This Vegan Orange Tofu is delicious, sweet, and spicy and is way better than takeout! Crispy, pan-fried tofu coated in an orange sauce that is completely vegan and gluten-free.
I’m positive that this orange tofu recipe can turn any tofu-hater into a tofu-lover!
This vegan orange tofu recipe is inspired by the popular Chinese-American orange chicken. Crispy pan-fried cubes of tofu with a flavorful orange sauce.
This orange tofu is crispy, sweet, tangy, and easy to make. Made with simple ingredients that you probably have in your pantry and fridge!
- Extra Firm Tofu
- Vegetable Broth
- Orange Juice
- Low Sodium Soy Sauce
- Tofu: You can use seitan instead of tofu if desired. I have a Seitan Chicken recipe that is very very delicious but keep in mind that one takes a lot longer to prepare. The seitan is made from scratch and deep fried.
- Cornstarch: You can substitute cornstarch for arrowroot powder or tapioca starch but I find that it sticks to the pan more and is not as easy to work with. I prefer cornstarch for that reason. I've used all-purpose flour as well when I ran out of cornstarch and it worked just fine.
How to Make This Recipe
Press tofu for 15 to 30 minutes.
Cube the tofu and toss in the soy sauce until evenly coated and rehydrated. Carefully toss in the cornstarch, garlic powder, onion powder, black pepper and a pinch of salt.
Heat a large pan on medium-high heat and coat the base of the pan in vegetable oil. Add the tofu to the pan in batches and pan-fry on each side until crispy and golden brown, 2-3 minutes each side. Don't overcrowd the pan. Drain on wire rack.
Whisk together the vegetable broth, orange juice, sugar, white vinegar, soy sauce, orange zest, hot sauce and cornstarch until well incorporated. Add the sauce to a small pot on medium heat and bring to a simmer until thickened, whisking often.
Add the tofu and toss to coat evenly in the sauce.
Plate over rice and top with green onions and sesame seeds. Enjoy!
You can serve this vegan orange tofu however you'd like but I always serve mine with white or brown rice and a vegetable. My vegetable dish of choice is bok choy, steamed broccoli, or sautéed peppers and onions.
Tips & Tricks
Press your tofu. Pressing improves the texture of the tofu and will also help the tofu crisp up in the pan. I have a tofu press and highly recommend it but you can make a diy tofu press easily by putting the tofu in between two plates and stacking heavy items on top. I almost always have pre- pressed tofu in my fridge so it's ready to use any time! Simply press tofu and then store in an airtight container and use within 2-3 days.
Cornstarch! Coating the tofu in cornstarch is key to getting the best crispy tofu. When combined with a little moisture it creates a coating that gets perfectly crisp and golden brown every time. I don't recommend ever skipping this step.
Don't overcrowd the pan! Be sure not to overcrowd the pan when frying. Overcrowding will cause the tofu to steam and it will never get crispy. I recommend frying in batches with lots of room in between each piece and removing the crispy pieces to a wire rack while you continue to fry the rest. Placing them on a paper towel or a plate will cause one side to become soggy.
Why you'll love this tofu dish:
- It's incredibly simple and quick to whip up! This orange tofu dish can be made in under 30 minutes which makes this the perfect Weeknight Dinner.
- It's incredibly flavorful and the sauce would be amazing with many other vegan protein sources. I love switching it up and using seitan, vegan chicken, or tempeh!
- It's delicious! The orange sauce is sweet and savory, and the tofu is crispy and tastes exactly like the takeout that you were probably going to order had you not come across this orange tofu recipe. Enjoy!
- It has RAVE reviews! This is by far the most made and shared recipe I have. I've received countless photos on social media and everyone loves it!
More Tofu Recipes You Might Like:
Vegan Orange Tofu
- 1 Block Extra Firm Tofu pressed
- 1 tablespoon Soy Sauce
- 2 tablespoons Cornstarch
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- Pinch of Salt
- ½ cup Vegetable Broth
- ¼ cup Fresh Orange Juice
- ¼ cup Organic Sugar
- 2 tablespoons White Vinegar
- 2 tablespoons Reduced Sodium Soy Sauce
- ½ tablespoon Orange Zest
- 1 teaspoon Chili Sauce or Sriracha
- 1 tablespoon Cornstarch
- Press tofu for 30 minutes to an hour. See notes for tips on pressing tofu.
- Cube the tofu and toss in the soy sauce until evenly coated and rehydrated. Carefully toss in the cornstarch, garlic powder, onion powder, black pepper and a pinch of salt.
- Heat a large pan on medium-high heat and coat the base of the pan in vegetable oil. Add the tofu to the pan in batches and pan-fry on each side until crispy and golden brown, 2-3 minutes each side. Don't overcrowd the pan. Drain on wire rack. See above for more tips on frying tofu.
- Whisk together the vegetable broth, orange juice, sugar, white vinegar, soy sauce, orange zest, hot sauce and cornstarch until well incorporated. Add the sauce to a small pot on medium heat and bring to a simmer until thickened, whisking often.
- Add the tofu and toss to coat evenly in the sauce.
- Plate over rice and top with green onions and sesame seeds. Enjoy!
I loved this. The orange sauce was a great balance of sweetness, acidity, and spice.
So happy you enjoyed! 🙂
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!
That's amazing!! Thank you so much for leaving this comment. Made my day! 🙂