Crispy Orange Tofu: The Ultimate Healthy & Easy Vegan Orange Chicken Recipe
Prepare to revolutionize your weeknight dinner routine with this Crispy Orange Tofu Recipe. It’s not just “better than takeout”—it’s a whole new level of deliciousness that’s also significantly healthier and more budget-friendly. Imagine perfectly small cubes of tofu, baked to a golden crisp, then generously coated in an incredibly vibrant, sticky, sweet, and savory orange sauce. This isn’t just Orange Tofu; it’s Orange Tofu Perfection, and it promises to make you forget about Chinese takeout forever.
I confess, my journey to loving tofu was a solo one for a long time. My husband wasn’t a fan… until this recipe came along. I dedicated myself to perfecting the art of crispy oven-baked tofu, paired with a sublime orange sauce that rivals the classic orange chicken from your favorite restaurant. The result? Pure magic!
Now, we’re both completely smitten, and I’m confident this easy, crispy vegan orange tofu recipe will win over everyone at your table, even the most skeptical tofu eaters. A truly great crispy vegan orange tofu recipe is a culinary essential, and I’m thrilled to share this tried-and-true winner with you. Get ready for a flavorful, wholesome, and utterly satisfying meal that comes together quicker and tastes fresher than any restaurant version.
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Key Ingredients and Smart Substitutions
Crafting the perfect orange tofu begins with understanding a few core ingredients and knowing how to adapt them to your pantry or dietary needs. Here’s a closer look at what makes this recipe shine:
- Tofu: The foundation of our dish! For that coveted crispy exterior, always opt for extra-firm tofu. It contains the least amount of water, making it ideal for pressing and achieving a superior texture. If tofu isn’t your preferred protein or you’re looking for an alternative that’s still vegan and made with whole ingredients, rinsed and thoroughly dried chickpeas can be a fantastic substitute. Simply follow the draining and coating steps as you would for tofu to get a wonderfully crispy result.
- Arrowroot Powder: This is our secret weapon for both achieving a super crispy coating on the tofu and thickening the luscious orange sauce. Arrowroot powder is a fantastic gluten-free alternative to cornstarch. It provides a glossy, clear finish to sauces and a light, crisp texture to fried or baked foods. Plus, it tends to hold up better over time without becoming gummy.
- Tamari: A key component of our savory marinade and sauce, tamari offers a rich umami flavor profile that’s similar to soy sauce but is naturally gluten-free. For a healthier option, low-sodium tamari is widely available at most grocery stores and helps manage sodium intake without sacrificing flavor.
- Rice Vinegar: To balance the sweet and savory notes in the orange sauce, unsweetened rice vinegar is essential. Its mild, tangy acidity brightens the overall flavor without overpowering it. While unsweetened rice vinegar is ideal, you can substitute it with white vinegar or white wine vinegar in a pinch, though the flavor profile may vary slightly.
- Fresh Orange: The star of our sticky sauce! Using fresh orange juice, combined with its fragrant grated zest, is crucial. This ensures a naturally sweet and intensely citrusy flavor for the sauce, minimizing or even eliminating the need for excessive added sugars. The zest, in particular, carries a concentrated orange oil that infuses the sauce with incredible depth.
How to Make Crispy Oven Baked Tofu
The magic of truly crispy tofu lies in proper preparation, especially draining and coating. Follow these steps for an irresistible texture:
The most crucial tip for achieving perfectly crispy tofu is to use extra-firm tofu and DRAIN IT EXTREMELY WELL. Removing as much excess water as possible from the tofu block is the single best way to ensure those beautiful, golden-brown, crispy pieces. While a dedicated tofu press is a convenient tool, you can achieve equally excellent results using a simple method with heavy objects. This crucial step prevents soggy tofu and promotes that delightful crunchy texture.
Start by carefully removing the tofu block from its packaging water. Place it on several layers of clean kitchen towels or a thick stack of paper towels to begin soaking up excess moisture. This initial drain is important for a head start.
Next, fold the towel over the tofu to completely cover it. Place a heavy, flat object on top to press the tofu down. I often use a baking sheet with a cast iron skillet or a few heavy cookbooks on top. Allow the tofu to press for at least 15-30 minutes, or even longer if you have time. The more water you remove, the crispier your tofu will be.
Once thoroughly pressed, transfer the drained tofu block to a cutting board. Cut it lengthwise into uniform strips (about ¼ to ½ inch thick), then cut across these strips to create smaller, bite-sized cubes. Uniform size ensures even cooking and crisping.
In a shallow dish with a tight-fitting lid (or a large zip-top bag), combine the sesame oil, rice vinegar, and tamari to create a flavorful marinade. Add the prepared tofu cubes to this mixture, ensuring they are fully submerged or generously coated. Cover the dish.
Gently shake the dish or bag to ensure the marinade evenly coats all sides of the tofu cubes. This step infuses the tofu with savory flavors, making it more delicious from the inside out. Let it sit for at least 15 minutes, or up to an hour for deeper flavor.
