerance. Fresh chili or cayenne pepper can be used instead.
- Orange zest from 1 orange: It's also optional, but adds a citrusy boost. Omit it to save time and effort.
- Cold water.
Find the full recipe with exact measurements in the recipe card below.
How to make orange tofu
Step 1: Press the tofu by wrapping it in a towel and adding weight to remove excess moisture. This is optional but helps make it crispier.
Step 2: Cut the tofu into cubes and place them in a ziplock bag (or bowl). Add soy sauce, seal, and shake to coat.
Step 3: Add cornstarch, seal, and shake again to coat evenly.
Step 4: Heat oil in a frying pan over medium-high heat. Cook tofu until golden brown on all sides, then set aside. Alternatively, bake the tofu at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
Step 5: In a bowl, mix the sauce ingredients (excluding the cornstarch and water). Pour into the pan, bring to a boil, and cook for 1-2 minutes over medium-high heat.
Step 6: In a small bowl, mix cornstarch and water, then add to the pan. Stir for 1-2 minutes until the sauce thickens.
Step 7: Add tofu to the pan and stir to coat in the sauce. Remove from heat.
Step 8: Serve immediately over rice, and top with green onions and sesame seeds (optional).
Storage instructions
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or heat on the stovetop until hot.
Freezer: If you want to freeze the tofu, place it in an airtight container or freezer bag. It can be stored in the freezer for up to 1 month.
Reheat: To reheat from the fridge, simply microwave or heat on the stovetop over medium heat until hot. If reheating from frozen, let it thaw in the fridge overnight or use the microwave to defrost, then heat on the stovetop over medium heat or in the microwave until hot.
Frequently asked questions
Pressing tofu is recommended, as it removes excess moisture, allowing the tofu to absorb more of the sauce and achieve a firmer, crispier texture when cooked.
If you're short on time, you can skip pressing, but the tofu may be softer and won’t soak up the flavors as much. For the best results, pressing is worth the extra effort!
The easiest way is to use a non-stick pan.
If you’re using a wok, skillet, or regular pan, preheat it for 1-2 minutes before adding the oil, ensuring it covers the bottom of the pan evenly.
It’s also important to let the tofu cubes sit in the pan without moving them too much. As they cook and turn golden brown, they will naturally release from the surface.
I like to pan-fry tofu because the original orange chicken recipe is fried, and I find it tastes better and stays juicier. Baking can make it a bit drier and it doesn’t soak up the sauce as well, but it's still a great option if you're looking for a lighter choice. You can also follow my Baked Tofu, Air Fryer Tofu, or Fried Tofu recipes. Once it’s fried, just toss the tofu in the sauce as usual.
If you’re looking for tofu alternatives, try tempeh for a firmer texture, seitan for a meaty bite, or chickpeas for a crunchy option. Cauliflower and mushrooms also work well, offering a crispy or meaty texture. For a version closer to traditional orange chicken, store-bought or homemade vegan chicken is a great choice.
You can serve orange tofu with a variety of sides. Some great options include steamed rice, quinoa, or noodles. For extra flavor and nutrition, add some veggies like bell peppers, broccoli, or snap peas. It also pairs well with a simple salad, sautéed greens, or roasted vegetables. You could also serve it with stir-fried bok choy, cauliflower rice, or even a side of vegan spring rolls for a complete meal.
More tofu recipes
Orange Tofu
Ingredients
For the tofu:
- 1 block firm or extra-firm tofu, 14-16 ounces (400-450 g)
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- 1 tablespoon oil, I used olive oil
For the sauce:
- 1 cup orange juice
- ⅓ cup granulated sugar
- 2 tablespoons vinegar
- ¼ cup soy sauce
- 1 teaspoon fresh ginger, peeled and grated
- 2 garlic cloves, minced
- ¼ teaspoon red chili flakes, optional
- Orange zest from 1 orange, optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Press the Tofu: Press the tofu by wrapping it in a clean towel and placing a weight on top to squeeze out the excess moisture. This step is optional, but it’s highly recommended for a crispier result.
- Prepare the Tofu: Cut the tofu into cubes and transfer them to a large ziplock bag (or bowl). Add the soy sauce, seal the bag, and gently shake to coat the tofu evenly.
- Coat the tofu with cornstarch: Add the cornstarch, seal the bag again, and shake gently to coat the tofu.
- Cook the tofu: Heat oil in a frying pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, then set them aside. Alternatively, you can bake the tofu. Preheat your oven to 400°F (200°C), spread the tofu cubes on a baking sheet lined with parchment paper, and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Prepare the sauce: In a bowl, mix the sauce ingredients, excluding the cornstarch and water. Pour the sauce into the pan and bring it to a boil. Let it cook for a minute or two over medium-high heat.
- Thicken the sauce: In a small bowl, combine the cornstarch and water, then add the mixture to the pan. Stir constantly over medium-high heat for a couple of minutes until the sauce thickens.
- Combine tofu with sauce: Add the cooked tofu to the pan and stir to coat the tofu in the sauce. Remove from heat.
- Serve: Serve immediately over white rice, and sprinkle with green onions and sesame seeds, if desired.
Notes
- Servings: This recipe makes 2-4 servings, depending on whether you serve it just by itself or alongside rice and vegetables.
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in an airtight container or freezer bag for up to 1 month.
- Reheat: To reheat from the fridge, microwave or heat on the stovetop over medium heat until hot. If reheating from frozen, thaw in the fridge overnight or defrost in the microwave, then reheat on medium heat until hot.
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