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    Home » Asian Vegan Recipes

    Vegan Orange Tofu Recipe

    Published: Feb 14, 2019 by Richa 71 Comments

    Jump to Recipe   Print Recipe

    Easy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/grains and with blanched broccoli or veggies. Vegan Glutenfree Nutfree Recipe Soyfree option  Jump to Recipe 

    Easy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/grains and with blanched broccoli or veggies. #Vegan #Glutenfree #Nutfree #OrangeTofu #Recipe #VeganRicha

    Weeknight meals dont have to be boring esp for valentine’s day. This Refreshing, zingy, easy 30 Minute meal is perfect to cheer up the evening. This Orange tofu comes together really quickly. Tofu is tossed in starch and baked to preferred crispyness. Meanwhile, the orange sauce ingredients all put in a saucepan to simmer. Combine the 2 and done! the Orange sauce is flavorful with ginger, garlic, orange juice and has no refined sugar. Adjust the flavors of the sauce with extra zest for more zing, extra heat or sweet, extra veg and what not. Serve with blanched broccoli or veggies, and a garnish of scallions and pepper. 

    For a well baked non chewy tofu, use a stoneware or thick ceramic baking dish. Keep the tofu and sauce separate until ready to serve. Toss with sauce for just a few seconds and serve immediately. Lets make this easy Orange Tofu.


    Easy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/grains and with blanched broccoli or veggies. #Vegan #Glutenfree #Nutfree #OrangeTofu #Recipe #VeganRicha

    More Quick Weeknight Meals from the blog

    • 1 pot Peanut Butter Noodles and Veggies GF
    • Sweet And Sour Chickpeas and Broccoli GF
    • Kung Pao Lentils GF
    • Lentils & Veggies in Thai Peanut Sauce GF Soy-free
    • Tofu, Veggies, Brown Rice Noodles with from scratch hoisin sauce . GF
    • Sticky Ginger Sesame Tofu and veggies
    • Crispy Orange Cauliflower
    • Chickpea Tofu Stir fry with sunbutter sauce.

    Tofu cubes in a white baking dish for our Orange Tofu Recipe  Baked Tofu cubes in a white baking dish for our Orange Tofu Recipe Baked Tofu Mixed with Orange Sauce in a saucepan our Orange Tofu Recipe Easy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/grains and with blanched broccoli or veggies. #Vegan #Glutenfree #Nutfree #OrangeTofu #Recipe #VeganRicha

    Recipe Card

    Print Recipe
    4.93 from 27 votes

    Vegan Orange Tofu Recipe

    Easy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/grains and with blanched broccoli or veggies. Vegan Glutenfree Nutfree Recipe
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Main
    Cuisine: Asian, Gluten-free, Vegan
    Keyword: orange sauce recipe, orange tofu, vegan orange chicken, vegan orange tofu
    Servings: 4
    Calories: 193kcal
    Author: Vegan Richa

    Ingredients

    • 14 oz firm tofu , pressed for 15 mins, then cubed
    • 2 tbsp cornstarch, divided
    • 1 tsp flour (rice flour for crispier or all purpose)
    • 1/4 tsp (0.25 tsp) salt
    • 1/4 tsp (0.25 tsp) garlic powder
    • a good dash of white or black pepper

    Orange Sauce:

    • 4 garlic cloves , finely chopped
    • 1 inch ginger , minced or 1 tbsp grated
    • 2 tbsp soy sauce or use tamari to make gluten-free
    • 2 tbsp white or rice vinegar
    • 1 cup (248 ml) preferably fresh orange juice
    • 3 tbsp maple syrup , or use sugar
    • 1/4 cup (58.75 ml) water/broth
    • 1.5 tbsp cornstarch , 2 tbsp for thicker sauce
    • 1 tsp sriracha or other hot sauce
    • 1/8 tsp (0.13 tsp) salt