While the tofu marinates, prepare the dry coating. In a small bowl, whisk together the arrowroot powder, ground flaxseed (which helps bind and crisp), garlic powder, onion powder, and salt. Sprinkle this mixture generously over the marinated tofu cubes.
Cover the dish or seal the bag tightly once more. Shake vigorously until every single tofu cube is thoroughly and evenly coated with the dry mixture. This coating is what will give us that incredible crispy texture when baked.
Spread the coated tofu cubes in a single layer on a prepared baking sheet (parchment paper is recommended for easy cleanup and non-stick). Bake in a preheated 425°F (220°C) oven for 15 minutes. Flip each piece to the other side, then bake for an additional 10-15 minutes, or until they are beautifully golden brown and delightfully crispy on the outside, yet tender and moist on the inside.
Make the Irresistible Orange Sauce
While your tofu bakes to perfection, it’s time to whip up the star of the show: the incredibly flavorful orange sauce. This sweet, tangy, and slightly spicy glaze brings all the elements of this dish together.
In a small saucepan, combine all the sauce ingredients: tamari, rich maple syrup, tangy rice vinegar, water, a touch of toasted sesame oil, the aromatic grated orange zest and fresh orange juice, a pinch of turmeric for color and subtle earthy notes, freshly ground black pepper, pungent grated garlic, and spicy grated ginger. Whisk these ingredients together until well combined. The fresh zest and juice are key here, providing a bright, authentic orange flavor that powdered alternatives simply cannot match.
Next, prepare an arrowroot slurry by mixing one tablespoon of arrowroot powder with two tablespoons of cold water in a small dish until smooth. This prevents lumps when added to the hot sauce. Pour the slurry into the saucepan with the other sauce ingredients. Stir continuously over medium heat for about 2-3 minutes. As the sauce gently simmers, the arrowroot will work its magic, thickening it into a glossy, sticky glaze perfect for coating your crispy tofu.
Once your tofu has achieved its ideal crispiness, carefully transfer the golden cubes from the baking sheet to a serving bowl. This preserves the crisp texture before adding the sauce.
Pour about half of the prepared orange sauce directly over the crispy tofu in the serving bowl. Gently toss or stir the tofu until each piece is beautifully coated in the sticky, flavorful glaze. For those who love extra sauce with their meal, transfer the remaining sauce into a small pitcher or ramekin and pass it around the table.
To add a final flourish and extra burst of flavor, garnish your orange tofu with a sprinkle of toasted sesame seeds, a pinch of red pepper flakes for a touch of heat, and thinly sliced green onions for freshness and color. The extra sauce served on the side is also fantastic drizzled over rice or any vegetable side dishes you’re serving, truly tying the meal together with its irresistible flavor.
Debra’s Pro Tips for Orange Tofu Success
Achieving restaurant-quality results at home is easier with a few insider tricks. Here are my top tips for mastering this orange tofu recipe:
- Save Time with Prepared Ingredients: While fresh is always best, convenience is key on busy days. Don’t hesitate to purchase already minced/grated fresh garlic or fresh ginger cubes (often found in the freezer section of your local supermarket). These save valuable prep time without compromising flavor significantly.
- Save Money and Boost Flavor by Grating Your Own: If you have a few extra minutes, grating fresh garlic and ginger yourself with a microplane grater yields the most vibrant and pungent flavors. It’s also a more economical choice than pre-packaged options. The aroma alone is worth the effort!
- For an Extra Glaze, Toss in the Pan: While coating the tofu in a serving bowl is perfectly fine, for an even deeper, more caramelized glaze, add the crispy baked tofu cubes directly into the saucepan with the warm orange sauce. Gently toss over low heat for a minute or two, allowing the sauce to thicken further and truly cling to each tofu piece. This creates a beautiful, glossy finish.
- STORAGE: Leftovers are fantastic! Store any remaining orange tofu in an airtight container in the fridge for up to 5 days. This makes for excellent meal prep or quick lunches.
- Reheat for Renewed Crispiness: To bring back that desired crisp texture when reheating, avoid the microwave. Instead, warm the orange tofu in a hot, heavy skillet (cast iron works wonderfully) over medium heat. The residual orange sauce will help the tofu re-crisp and maintain its delicious texture. You can also quickly reheat it in an air fryer.
Maximize your cooking efficiency! While your tofu is baking in the oven, you can easily prepare your side dishes. Make some fluffy jasmine rice in your instant pot or rice cooker, and simultaneously, chop a head of broccoli into florets, toss with a little olive oil, salt, and pepper, and throw a tray into the oven (see recipe card notes for full instructions). You can even add the broccoli to the oven for the last 10-15 minutes of the tofu’s baking time, making this a super simple, one-pan (plus rice) dinner.
