Vegan Orange Tofu Recipe
Vegan Orange Tofu | This sweet and tangy plant-based twist on your favourite takeout indulgence, orange chicken. Crispy tofu pieces tossed in a homemade sticky orange sauce, served over rice with a sprinkle of sliced green onion. This easy orange tofu recipe will be your new go-to dinner!
This crispy orange tofu recipe is the BEST. With an abundance of vegan protein options, and sauces bursting with flavour, this vegan orange chicken recipe proves that cooking can be commpassionate and flavourful.
Most Chinese restuarants offer orange chicken on their menus. This vegan version completely captures the essence of orange chicken, just with plant-based ingredients. The flavoured tofu and the sticky orange sauce create a perfect balance of sweet, tangy, and savoury, making this the ultimate crowd pleaser.
This recipe combines crispy baked tofu with a sweet orange sauce to create the perfect balance of sweet, savoury and tangy.
What type of tofu should I use for orange tofu?
The best type of tofu to use for orange tofu is anywhere from medium-firm to extra-firm. The firmer the tofu is, the less it will fall apart. Tofu with a lower water content, like extra firm, is best for coatings, breadings and frying.
How to make tofu taste good
Flavourful tofu starts with preparing the tofu! Make sure to press the tofu by gently squeezing the liquid out by hand, and then wrapping it in paper towel and placing it under a heavy kitchen object, like a cast iron pan. This will press the liquid out of the tofu, allowing it to soak up more flavour from marinades and seasonings.
Then, tear the tofu cube into bite size pieces rather than cutting it into smaller tofu cubes. This provides a rougher texture that makes the tofu crispier when baked, and also provides more surface area for more sauce to coat.
Freezing the tofu seriously elevates the texture. The freezing changes the structure of the tofu, resulting in a meatier texture. The water in the tofu expands and then retracts once thawed, leaving tiny holes throughout, which are perfect for absorbing more sauce.
Should I use fresh oranges or orange juice?
I used fresh oranges for this recipe because fresh orange juice is a bit less sweet than store-bought orange juice, and tends to have more nutrients which can be destroyed during the factory processing of orange jucice. Use whichever you prefer. Nutritional value and sweetness may vary depending on which you choose.
If you use fresh oranges, you can also use the orange zest for in the sauce, or for a garnish.
Ingredients
More about the ingredients in this recipe. Exact measurements are below.
Instructions
Drain the liquid from the tofu package and then gently squeeze it the tofu brick in your hand. Then wrap it in paper towel and place it under a heavy kitchen object, like a cast iron pan. This will remove the liquid from the tofu brick.
Then, tear the tofu brick into bite size pieces. This will create a rougher texture and more surface area for sauce.
Place the tofu cubes into a medium sized bowl.
Drizzle the soy sauce over the tofu and gently mix. Then add the cornstarch and toss the cubes to evenly distribute it over alll of the cubes. Place them on a baking sheet and air fry for 7-8 minutes or bake for 12-14 minutes. Flip halfway through baking.
Heat a sauce pan on medium heat. Add the orange juice, soya sauce, vinegar, ginger, garlic and sugar. Whisk to combine.
Heat until the sauce is simmering.
Mix the cornstarch with the water and mix with a fork until smooth, then add it to the orange sauce.
Whisk until the sauce becomes thicker, this may take 4-5 minutes.
Once the tofu is done cooking, add them directly into the saucepan and stir to coat them with the sauce.
Serve over rice or noodles, top with sliced green onion and fresh orange zest.
Tips for making orange tofu
What to serve with vegan orange tofu
For an easy and satiating meal, serve the orange tofu with rice, rice noodles or chow mein and a side of sauteed veggies.
For an extra protein packed meal, enjoy a serving of quinoa with the orange tofu. Quinoa is super nutritious!
For a light and zesty crunch, make up a quick asian inspired slaw with sesame dressing.
Enjoy a yummy appetizer like my Vegan Lumpia. Try my Chinese inspired Vegan Chicken Balls.
Try another Chinese inspired recipe, try Vegan San Choy Bow.
Substitutions
Storage
Store leftovers in an air tight container and keep in the fridge for up to 3-4 days.
For freezer storage, store in an air tight container to avoid freezer burn and store for up to 5-6 months.
This recipe is perfect for meal prep! You can make the entire recipe, as well as some rice and portion enough for 3-4 days. Keep in the fridge or freezer.
At meal time, simply reheat a single portion in the microwave for 4 minutes or until hot.
FAQ’s
Absolutely! Orange tofu is meal prep friendly and perfect for busy lives. You can make the orange tofu and some rice and then portion it into 3-4 servings. At meal time, heat a portion in the microwave until hot.
Yes. For a sweeter sauce, add a tad more sugar or maple syrup. To tone down the sweetness, add a splash of rice vinegar. Taste as you go and you’ll nail the perfect balance.
Vegan Orange Tofu Recipe
Ingredients
For the tofu
- 300 grams tofu extra firm
- 2 tablespoons soya sauce
- 3 tablespoons cornstarch
For the orange sauce
- 1 cup orange juice fresh or store-bought
- 3 tablespoons soya sauce
- 1 tablespoon white vinegar
- 1 tablespoon white sugar
- 1 garlic clove minced
- ½ teaspoon fresh ginger finely grated
- 2 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat the oven to 400° Fahrenheit.
- Drain the tofu of the liquid and then wrap in paper towel. Place under a heavy object like a cast iron pan, and let sit for 10 minutes.
- Tear the tofu into bite sized pieces and place in a medium sized bowl. Drizzle the soya sauce over and mix. Then add the cornstarch and toss to evenly coat the pieces.
- Transfer the tofu pieces to a parchment lined baking sheet, or to your air fryer basket. Bake in the oven for 12-14 minutes or in the air fryer for 7-8 minutes. Flip halfway through.
- While the tofu is baking, heat a pan on medium heat and add the orange juice, soya sauce, vinegar, sugar, garlic and ginger. Whisk to combine and heat until simmering.
- Stir together the cornstarch and water in a small bowl and add it to the sauce to thicken it. This may take up to 5 minutes. Whisk occasionally.
- Add the tofu pieces to the orange sauce and mix until fully coated. Serve with rice and top with sliced green onion.
Video
Notes
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.