Homemade Orange Tofu Recipe To Try
As someone who grew non-vegan and as an adult became vegan, I’m sure you’ve at one time remember some non-vegan food you used to eat like the Chinese orange chicken, if you remember them and thought “I wish I could make something like this at home, but make it plant-based,” this recipe is going to be your new go-to.
Orange tofu is everything you want in a weeknight dinner: crispy, saucy, a little tangy, a little sweet, and honestly from my experience it is so much easier to pull off than it looks.
Like most people, I was skeptical the first time I tried making orange tofu. Tofu has a reputation for being bland or soggy, and I was not interested in having my meal being bland. But once I figured out the right technique and ingredients, I became completely obsessed. Now I make orange tofu at least twice a month.
What You’ll Need For Your Orange Tofu
Extra-firm tofu is non-negotiable here. Do not grab silken or even firm tofu for this recipe. You want extra-firm because it holds its shape when you cube it and gets beautifully crispy on the outside. Press it well before cooking so it doesn’t release too much water into the pan.
Cornstarch is what gives each piece of tofu that golden, slightly crunchy coating. Just a light toss before cooking makes a huge difference.
Fresh orange juice and zest are where the real flavor comes from. Please use fresh oranges if you can. The difference between fresh-squeezed juice and the stuff from a carton is noticeable, especially in a sauce where orange is the whole point.
Soy sauce, rice vinegar, and maple syrup round out the sauce and give it that perfect balance of salty, tangy, and sweet. If you want to keep it gluten-free, tamari works just as well as regular soy sauce.
Garlic and ginger add a little depth to the sauce. Don’t skip these. They’re the backbone of the whole dish.
The recipe card below would contain the full ingredients and all the important steps.
Homemade Orange Tofu Recipe To Try
Equipment
- Tofu press or clean kitchen towels + heavy object
- Sharp knife
- Cutting board
- Mixing bowls
- Large non-stick skillet or wok
- Small saucepan this is optional
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
For the Tofu:
- 2 blocks 14 oz extra-firm tofu, pressed and cubed
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons neutral oil such as avocado or vegetable oil
For the Orange Sauce:
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 3 tablespoons soy sauce
- 3 tablespoons maple syrup or agave
- 2 tablespoons rice vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sriracha optional
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
Optional Garnish:
- Sliced green onions
- Sesame seeds
- Steamed broccoli
- Cooked jasmine or brown rice
Instructions
Press the tofu:
- Remove the tofu from its packaging and drain excess liquid. Wrap it in clean kitchen towels and place something heavy on top (like a cast-iron skillet). Press for at least 15 minutes to remove as much moisture as possible. This step is essential for achieving crispy tofu.
Prepare the tofu coating:
- Once pressed, cut the tofu into 1-inch cubes and place them in a bowl. Gently toss with soy sauce to lightly season. Sprinkle cornstarch over the cubes and toss again until each piece is evenly coated. The cornstarch will help create a golden, crispy exterior when cooked.
Cook the tofu:
- Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Avoid overcrowding the pan—cook in batches if necessary. Let the tofu cook undisturbed for 3–4 minutes per side, turning occasionally, until all sides are golden brown and crispy. This process should take about 12–15 minutes total. Remove the tofu from the skillet and set aside.
Make the orange sauce:
- In a mixing bowl, whisk together the orange juice, orange zest, soy sauce, maple syrup, rice vinegar, garlic, ginger, and sriracha (if using). Pour the mixture into the same skillet (or a small saucepan) over medium heat. Bring to a gentle simmer and allow it to cook for 3–4 minutes so the flavors meld together.
Thicken the sauce:
- Stir the cornstarch slurry again to ensure it’s fully combined, then slowly pour it into the simmering sauce while whisking continuously. Continue to cook for another 2–3 minutes until the sauce thickens to a glossy, slightly sticky consistency that coats the back of a spoon.
Combine and finish:
- Return the crispy tofu to the skillet and gently toss to coat each piece evenly in the orange sauce. Let it cook together for another 2–3 minutes so the tofu absorbs some of the sauce while maintaining its crisp edges.
Serve:
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice with a side of broccoli for a complete meal.
Obi
