Description

Crispy Orange Tofu is a delicious vegan twist on the classic orange chicken, featuring perfectly pressed, golden fried tofu coated in a tangy and sweet orange sauce with hints of garlic, ginger, and chili. Ready in about one hour, this recipe delivers a satisfying, flavorful meal perfect for serving over rice and garnished with green onions and toasted sesame seeds.

Ingredients

Scale

Tofu and Coating

1 block firm tofu, pressed
1 tablespoon soy sauce (or tamari)
Pinch of salt
Pinch of white pepper
2 tablespoons cornstarch
3 tablespoon avocado oil, for frying

Orange Sauce

2/3 cup orange juice
3 tablespoon + 1 teaspoon soy sauce (or tamari)
3 tablespoon brown sugar
2½ tablespoon rice vinegar
1 teaspoon orange zest (or zest of 1 small orange)
4 garlic cloves, finely minced
1 teaspoon grated ginger, packed
½ teaspoon red chili flakes
¼ cup warm water
1 tablespoon cornstarch
2 teaspoon toasted sesame oil

Garnish

1/4 cup sliced green onions (optional)
Toasted sesame seeds (optional)

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Instructions

Press and Prep Tofu: Press the tofu for 30 minutes to 1 hour to remove excess water. Once pressed, cut the tofu into 1-inch cubes and transfer them into a large bowl.
Season and Coat Tofu: Add 1 tablespoon soy sauce, a pinch of salt, and white pepper to the tofu cubes and mix gently. Sprinkle half of the cornstarch over the tofu, mix well, then add the remaining cornstarch and mix again to evenly coat the tofu pieces. Set aside.
Fry Tofu: Heat 3 tablespoons of avocado oil in a large skillet over medium-low heat. Once hot, add the tofu cubes and fry them until they turn golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate.
Prepare Orange Sauce: In a small bowl, combine the orange juice, 3 tablespoons plus 1 teaspoon soy sauce, brown sugar, rice vinegar, and orange zest. Stir well and set aside.
Sauté Aromatics: Using the same skillet, add the minced garlic, grated ginger, red chili flakes, and a pinch of salt. Add additional oil if needed. Sauté these ingredients until fragrant, approximately 2-3 minutes.
Simmer Sauce: Pour the prepared orange sauce mixture into the skillet and bring it to a boil over medium heat.
Thicken Sauce: In a small bowl, whisk together the warm water and 1 tablespoon cornstarch until smooth. Slowly add this slurry to the simmering sauce while whisking continuously. Allow the sauce to simmer and thicken, stirring often, for about 6-8 minutes.
Combine Tofu and Sauce: Add the fried tofu cubes back into the skillet with the thickened sauce. Stir well to coat the tofu evenly. Drizzle in 2 teaspoons toasted sesame oil and adjust seasoning with additional salt if necessary.
Serve: Serve the crispy orange tofu hot over cooked rice. Garnish with sliced green onions and toasted sesame seeds if desired. Enjoy!

Notes

This recipe is a vegan take on orange chicken, using tofu for a plant-based alternative that crisps up beautifully.
Pressing the tofu thoroughly is key to achieving a crispy texture when frying.
Use tamari instead of soy sauce for a gluten-free option.
Adjust the amount of red chili flakes to modify the heat level according to your preference.
Serve this dish immediately for best texture, as the tofu crisps soften if left too long in the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 12 g
Sodium: 750 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 0 mg