Serving Suggestions for Your Orange Tofu
This versatile orange tofu pairs beautifully with a variety of side dishes, making it easy to create a complete and satisfying meal. Here are some of my favorite ways to serve it:
- Classic Asian-Inspired Meal: For an easy weeknight vegan meal that feels gourmet, serve your crispy orange tofu alongside a bed of steaming jasmine rice. The fluffy rice perfectly soaks up any extra orange sauce. Complement this with some perfectly roasted broccoli, which adds a lovely tender-crisp texture and vibrant green color.
- Low-Carb Alternative: If you’re watching your carb intake, simple cauliflower rice is an excellent low-carb side dish. Its mild flavor provides a great canvas for the bold orange sauce, and its texture is surprisingly similar to traditional rice.
- Quick & Nutritious Veggie Stir-Fry: Boost your vegetable intake by making some stir-fried veggies while the tofu is baking. Bell peppers, snap peas, carrots, and mushrooms are all fantastic choices. The quick cooking time makes this an efficient and delicious addition.
- Noodle Bowls: Serve the orange tofu over your favorite Asian noodles (like rice noodles or lo mein) for a hearty and satisfying noodle bowl. Add some fresh greens and a sprinkle of crushed peanuts for extra texture.
No matter how you choose to serve it, this orange tofu is guaranteed to be a hit!
Explore More Delicious Tofu Recipes
If you’ve fallen in love with this orange tofu, you’ll be delighted to discover the incredible versatility of tofu in other dishes. Here are a few more of my favorite plant-based recipes featuring tofu, perfect for expanding your culinary repertoire:
- Tofu Satay Recipe
- Crispy Oven Baked Tofu Recipe
- Vegan Tofu Scramble
- Blueberry Tart Recipe
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📖 Recipe
Orange Tofu Recipe
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Equipment
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1 Half Sheet Baking Pans
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Sauce Pan
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Tofu Press
Ingredients
- 1 15-oz block extra firm tofu
- 1 tablespoon toasted sesame oil
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon low sodium tamari
- ⅓ cup arrowroot powder
- ⅓ cup ground flax
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1 teaspoon coarse sea salt
Orange Sauce
- 2 tablespoon low sodium tamari
- 2 tablespoon maple syrup
- 2 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- ¼ cup water
- 4 cloves garlic, grated
- 1 tablespoon minced or grated fresh ginger
- ½ teaspoon crushed red pepper
- 1 teaspoon ground turmeric
- 1 grind freshly ground black pepper
- 1 large orange grated peel and juice
- 1 tablespoon arrowroot powder dissolved into 2 tablespoon water
Instructions
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Drain the tofu block and press out as much water as possible. If you don’t have a tofu press, simply wrap the tofu in a clean kitchen towel and place a heavy object (like a cast iron skillet) on top for 15-30 minutes.
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Preheat your oven to 425 degrees Fahrenheit (220°C).
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In a shallow dish with a lid (or a large zip-top bag), mix together the sesame oil, rice vinegar, and tamari for the marinade.
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Place the drained tofu on a cutting board and cut it into ¼” to ½” strips lengthwise, then turn and cut widthwise, and finally turn on its side to make a final cut producing small, uniform cubes. Add the tofu cubes into the container with the marinade. Shake gently to ensure all cubes are evenly coated.
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In a separate small bowl, mix together the arrowroot powder, ground flaxseed, garlic powder, onion powder, and salt. Add this dry mixture to the marinated tofu cubes, close the dish/bag tightly, and shake until all tofu cubes are thoroughly and evenly coated.
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Spread the coated tofu in a single layer on a baking sheet (lined with parchment paper for best results) and bake for 15 minutes. Flip the tofu cubes to the other side and bake for an additional 10-15 minutes, until they are golden brown and crisp on the outside, and tender on the inside.
Orange Sauce
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While the tofu is cooking, prepare the orange sauce.
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In a small saucepan, whisk together tamari, rice vinegar, maple syrup, sesame oil, water, turmeric, black pepper, and crushed red pepper. Use a microplane to grate the fresh ginger and garlic directly into the pan. Use the side of a box grater to grate the orange peel over the pan, then squeeze the fresh juice from the orange into the pan. In a small separate dish, dissolve 1 tablespoon of arrowroot powder into 2 tablespoons of cold water to create a slurry, then stir this slurry into the sauce in the saucepan. Heat the sauce over medium-low heat until it just begins to simmer. Reduce the heat to low and continue to stir until the sauce thickens to a glossy, glaze-like consistency. This entire process typically takes 3-4 minutes.
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Once the tofu is finished baking, transfer it to a serving bowl and pour about half of the prepared orange sauce over it, mixing well to coat. Alternatively, add all the baked tofu directly to the saucepan with the sauce and gently toss over low heat until the orange tofu takes on a beautiful glazed look. Serve the remaining sauce on the side.
Notes
PRO TIP: To streamline your meal prep, while the tofu is baking, cut broccoli into florets, place them on a separate baking tray, drizzle with olive oil, and sprinkle with salt and pepper. When you remove the tofu to flip it, add the tray of broccoli to the 425°F oven and roast it during the tofu’s final 10-15 minutes of cooking. This ensures everything finishes around the same time for a perfectly coordinated dinner.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.