Easy Vegan Orange Tofu Recipe
This Easy Vegan Orange Tofu Recipe features crispy golden tofu tossed in a tangy, sweet, and savory orange glaze made with fresh orange juice, ginger, and soy sauce. A plant-based twist on a takeout classic — simple, delicious, and bursting with flavor. Perfect for weeknight dinners or meal prep!
Ingredients
For the tofu:
- 14 oz 400 g extra-firm tofu
- 2 –3 tbsp cornstarch or arrowroot powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp neutral oil for frying or roasting
- For the orange glaze:
- 1 cup fresh orange juice about 2 large oranges
- 2 tbsp orange zest
- 3 tbsp low-sodium soy sauce or tamari
- 3 tbsp maple syrup or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp grated fresh ginger
- 2 garlic cloves minced
- 1 –1.5 tbsp cornstarch mixed with 2 tbsp cold water slurry
- 1 –2 tsp toasted sesame oil optional, for finishing
Optional garnishes:
- Sesame seeds
- Sliced scallions
- Orange segments
- Red pepper flakes
Instructions
Press the tofu:
- Drain the tofu, wrap it in paper towels or a clean towel, and press it for 20–30 minutes to remove excess moisture.
Cut and coat:
- Slice pressed tofu into cubes or rectangles. Toss with salt, pepper, and cornstarch until evenly coated.
Make the orange glaze:
- In a small saucepan, combine orange juice, zest, soy sauce, maple syrup, vinegar, ginger, and garlic. Bring to a simmer for 6–8 minutes. Stir in the cornstarch slurry and cook until thickened and glossy. Remove from heat and stir in sesame oil.
Cook the tofu (stovetop method):
- Heat oil in a skillet over medium-high heat. Add tofu in a single layer and cook 3–5 minutes per side until crisp and golden. Transfer to a paper towel-lined plate.
Coat with glaze:
- Pour the orange glaze into the pan, return tofu, and toss gently to coat for 1–2 minutes until the sauce clings perfectly.
Serve:
- Garnish with sesame seeds, scallions, and orange slices. Serve immediately over rice, noodles, or steamed vegetables.
Notes
- Air Fryer Method: Air fry coated tofu at 400°F (200°C) for 12–16 minutes, shaking halfway through. Toss with warm sauce before serving.
- Make Ahead: The orange glaze can be made up to 5 days ahead and refrigerated. Reheat gently before using.
- Variations: Add chili paste or sriracha for a spicy version, or toss in steamed broccoli or roasted cashews for extra texture.
- Storage: Store leftovers in the fridge up to 3 days. Reheat in a skillet or air fryer to restore crispiness.