This Chinese takeout-inspired Orange Tofu Recipe tosses the most amazing crispy tofu in a sticky, sweet orange sauce for an easy and delicious dinner the whole family will love.
For more easy tofu dinners, check out my General Tso’s Tofu, Sticky Sriracha Tofu, and Sweet and Sour Tofu recipes while you’re here.
Just one bite of this Crispy Orange Tofu reminds me of my pre-vegan dinners at one particular popular food chain. I used to love their orange chicken, but now I rely on this veganized version to kick my cravings. By swapping the meat for the most delectable crispy baked tofu nuggets and dousing them in a sweet and tangy orange sauce, I’m still left with a dreamy takeout-inspired dinner.
Like my Peanut Tofu and Black Pepper Tofu recipes, you can always rely on my crispy orange tofu recipe when you need an easy weeknight meal or when the kids are begging for Chinese takeout. All you have to do is get some rice cooking, bake the tofu, make your orange sauce, and then mix it all together. No one will even notice that you didn’t order in!
Why you’ll love this orange tofu recipe
- A takeout favorite made vegan – This orange tofu recipe honestly tastes better than the take-out I used to get. It’s easy to make and always a family favorite, too!
- Meaty baked tofu – Leave it to the oven to give you the meatiest, crispiest, and most tender baked tofu pieces. Or, if you’re in a hurry, feel free to pan-fry or air fry the tofu instead.
- A simple sticky orange sauce – Freshly squeezed orange juice, pantry staples, a little bit of sugar, aromatics, and cornstarch are all you need to make the delicious orange sauce.
How to make baked orange tofu
Find the complete recipe with measurements in the recipe card below.
Press the tofu to drain the excess liquid for at least 30 minutes or up to 1 hour. Meanwhile, preheat the oven and line a baking sheet with parchment paper.
After pressing, slice the tofu into cubes and place them in a large ziplock bag, along with the olive oil or soy sauce and cornstarch. Close the bag and shake to coat.
Arrange the coated tofu cubes in a single layer on the lined baking sheet and bake until they’re crispy and lightly golden brown. Remove from the oven and set aside.
Would you rather pan-fry or air fry the tofu? Head to the FAQs below for instructions.
Next, make the orange sauce by combining all of the ingredients (except the cornstarch and water) in a large skillet. Whisk the cornstarch and water together in a small bowl.
Heat the sauce to a boil, then pour the cornstarch slurry into the sauce and stir continuously until it thickens.
Add the baked tofu pieces to the pan and stir to coat in the sticky orange sauce. Remove from the heat and serve the vegan orange chicken right away with cooked brown or white rice or quinoa, a side of steamed broccoli or cauliflower, and green onions and/or sesame seeds on top. Enjoy!
Frequently asked questions
Not if you don’t want to. I prefer to bake the tofu because I find it yields the perfect crispy-on-the-outside, meaty-on-the-inside texture, but you can follow my Air Fryer Tofu or Perfect Fried Tofu recipes if you prefer a quicker method. Once they’re done frying, toss the tofu in the sauce as normal.
A tofu press is the easiest way! If you don’t have a tofu press, you can wrap the brick of tofu in a clean kitchen towel and place something heavy on top, like a large skillet or a heavy cookbook. Set it aside for at least 30 minutes or up to 1 hour to drain.
No, this orange tofu isn’t inherently gluten-free, but you can easily make it gluten-free by swapping the soy sauce for tamari or gluten-free soy sauce in the orange sauce.
Experiment with roasted orange cauliflower, soy curls, tempeh or a few can of chickpeas for a lighter option. Or, for a version that’s as close to real orange chicken as possible, tear up pieces of my pre-cooked Vegan Chicken or even store-bought vegan chicken. Toss them in the sauce just as you would the tofu, then serve.
The leftover orange tofu will keep for 1 to 2 days in the fridge. Let the leftovers cool to room temperature before storing them in an airtight container.
Crispy Baked Orange Tofu
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 (may sub coconut sugar, brown sugar or pure 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 hot sauce, 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 in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour.
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or spray with oil.
- Slice the tofu into 1 inch cubes and add them to a large ziplock bag, along with the olive oil (or soy sauce) and cornstarch. Close the bag, and shake gently to coat the tofu pieces.
- Arrange the tofu evenly on the prepared pan, and bake for 15 minutes. Flip and bake for 15 more minutes, until the tofu pieces are crispy and lightly golden brown. Remove from oven.
Make the Orange Sauce:
- In a large pan (large enough to fit the tofu and sauce), add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two. Mix the cornstarch and water in a small bowl to combine, and then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
- Now add the baked tofu to the pan and stir to coat the tofu in the sauce. Remove from heat.
- Serve over brown or white rice. Sprinkle with green onions and/or sesame seeds. Add a side of steamed broccoli or cauliflower if desired.
Video
Notes
- Gluten Free: Make sure to use gluten free tamari, not soy sauce.
- Tofu Free: Try using cauliflower instead (roasted, just like the tofu!)
- Adjust the sweetness: If you don’t like too much sweetness, add less sugar or other sweetener of choice. Start with a few tablespoons, and taste until it’s to your liking.
- This recipe makes enough for 5 people. It does make great leftovers, but feel free to halve the recipe if desired.
- Fry instead of bake: If you prefer, you can pan fry the tofu. Simply toss tofu cubes with cornstarch, and fry in a thin layer of oil.
Nutrition
*This recipe was originally posted in Jan. 2018 and has been updated with new photos and writing Sept. 2024.
Two men in my household and I all really liked it. I made only half the tofu (one pkg) but all the sauce. I also cooked some frozen broccoli to add to it. Baking the toful did make it crispy. All the brown rice, tofu, broccoli and sauce were gone in a few minutes!
Hi Judy. Thanks for sharing your review and feedback! I’m glad you enjoyed the recipe!
Nora, I made this, and it is delicious! I was drawn to the dish by how beautifully the orange sauce looks in your picture. I used vegetable broth, but it my sauce was quite dark anyway. I think the color culprit is the soy sauce. Can you recommend an alternative to the soy sauce which will retain that beautiful bright orange color?
That’s interesting, my sauce is literally always this light in color, and I use low sodium soy sauce. Are you using brown sugar by chance? I almost always use a lighter granulated sugar. Is your vegetable broth really dark in color? You can try using a lighter one, like the vegan no-chicken broth or something like that. There’s not a good alternative to soy sauce, I’ve never used anything else and you need it for flavor.