Orange Tofu is a delicious plant-based twist on a classic favorite. Instead of chicken, you use firm tofu, coated lightly and tossed in a sweet, tangy, and slightly spicy orange sauce. It’s an easy dish that brings the flavors of your favorite takeout into your own kitchen. You can serve it over rice or with fresh vegetables for a wholesome, satisfying meal.
Why We Love This Orange Tofu Recipe
This Orange Tofu recipe is perfect if you want a meal that is fast, flavorful, and completely plant-based. The tofu absorbs the citrusy, sweet sauce beautifully while keeping a firm texture. You’ll find that the rough edges of the tofu help the sauce cling, giving each bite a burst of flavor. Unlike many restaurant versions, this dish is lighter but still indulgent. It’s also highly versatile, letting you adjust the heat, sweetness, and citrus balance to suit your taste. Preparing this at home allows you to enjoy the convenience of takeout without the extra additives, and you’ll quickly see why this has become a favorite among vegans and tofu lovers alike.
Ingredients for Orange Tofu
For the tofu:
- 14–15 oz block of firm or extra firm tofu
- 2 tablespoons cornstarch
- Salt and pepper to taste
For the sauce:
- ½ cup orange juice
- 1 tablespoon orange zest
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1” piece ginger, peeled and grated
- 1 teaspoon sesame oil
- ½ tablespoon cornstarch
- Pinch of red pepper flakes
- Oil for frying
How to Make Orange Tofu
Start by pressing the tofu to remove excess water. You can use a tofu press or simply wrap the tofu in a clean kitchen towel and place something heavy on top for 10–15 minutes. Once pressed, tear or cut the tofu into roughly one-inch chunks. Slight variations in size are fine, as rough edges help the sauce cling better.
Next, make the sauce. In a bowl or large measuring cup, combine the orange juice, orange zest, rice wine vinegar, maple syrup, soy sauce, minced garlic, grated ginger, sesame oil, cornstarch, and a pinch of red pepper flakes. Whisk thoroughly until all ingredients are blended. Set aside.
Coat the tofu with cornstarch by placing the chunks in a large bowl and sprinkling on the cornstarch along with salt and freshly cracked black pepper. Toss the tofu gently until each piece has an even coating.
Heat about half an inch of oil in a large skillet over medium heat. Once the oil is hot, add the tofu in a single layer. Fry for about 10 minutes, turning occasionally to brown all sides evenly. When the tofu is golden and crispy, remove it from the skillet and set it aside.
Reduce the heat slightly and pour the orange sauce into the same skillet. Cook over medium heat for approximately 4 minutes, stirring often, until the sauce thickens. Once thickened, return the tofu to the skillet and toss it with the sauce for about a minute to coat evenly.
Your Orange Tofu is now ready to be served.
How to Serve Orange Tofu
Orange Tofu pairs perfectly with steamed rice or noodles. For a colorful and balanced meal, add sautéed vegetables like bell peppers, broccoli, or snap peas on the side. You can sprinkle some sesame seeds or chopped green onions on top for added texture and visual appeal. Serve immediately while the tofu is warm and the sauce is glossy. It also makes a delicious filling for a wrap or lettuce cup, giving you an easy, portable meal option. For an extra touch of freshness, a wedge of orange on the side enhances the citrus flavor. This dish works well for both casual weeknight dinners and meal prep for the week ahead.
Expert Tips for Orange Tofu
To get the crispiest tofu, press out as much liquid as possible before cooking. If you prefer a lighter version, you can bake the tofu instead of frying it. Adjust the sauce according to your taste; add more maple syrup for sweetness, extra orange zest for a citrus punch, or additional red pepper flakes for heat. Using freshly grated ginger and minced garlic makes a noticeable difference in flavor compared to powders or pre-minced alternatives. Stir the tofu gently in the sauce to avoid breaking the pieces, and serve immediately for the best texture. You can also double the sauce if you want extra coating for your tofu.
How to Store Orange Tofu
Store leftover Orange Tofu in an airtight container in the refrigerator for up to 3 days. The tofu may lose some crispiness, but reheating in a skillet over medium heat with a splash of water or oil will help restore some texture. The sauce will keep well, and you can use it as a topping for other meals like rice bowls or roasted vegetables. Freezing is possible but may change the texture of the tofu slightly.
Variations of Orange Tofu
You can experiment with Orange Tofu in several ways. Swap firm tofu for tempeh or seitan for different textures. Add vegetables directly into the sauce during cooking, such as bell peppers, carrots, or broccoli, for a one-pan meal. For a tangier version, add a little lemon juice or extra orange zest. Sweetness can be adjusted with agave or coconut nectar instead of maple syrup. Spicy lovers can add chili paste or sriracha. You can also try adding toasted nuts like cashews or peanuts on top for crunch. These variations make the dish versatile for different tastes and occasions.
Frequently Asked Questions about Orange Tofu
Can I use soft tofu for Orange Tofu?
Soft tofu will not hold its shape well for this recipe. Firm or extra-firm tofu is best to ensure a crispy, chewy texture.
How do I make the tofu extra crispy?
Pressing out as much liquid as possible and coating with cornstarch is key. Frying in hot oil until golden brown also ensures crispiness.
Can I make this Orange Tofu ahead of time?
Yes, you can prep the tofu and sauce separately. Store them in the fridge and combine just before reheating.
What can I serve with Orange Tofu?
Steamed rice, noodles, sautéed vegetables, or lettuce wraps all pair well with this dish. Adding fresh herbs or green onions can enhance flavor.
Is Orange Tofu healthy?
This recipe is plant-based and contains protein from tofu, vitamins from orange juice and zest, and healthy fats from sesame oil. It’s a lighter alternative to traditional fried orange chicken.
Can I bake the tofu instead of frying it?
Yes, baking the tofu reduces oil usage and still provides a firm texture. Coat with cornstarch and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
How spicy is Orange Tofu?
The heat is mild, coming from a pinch of red pepper flakes. You can increase or reduce the spice according to your preference.
Orange Tofu
Equipment
- Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 14-15 oz firm or extra firm tofu
- 2 tbsp cornstarch
- salt and pepper to taste
- 1/2 cup orange juice
- 1 tbsp orange zest
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1 in ginger peeled and grated
- 1 tsp sesame oil
- 1/2 tbsp cornstarch
- pinch of red pepper flakes
- oil for frying
Instructions
- Press the tofu to remove excess water for 10-15 minutes. Cut or tear into roughly one-inch chunks.
- In a bowl, combine orange juice, orange zest, rice wine vinegar, maple syrup, soy sauce, minced garlic, grated ginger, sesame oil, cornstarch, and red pepper flakes. Whisk until smooth.
- Toss tofu chunks with cornstarch, salt, and pepper until evenly coated.
- Heat oil in a large skillet over medium heat. Fry tofu in a single layer for about 10 minutes, turning occasionally until golden and crispy. Remove and set aside.
- Pour the orange sauce into the same skillet and cook over medium heat for about 4 minutes, stirring until thickened.
- Add the fried tofu back to the skillet and toss to coat in the sauce for about a minute.
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