    Instructions

    • Line a stoneware baking dish with parchment or grease. Preheat the oven to 400 deg F(205 C). 
    • Add cubed tofu to a large bowl. Sprinkle 1 tbsp cornstarch, flour, salt, garlic, and pepper. Close the top of the bowl with a plate or lid and shake to coat. Add more cornstarch and shake again.
    • Spread in the stoneware dish. Bake at 400 deg F for 25 to 35 mins. Give the tofu a shake at the 20-minute mark.
    • Blanch the broccoli if using. (Tip: I put it in a deep baking dish with water in the oven for 15 -20 mins. Take it out when moving the tofu around).
    • Combine all the ingredients for Orange Sauce, except water and cornstarch in a saucepan. Cook over medium heat to bring to a boil. Mix cornstarch in the water well and add into the simmering sauce. Mix and Cook for another 2 mins to thicken. Stir well for even thickening. Taste and adjust salt, sweet, flavor.
    • Add the baked tofu to the sauce and toss to coat. Take off heat. Serve with the broccoli, garnished with scallions, pepper flakes, over rice or grains.

    Video

    Notes

    Variations: Add zest of half an orange for zestier. 
    Add more sriracha for heat.
     
    Soyfree: Use chickpea tofu. Cube and toss with 1.5 tbsp cornstarch. Panfry to crisp most edges. then add to orange sauce. Use coconut aminos and salt instead of soy sauce
     
    Nutrition is for  1 serve. Does not include rice or broccoli

    Nutrition

    Nutrition Facts
    Vegan Orange Tofu Recipe
    Amount Per Serving
    Calories 193 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 540mg23%
    Potassium 188mg5%
    Carbohydrates 27g9%
    Fiber 1g4%
    Sugar 14g16%
    Protein 10g20%
    Vitamin A 125IU3%
    Vitamin C 32.8mg40%
    Calcium 153mg15%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Stacey

      April 08, 2023 at 5:53 pm

      5 stars
      As usual, Vegan Rich comes through with an amazing dish! I’ve tried quite a few orange tofu recipes and had given up finding one that was just the right amount of sweet and tangy/spicy. My son isn’t a fan usually of any citrus recipes but this one made “the list.” I made the blanched broccoli but also served it with a riced cauliflower/jasmine rice blend to get more veggies in. Topped the tofu with green onion & toasted sesame seeds. It was a wonderful meal, better than any take out I’ve had.

      Reply
      • Richa

        April 08, 2023 at 10:36 pm

        Yay!

        Reply
    2. Kacie

      July 06, 2022 at 1:52 pm

      Would this work with extra firm tofu

      Reply
      • Vegan Richa Support

        July 09, 2022 at 12:19 pm

        yes, just press for 10 min not 15 then

        Reply
    3. fuzzy

      March 16, 2022 at 5:49 pm

      5 stars
      I love this recipe so much. have made it over & over

      Reply
      • Vegan Richa Support

        March 18, 2022 at 3:13 pm

        wow, thanks glad you keep going back to it

        Reply
    4. Mary

      November 16, 2021 at 6:40 pm

      5 stars
      Me and my non-vegetarian husband loved this recipe! The sauce was delicious, but I didn’t get the tofu as crispy as I would have liked. I think I need to perfect my pressing technique. I served it with Minimalist Baker’s “Perfect Coconut Rice,” which we had leftover in the fridge. So yummy!

      Reply
      • Vegan Richa Support

        November 17, 2021 at 9:40 am

        sounds nice!! Practice makes perfect

        Reply
    5. Ani Guevara

      November 07, 2021 at 11:08 am

      5 stars
      Delicius and easy, Thank you!!!

      Reply
      • Vegan Richa Support

        November 08, 2021 at 11:31 am

        thank YOU!

        Reply
    6. Lorene

      October 21, 2021 at 2:16 pm

      5 stars
      This is absolutely delicious! Took a bit to master the tofu (tofu needs to be as dry as possible and parchment paper!) but so worth it! The sauce is a terrific balance of sweet and tangy (not so much sour). It is so nice to have another flavor instead of just making teriyaky and garlic.

      It is also such a bonus since I have Celiac and multiple food allergies that the only thing I have to omit is the pepper, but folks can add that themselves.

