This sticky orange tofu combines crispy-edged pieces of tofu with a sweet and tangy orange sauce for an easy dinner inspired by your favorite takeout. Using torn pieces of tofu creates crispy edges that soak up all that delicious orange sauce. Serve it over rice and your favorite vegetables for an easy, flavor-packed dinner!
I used to cube the tofu, but after testing both methods, I found that torn pieces hold onto the cornstarch coating and crisp up much better.
Ingredients
You'll find the full recipe card below, but here are a few notes on the key ingredients.
Tofu: For the crispiest results, use extra-firm tofu. If using super-firm tofu, you can skip the pressing step. Medium tofu will also work, but you'll need to press it for about 30 minutes to remove the excess moisture.
Cornstarch: Creates a light coating that helps the tofu crisp up and turn golden. It's also added to the sauce to thicken it.
Fresh orange juice and zest: Fresh orange gives the sticky orange sauce its sweet, citrusy flavor.
Soy sauce: Adds saltiness and umami to both the tofu and the sauce. Use tamari if you're gluten-free.
Chili sauce: Adds subtle heat and balances the sweetness of the sauce.
See recipe card for quantities.
How to Make This Recipe
You'll find the full recipe card below, but here's a quick look at how everything comes together.
Step 1: Tear the pressed tofu into bite-sized pieces and toss with tamari, cornstarch, and seasonings until evenly coated.
Step 2: Air fry or bake until the tofu is golden and crispy. Transfer to a wire rack while you prepare the sauce.
Step 3: Whisk together the orange sauce ingredients, including the cornstarch, until smooth.
Step 4: Pour the sauce into a large pan and simmer until thickened, whisking frequently.
Step 5: Add the crispy tofu to the thickened sauce.
Step 6: Toss and serve immediately!
Tips & Tricks
Don't toss the tofu in the sauce too early. For the crispiest texture, wait until the sauce has thickened before adding the tofu.
Use a wire rack. Letting the tofu rest on a wire rack instead of a plate helps keep the exterior crisp while you prepare the sauce.
Enjoy it right away. The tofu will soften as it sits in the sauce, so it's best served immediately.
Storage
Store: Leftover orange tofu can be stored in an airtight container in the refrigerator for up to 3-4 days.
Keep in mind that the tofu will soak up the sauce and soften as it sits, so it's best enjoyed fresh.
Meal prep tip: If you'd like to keep the tofu crisp for longer, store the cooked tofu and orange sauce separately and toss them together just before serving.
More Tofu Recipes
If you enjoyed this sticky orange tofu, here are a few more vegan tofu recipes to add to your dinner rotation.
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Recipe
Sticky Orange Tofu
Ingredients
Crispy Tofu:
- 1 Block Extra Firm Tofu drained and pressed
- 1 tablespoon Low-Sodium Soy Sauce or gluten-free tamari
- 2 tablespoons Cornstarch
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- Pinch of Kosher Salt
- 1 tablespoon Olive Oil or other neutral oil
Orange Sauce:
- ½ cup Low-Sodium Vegetable Broth
- ¼ cup Fresh Orange Juice
- Zest of ½ an Orange
- ¼ cup Organic Cane Sugar
- 2 tablespoons Rice Vinegar
- 2 tablespoons Low-Sodium Soy Sauce or gluten-free tamari
- 1 teaspoon Chili Garlic Sauce or Sriracha
- 2 teaspoons Cornstarch
Instructions
- Press the tofu for at least 10 minutes to remove excess water. You can use a tofu press or make your own by wrapping the tofu in paper towels or a clean dish towel and placing a few heavy objects on top.
- Once pressed, tear the tofu into bite-sized pieces instead of cubing it. The rough edges create more surface area, which helps the coating cling to the tofu and become extra crispy.
- Add the torn tofu to a large bowl and drizzle with soy sauce, tossing to coat. Sprinkle in the cornstarch, garlic powder, onion powder, salt, and black pepper, then gently toss until evenly coated. For best results, use a bowl with a lid and shake to coat the tofu without breaking the pieces apart. Drizzle with oil and toss once more.
- Arrange the tofu in a single layer in your air fryer basket, being careful not to overcrowd it. Air fry at 400°F for 12-15 minutes, shaking the basket halfway through, until the tofu is crispy and golden brown. If needed, cook in batches.
- Oven option: Bake at 400°F for 35-45 minutes, tossing 2-3 times, until golden brown and crispy around the edges.
- Meanwhile, whisk together the vegetable broth, orange juice, orange zest, sugar, rice vinegar, soy sauce, chili sauce, and cornstarch in a large pan. Bring the mixture to a gentle boil, then reduce the heat to medium and simmer, whisking frequently, until the sauce has thickened.
- Add the crispy tofu to the pan and toss until every piece is coated in the orange sauce.
- Serve over rice with your favorite vegetables and garnish with green onions, orange slices, and sesame seeds. Enjoy immediately!
Notes
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Jeff says
Thank you for the recipe, it was amazing, went down a treat with all and will definitely be made again.
Liv says
Glad you enjoyed! 🙂
Giovanni says
I loved this. The orange sauce was a great balance of sweetness, acidity, and spice.
Liv says
So happy you enjoyed! 🙂
Mitch says
This was delicious and popular with the whole family! My 3 1/2 year old said “I love this” and ate everything on his plate. Will definitely make this again. Thanks Liv!
Liv says
That's amazing!! Thank you so much for leaving this comment. Made my day! 🙂