A delicious vegan version of orange chicken featuring crispy tofu coated in a sweet, tangy, citrusy orange sauce. Perfect served over rice with steamed broccoli or stir-fried vegetables.
Servings
4 servings
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
For the Tofu
- 1 block (14–16 oz / 400–450 g) extra-firm tofu
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- ¼ cup cornstarch
- 2 tbsp all-purpose flour (optional, for extra crispiness)
For the Orange Sauce
- 1 cup fresh orange juice (about 3–4 oranges)
- 1 tbsp orange zest
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp maple syrup or brown sugar
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
Cornstarch Slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
Garnish
- Sliced green onions
- Sesame seeds
- Extra orange zest
Equipment
- Large skillet or wok
- Mixing bowls
- Microplane or zester
- Paper towels or clean kitchen towel
Step 1: Press the Tofu
- Drain the tofu.
- Wrap it in a clean towel.
- Place a heavy object on top.
- Press for 20–30 minutes to remove excess moisture.
This helps the tofu become crisp instead of soggy.
Step 2: Cut and Season
- Cut tofu into 1-inch cubes.
- Place in a bowl.
- Toss with:
- soy sauce
- sesame oil
Let sit for 5 minutes.
Step 3: Coat the Tofu
Mix together:
- cornstarch
- flour (if using)
Sprinkle over tofu and gently toss until evenly coated.
Step 4: Cook the Tofu
Pan-Fry Method
- Heat 2–3 tbsp oil in a large skillet over medium-high heat.
- Add tofu in a single layer.
- Cook 3–4 minutes per side until golden and crispy.
- Remove and set aside.
Air Fryer Method
- Preheat air fryer to 400°F (200°C).
- Arrange tofu in a single layer.
- Cook for 12–15 minutes, shaking halfway through.
Oven Method
- Bake at 425°F (220°C).
- Place tofu on a parchment-lined baking sheet.
- Bake 25–30 minutes, flipping halfway.
Step 5: Make the Orange Sauce
In a saucepan combine:
- orange juice
- orange zest
- soy sauce
- rice vinegar
- maple syrup
- tomato paste
- garlic
- ginger
- red pepper flakes
Bring to a gentle simmer.
Cook for 5–7 minutes.
Step 6: Thicken the Sauce
- Mix cornstarch and cold water.
- Slowly whisk into the simmering sauce.
- Cook 1–2 minutes until glossy and thick.
The sauce should coat the back of a spoon.
Step 7: Combine
- Add crispy tofu to the sauce.
- Toss gently until every piece is coated.
- Cook another 1–2 minutes so the flavors absorb.
Step 8: Serve
Serve hot over:
- steamed jasmine rice
- brown rice
- quinoa
- noodles
Add:
- sesame seeds
- green onions
- orange zest
Tips for Success
Use Extra-Firm Tofu
Extra-firm tofu holds its shape and develops the best texture.
Fresh Orange Juice Matters
Freshly squeezed juice provides brighter flavor than bottled juice.
Don’t Overcrowd the Pan
Cook tofu in batches if necessary to maintain crispiness.
Balance the Sweetness
Taste the sauce before thickening:
- Add more maple syrup if too tart.
- Add extra vinegar if too sweet.
Variations
Spicy Orange Tofu
Add:
- 1–2 tsp sriracha
- extra red pepper flakes
Orange Broccoli Tofu
Add steamed broccoli during the final toss.
Orange Cashew Tofu
Stir in ½ cup roasted cashews before serving.
Gluten-Free Version
Use:
- tamari instead of soy sauce
- certified gluten-free cornstarch
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze the sauce separately for best texture.
Cooked tofu is best enjoyed fresh.
Reheating
Warm gently in a skillet over medium heat until heated through.
Approximate Nutrition (Per Serving)
- Calories: 280–340
- Protein: 14–18 g
- Carbohydrates: 25–35 g
- Fat: 10–14 g
- Fiber: 2–4 g