      Thank you for sharing such a crowd pleaser – always fun when I serve and folks can’t believe this is TOFU!

      Reply
      • Vegan Richa Support

        October 25, 2021 at 10:35 am

        exactly – thank you for stopping in.

        Reply
    7. Lisette

      October 12, 2021 at 6:47 am

      5 stars
      This is another winner! My family loves this dish. Thank you for making it so easy!

      Reply
    8. Linnea J Priest

      April 09, 2021 at 4:22 pm

      5 stars
      extremely tasty!!!!

      Reply
    9. Leigh

      February 23, 2021 at 5:16 pm

      5 stars
      This was Deeelicious! My husband declared it the best tofu he had ever had.
      And easy to make!
      Mmmmmmm. Thank You!

      Reply
      • Vegan Richa Support

        February 23, 2021 at 7:10 pm

        wow thank you

        Reply
    10. Letty / Letty's Kitchen

      February 18, 2021 at 8:16 pm

      5 stars
      This is a fabulous recipe. I’m sure to make it again!

      Reply
      • Vegan Richa Support

        February 22, 2021 at 4:17 pm

        thanks for popping in ♡

        Reply
    11. Kels

      February 03, 2021 at 5:43 pm

      5 stars
      Better than takeout! Easy too!

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:24 pm

        thanks for popping in ♡

        Reply
    12. Lena

      February 01, 2021 at 2:45 pm

      5 stars
      I make this once a week. Love it so much!

      Reply
      • Vegan Richa Support

        February 02, 2021 at 7:17 pm

        its on your weekly rotation!

        Reply
    13. Claire

      January 27, 2021 at 4:12 pm

      5 stars
      Love love love this recipe! I just made the tofu for another recipe and used millet flour in place of the white rice flour and it turned out even MORE crispy! Just thought I would share that. Thanks for all your recipes. Love them all!

      Reply
    14. Kelly

      January 26, 2021 at 8:18 pm

      5 stars
      This was amazing! Since my daughter is allergic to soy, I made this with the chickpea tofu minus the cumin. That was awesome by itself, but it was perfect in this recipe! I can’t wait to try the chickpea tofu in other recipes as well!

      Reply
      • Vegan Richa Support

        January 27, 2021 at 10:09 am

        I’m so glad you enjoyed this! Thanks for stopping by!

        Reply
    15. Nancy

      October 02, 2020 at 1:10 am

      So easy and so delicious. I try it out my sister loved it

      Reply
    16. Jennifer Carrell

      August 10, 2020 at 7:24 pm

      5 stars
      Awesome recipe! Truly better than takeout. I liked the addition of red pepper flakes for more spice. I didn’t see the note about adding orange zest until after I made the recipe, but I definitely want to try that next time for more intense orange flavor.

      Reply
      • Jennifer Carrell

        August 10, 2020 at 7:32 pm

        5 stars
        (I used fresh orange juice which I suspect is less sweet and syrupy than the prepared kind. I saw the other reviewer who thought the sauce was too orangey, and I disagree.)

        Reply
    17. Kathie

      June 02, 2020 at 6:03 pm

      Can you make this in the air fryer? And if so, what time and temp?

      Reply
      • Vegan Richa Support

        June 03, 2020 at 12:54 pm

        That would work well, actually – extra crispy! 25* lower than the recipe says – So 375* for about half an hour.

        Reply
    18. Mary-Ellen Landry

      May 09, 2020 at 7:50 am

      5 stars
      Richa, love what you are doing and use many of your recipes and have some on repeat to be sure. We are whole-food plant-based health coaches in Canada and most of your recipes are solid in their nutritional value (we avoid the oil) and always so delicious. This one hit the mark for a quick and yummy supper. Love the orange sauce. I likely put more ginger but you can not have too much ginger, imo. We had this with black rice, steamed kale and broccoli, and topped it with toasted almond slivers. So good!

