Crispy Orange Tofu (Dairy-Free, Egg-Free)

This Vegan Orange Tofu recipe is a vegan adaptation of the classic Chinese Orange Chicken. It’s made with crispy baked tofu pieces coated in a sweet, sticky, spiced orange sauce and served with jasmine rice. This dish brings your favorite takeaway home with a healthier twist!

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I love making vegan-friendly versions of classic lunches and dinners, like my Sweet Potato Black Bean Burger, Szechuan Tofu, Tofu Scramble, or Air Fryer Buffalo Cauliflower. Tofu is such a great ingredient that can be used for both savory dishes like this or make delicious sweet treats like my Tofu Mousse.

Orange tofu is a Chinese-style vegan meal made of breaded firm tofu baked in the oven and coated in a sweet, sticky spiced orange sauce. It’s a plant-based version of the classic Chinese orange chicken recipe, also healthier as the authentic recipe deep fry the proteins.

Vegan Orange Tofu

This easy Orange Tofu Recipe with crispy tofu pieces coated in sweet, sticky orange sauce.

4.89 from 34 votes

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Resting Time: 30 minutes mins

Total Time: 1 hour hr 10 minutes mins

Course: Dinner

Cuisine: Chinese

Servings: 3 people

Calories: 737.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

Tofu marinade

• ▢ 2 blocks Firm Tofu - 14 oz, 400g each
• ▢ 4 tablespoons Olive Oil
• ▢ 4 tablespoons Cornstarch
• ▢ ½ teaspoon Garlic Powder
• ▢ 3 tablespoons Orange Zest - from 1 orange
• ▢ ½ teaspoon Salt

Orange sauce

• ▢ 1 tablespoon Coconut Oil
• ▢ 3 Garlic Cloves - crushed or 1/2 teaspoon garlic powder
• ▢ ¼ teaspoon Ground Ginger - or 1 teaspoon fresh grated ginger
• ▢ 1 cup Orange Juice
• ▢ ⅓ cup Soft Brown Sugar - up to 1/2 cup if you love it very sweet
• ▢ ¼ cup Soy Sauce
• ▢ ¼ cup Rice Vinegar
• ▢ 2 tablespoons Cornstarch
• ▢ 2-3 tablespoons Cold Water

To serve – per plate

• ▢ 1 ½ cup Quinoa
• ▢ 2 tablespoons Scallions - finely chopped
• ▢ 1 pinch Chili Flakes

Instructions

Prepare the tofu

• Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.

Marinate tofu

• Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu – this mimics chicken texture the best!
• Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
• In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
• Add the tofu chunks into the marinade and combine with a spoon.
• Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
• Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.

Orange sauce

• Heat a large skillet or medium saucepan over medium-high heat.
• Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
• Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves – about 2-3 minutes.
• Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens – about 2-3 minutes. Remove from heat.
• Toss the crispy hot tofu in the sauce until coated.
• Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.

Storage

• Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.

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Nutrition

Serving: 1serving | Calories: 737.6kcal | Carbohydrates: 106.1g | Protein: 15.2g | Fat: 28.7g | Saturated Fat: 7.1g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 15.3g | Sodium: 1483.9mg | Potassium: 763.2mg | Fiber: 7.3g | Sugar: 31.1g | Vitamin A: 252.5IU | Vitamin C: 51.2mg | Calcium: 94.8mg | Iron: 5.1mg | Magnesium: 190.8mg | Phosphorus: 441.3mg | Zinc: 2.9mg

Ingredients and Substitutions

All you need are a few ingredients and a bit of patience to prepare the tofu and bake it.

• Firm Tofu Block – firm tofu is a must for this recipe, or the tofu will crumble apart in the dish.
• Cornstarch – or corn flour.
• Olive Oil or sesame oil or any oil you have on hand.
• Garlic Powder – Or fresh crushed garlic.
• Orange Zest – Gather the orange peel of the orange you use for the orange sauce and chop finely. This is optional but delicious.

The ingredients you need to make the orange tofu sauce are:

• Coconut Oil or Sesame Oil – I love sesame oil because it brings delicious flavors.
• Fresh Orange Juice – freshly squeezed is the best.
• Garlic – fresh or ground.
• Ginger – fresh or ground.
• Rice Vinegar or White Vinegar.
• Soy Sauce or tamari sauce if you need a gluten-free option.
• Brown Sugar – You can adjust the amount of sugar based on your palate. Start with 1/3 cup and increase by 2 tablespoons for a sweeter sauce.
• Cornstarch – To create a thicker sauce.

How To Make Orange Tofu (in Pictures)

Serving Suggestions

This easy orange tofu recipe is delicious with a side of:

• White rice like basmati rice or jasmine rice.
• Brown rice for more fiber.
• Quinoa for a boost of plant-based protein and fiber.
• Cauliflower rice for a low-carb option.
• Steamed broccoli – orange tofu and broccoli match well together! You can even stir the steamed broccoli in the sauce and serve on rice.

Also, add some of these flavorings on top of the tofu before serving:

• Finely chopped scallions,
• Roasted sesame seeds
• A pinch of chili flakes 

More Vegan Meal Recipes

If you love cooking easy vegan meals, I have plenty more delicious recipes for you to try. Below I listed our favorite comforting vegan dinner ready in less than 30 minutes.

Peanut Noodles

Orange Cauliflower

Szechuan Tofu

Teriyaki Noodles