Vegan Orange Tofu Recipe
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!
Serving Size 4
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
Freeze the tofu block in it’s original packaging, and then thaw. This alters the texture, creating a meatier texture, allowing for more flavour absorption.
Tear the tofu until bite sized pieces. This creates a rougher texture and more surface area for the sauce to cover.
Garnish with sliced green onion and orange zest for a little kick. For a nutty crunch, add toasted crushed cashews or almond.
Make this recipe gluten free by using certified gluten-free soy sauce, or tamari.
For spoce, add red pepper flakes to the sauce or top the dish with your favourite hot sauce.
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.