      Reply
      • Richa

        May 09, 2020 at 1:00 pm

        Awesome

        Reply
    19. Jenny Knight

      March 02, 2020 at 10:25 am

      Do you think this recipe would work with soy curls? My son loves orange chicken which I don’t make because I’m veg. I’m new to soy curls, but I want to try them in a few recipes to see if they help convert my son.

      Reply
      • Richa

        March 02, 2020 at 6:51 pm

        Yes, should be ok.

        Reply
    20. Ayla

      February 16, 2020 at 11:49 am

      Can I use oat or cassava flour instead?

      Reply
      • Richa

        February 16, 2020 at 11:51 am

        cassava flour will work

        Reply
    21. Nicole

      December 24, 2019 at 4:26 pm

      3 stars
      It wasn’t bad, but I also didn’t love it. The sauce was far too sweet for me and it just didn’t scratch the itch for the orange tofu my local Chinese place makes. I wouldn’t make it again without making serious changes to the sauce.

      Reply
      • Richa

        December 26, 2019 at 11:48 am

        You can adjust thee sweet to sour ratio to preference. Maybe the orange juice was sweeetened? The chinese restaurant probably adds othere ingredients as well.

        Reply
    22. Kristy Stills

      December 21, 2019 at 6:38 pm

      this is the best tofu prep/result i’ve ever had! i froze it first, then thawed, then pressed, then treatment as stated above. i will use this method going forward! our only complaint: too orange for our tastes. next time, i think i’ll 1/2 the orange juice and then use vegetable stock to replace. plenty of room in this recipe to make it your own!

      Reply
    23. Kathrine

      October 10, 2019 at 3:48 pm

      5 stars
      Very delicious!!! I used chili garlic sauce for spice and actually did 2 tsp because I like a little kick. It was the perfect combination of sweet and spicy! Will be making again and again!

      Reply
      • Richa

        October 10, 2019 at 11:44 pm

        Thanks!

        Reply
    24. AM

      July 23, 2019 at 3:46 pm

      Can I make sauce and tofu in advance for an event and then heat and toss it together on the day?

      Reply
      • Richa

        July 23, 2019 at 4:53 pm

        yes. dont add the cornstarch to the sauce as it will thicken too much on chilling. You can add the cornstarch slurry when reheating the sauce with the tofu.

        Reply
    25. Nancy Perine

      July 16, 2019 at 2:04 am

      5 stars
      Hello! I had such fun cruising around your website/blog. Your recipe for Vegan Orange Tofu caught my eye. I happened to have all the ingredients on hand, so it was calling me to make the orange sauce. It turned out ohhhhh, so yummy!! We had company over for dinner and of course they asked for the recipe. Thanks so much for sharing!!

      Reply
    26. Sylvia

      July 15, 2019 at 2:07 pm

      Oh wow. Oh yum! Thank you so much!

      Reply
    27. Julie

      July 10, 2019 at 4:16 pm

      5 stars
      Yum! Made this just as it was written, and it was delicious! Glad we have some leftovers for tomorrow. 🙂

      Reply
      • Richa

        July 10, 2019 at 4:35 pm

        yay

        Reply
    28. Tamar

      July 08, 2019 at 5:22 pm

      So glad I found this, can’t wait to make it as all your recipes are fabulous. And many thanks for giving an alternative for prepping the tofu cubes in the flour/cornstarch that doesn’t involve a wretched single use plastic bag!!!!! Hopefully you’ve kept some plastic bags out the landfill!

      Reply
      • Richa

        July 08, 2019 at 5:29 pm

        you can usually do the plastic bag medthod in a deep bowl with lid as well. works just fine

        Reply
    29. Claudia

      April 17, 2019 at 6:01 am

      5 stars
      Made the recipe this week, very yummy!! i used brown rice pad thai noodles, mostly because i had an open package already. Very tasty! i would make more sauce next time, the recipe has the perfect amount if all servings are eaten immediately but i batch cook for the week and the sauce is naturally getting thick. all around, success! 🙂

      Reply
      • Richa

        April 17, 2019 at 10:55 am

        Awesome! yes the sauce thicken a lot. I think you can store it without cornstarch and add the cornstarch slurry when you use it. that way you can adjust the consistency when using depending on what you are using the sauce with or serving with.

