Vegan Richa

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Vegan Orange Tofu Recipe

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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

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

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4.91 from 21 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 mins
Cook Time35 mins
Total Time45 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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  3. 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

  6. 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

  7. 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

  8. 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

  12. 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

    • 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

  13. 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

    • 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

  14. 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

  15. 5 stars
    Yum! Made this just as it was written, and it was delicious! Glad we have some leftovers for tomorrow. 🙂

    Reply

  17. 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

    • 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

  19. 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

  20. 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

  21. 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

    • 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

  23. 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

  24. 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

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

      Reply

  26. 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

    • 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

  28. 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

  29. 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
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