This Chinese takeout–inspired Orange Tofu recipe coats crispy baked tofu in a sticky, sweet orange sauce for an easy, family-friendly dinner.
For more easy tofu dinners, try General Tso’s Tofu, Sticky Sriracha Tofu, and Sweet and Sour Tofu.
One bite of this Crispy Orange Tofu brings back memories of classic takeout orange chicken. Swapping meat for golden, baked tofu nuggets and tossing them in a bright, tangy-sweet orange sauce gives you a satisfying vegan alternative that still hits all the comfort-food notes.
Like the Peanut Tofu and Black Pepper Tofu recipes, this orange tofu is a reliable weeknight meal when you want something quick and crowd-pleasing. The process is straightforward: press the tofu, bake or crisp it, whisk together a simple orange sauce, and combine. Serve over rice or quinoa, add steamed vegetables, and garnish with green onions and sesame seeds.
Why you’ll love this orange tofu recipe
- A takeout favorite made vegan – This recipe delivers the sweet, tangy, slightly sticky flavor you expect from orange chicken but uses plant-based ingredients.
- Meaty baked tofu – Baking produces tofu pieces that are crisp on the outside and tender inside. If you prefer, you can pan-fry or air-fry instead for a faster finish.
- A simple sticky orange sauce – Fresh orange juice, pantry staples, sugar, aromatics, and a little cornstarch create an easy, flavorful glaze.
How to make baked orange tofu
See the recipe card below for exact measurements.
Start by pressing the tofu for at least 30 minutes (up to an hour) to remove excess moisture. Preheat the oven and line a baking sheet with parchment paper.
After pressing, cut the tofu into cubes. Toss the cubes in a zip-top bag with olive oil (or low-sodium soy sauce for oil-free) and cornstarch until evenly coated.
Arrange the coated tofu in a single layer on the prepared sheet and bake until crispy and lightly golden. Remove and set aside. If you prefer, pan-fry or air-fry the tofu—see FAQs below for guidance.
Make the orange sauce in a large skillet by combining all sauce ingredients except the cornstarch and water. Whisk cornstarch with water to create a slurry.
Bring the sauce to a simmer, then whisk in the cornstarch slurry and stir until the sauce thickens and becomes glossy.
Add the baked tofu to the skillet and toss to coat in the sticky orange sauce. Remove from heat and serve immediately over cooked brown or white rice or quinoa. Pair with steamed broccoli or cauliflower and top with sliced green onions and sesame seeds.
Frequently asked questions
Baking gives a reliably crisp exterior and meaty interior, but you can pan-fry or air-fry the tofu if you prefer. After frying, simply toss the pieces in the sauce the same way.
A tofu press is easiest. Otherwise, wrap the block in a clean towel or paper towels, place a plate or pan on top, and weigh it down with something heavy. Let sit 30–60 minutes to drain.
Not as written, but it’s easy to make gluten-free by using tamari or a gluten-free soy sauce in place of regular soy sauce.
Try roasted cauliflower, tempeh, soy curls, or chickpeas for alternatives. You can also use pre-cooked vegan chicken for a closer orange-chicken style substitute—toss with the sauce as directed.
Leftovers keep 1–2 days in the refrigerator. Cool completely before storing in an airtight container.
Crispy Baked Orange Tofu
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Ingredients
Crispy Baked Tofu:
- (2) 14–16 ounce blocks extra-firm tofu
- 2 tablespoons olive oil, OR low-sodium soy sauce for oil-free
- 2 tablespoons cornstarch
Sticky Orange Sauce:
- 1 cup vegetable broth
- 1/2 cup fresh-squeezed orange juice (from 2–3 large oranges)
- 1/2 cup organic sugar (or coconut sugar, brown sugar, or maple syrup)
- 1/3 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 teaspoon Sriracha, or to taste
- 2 tablespoons cornstarch
- 1/4 cup water
For serving
- 4–5 cups cooked rice
- 2–3 tablespoons chopped green onions
Instructions
Make the Crispy Baked Tofu:
- Press the tofu by wrapping it in paper towels or a clean towel. Place a plate or pan on top and weigh it down with heavy books or a skillet. Press for 30–60 minutes.
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment or lightly oil it.
- Cut tofu into 1-inch cubes and place in a large zip-top bag with olive oil or soy sauce and cornstarch. Seal and shake to coat.
- Arrange tofu on the prepared sheet and bake 15 minutes. Flip and bake another 15 minutes, until crispy and golden. Remove from oven.
Make the Orange Sauce:
- In a large pan, combine all sauce ingredients except the cornstarch and water. Bring to a simmer and cook 1–2 minutes.
- Whisk cornstarch with water, then add to the pan. Stir constantly over medium-high heat until the sauce thickens and becomes glossy.
- Add the baked tofu and toss to coat. Remove from heat and serve over rice. Garnish with green onions and sesame seeds. Serve with steamed vegetables if desired.
Notes
- Gluten free: Use tamari or a certified gluten-free soy sauce.
- Tofu-free option: Roast cauliflower the same way as the tofu for a delicious alternative.
- Adjust sweetness: Reduce the sugar or use less sweetener to taste; start with a few tablespoons and adjust.
- This recipe yields about five large servings and makes good leftovers; halve the recipe if needed.
- Fry instead of bake: Toss tofu cubes with cornstarch and pan-fry in a thin layer of oil for a crisp finish.
Nutrition
| Calories: 278kcal
| Carbohydrates: 35 g
| Protein: 18 g
| Fat: 8 g
*This recipe was originally posted in Jan. 2018 and was updated with new photos and text in Sept. 2024.