        Reply
    30. Elizabeth

      April 01, 2019 at 1:21 pm

      I am making this tonight, can you explain why you use a stoneware dish for the tofu? I have baked tofu with constarch on a parchment lined baking sheet before, just wondering what the difference would be. Thanks! It looks so good!

      Reply
      • Richa

        April 01, 2019 at 3:06 pm

        i like the texture on the stoneware dish.it becomes less chewy and more evenly baked. Try half on both to compare and see which you prefer and you can use that method 🙂

        Reply
    31. Rebecca

      March 15, 2019 at 5:19 pm

      5 stars
      This was super yummy! Great recipe!

      Reply
    32. Receitas

      March 07, 2019 at 4:21 pm

      5 stars
      This is so yummy! Thanks for sharing

      Reply
    33. Sejal

      February 27, 2019 at 10:07 am

      5 stars
      Hi, can I use paneer instead of tofu ?

      Reply
    34. Jennifer

      February 24, 2019 at 10:26 am

      Trying to see how you calculated your calories.. when I added everything into my fitness pal I got 355 calories per serving.. I like yours better. Haha!

      Reply
      • Richa

        February 24, 2019 at 11:18 am

        its the widget 🙂 probably some default values of ingredients are different or serving size 🙂

        Reply
        • Jenn

          February 25, 2019 at 2:14 pm

          You are correct! Scanned every item today and calculated 188/serving… wahoo!! Making tonight, will let you know how delicious it is!

          Reply
          • Richa

            February 25, 2019 at 5:29 pm

            😀 glad it matched up!

            Reply
    35. Ritu Mehta

      February 17, 2019 at 8:33 pm

      5 stars
      Lovely dish. I made it with and served with vermicelli noodles. I added stir fry vegetables to the tofu sauce too. Very yummy. I added 2 tbsp cornstarch for thickening the sauce. Next time I will go with 1.5 tbsp.

      Reply
      • Richa

        February 17, 2019 at 11:07 pm

        awesome!

        Reply
    36. Lisa B.

      February 17, 2019 at 5:18 pm

      5 stars
      I’m picky and savvy and this is one of the best Chinese style sauces I have come across; and the tofu component compliments it perfectly. It doesn’t matter what else you use for veggies. I made short grain starchy white rice to go with it for a rare treat, but brown or black ( my go to) would be fine. Thanks for an excellent recipe! If you don’t like it med to spicy, use half the siracha. This will wow any traditional eaters.

      Reply
      • Richa

        February 17, 2019 at 11:06 pm

        awesome!

        Reply
    37. Cassie Autumn Tran

      February 15, 2019 at 10:05 pm

      This looks SO freaking delicious! I would rather create this dish than order takeout any day. Creating a whole batch of this tofu for meal prep and even for banquets would be perfect for me!

      Reply
    38. Emily

      February 15, 2019 at 6:48 pm

      5 stars
      This was so delicious! Clean plates everywhere

      Reply
    39. Catherine

      February 15, 2019 at 11:38 am

      Do you think it would be great with chickpea tofu? We have an allergy to soy at home. Thank you for all your amazing recipe!!

      Reply
      • Richa

        February 15, 2019 at 12:08 pm

        yes it should work fine. Toss the chickpea tofu in cornstarch and panfry instead of bake and then add to the sauce.

        Reply
    40. Tori

      February 15, 2019 at 8:23 am

      Wow, this looks fabulous. I can’t think of any cuisine I enjoy more than Asian so this recipe has my name all over it.

      Reply
    41. Megan

      February 15, 2019 at 6:19 am

      Thinking about making this with cauliflower instead of tofu – would you still do the cornstarch on it? Thanks!!

      Reply
      • Richa

        February 15, 2019 at 9:41 am

        you’ll need a different batter with the cauliflower. try this https://www.veganricha.com/?s=orange+cauliflower with this sauce

        Reply

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