This sticky and sweet orange tofu is sure to remind you of the orange chicken takeout you got as a kid! It's a quick and delicious meal perfect for any night of the week.
Orange chicken is such a staple of Chinese-American takeout that we had to create a vegan version! This Orange Tofu recipe hits the spot and is totally reminiscent of what you’d get from a takeout joint (specifically Panda Express). Crispy tofu is tossed with a sweet and tangy orange sauce that you won’t be able to get enough of. Serve it up with some rice and broccoli and enjoy!
Table of Contents
Ingredients for Orange Tofu
For the Orange Sauce
- Vegetable oil. To sauté the fresh aromatics. Any neutral oil works, but I especially love peanut oil for this application. (Not toasted peanut oil, which has a peanut-y taste.)
- Fresh garlic, ginger, and scallions. Important flavors for Asian-inspired recipes! Like I always say, measure garlic with your heart.
- Orange juice and orange zest. Orange is in the name of the recipe, so it makes sense that we’re doubling down on it!
- Soy sauce. The umami base for our sauce.
- Brown sugar, rice vinegar, and sesame oil. This combo adds sweetness, tanginess, and a bit of nuttiness to round out the flavors.
- Cornstarch. To thicken the sauce and give it that addictive, sticky texture you know and love from takeout.
For the Crispy Tofu
- Tofu. Firm or extra-firm recommended.
- Oil. Any neutral oil will work — I usually use light olive oil.
- Seasoning. Onion powder, garlic powder, salt and pepper.
- Cornstarch. This will help the tofu crisp up. Potato starch can be used instead.
How to Make Orange Tofu
Step 1 — Press & Coat the Tofu
Press out excess water from the tofu, then toss with oil, seasoning, and cornstarch.
Step 2 — Cook the Crispy Tofu
Bake or air fry the tofu until nice and crispy.
Step 3 — Mix the Sauce Ingredients
Prep your fresh aromatics & whisk together ingredients for the sauce.
Step 4 — Cook the Sauce
Sauté the aromatics, then add the sauce ingredients and cook to thicken.
Step 5 — Put It All Together
Toss the crispy tofu in the sauce, add the scallions, sesame oil, and serve.
👩🍳 Sarah’s Recipe Notes 📝
- Don’t skip pressing your tofu! For the best texture, make sure to press your tofu for at least 10-15 minutes. This will help to firm it up and get extra crispy in the oven/air fryer, which is key if you want this to taste more like the fried tofu that comes in takeout dishes!
- Add fresh aromatics to a cold pan. It’s easy to burn fresh garlic and scallions if you add them to a pan that’s already very hot. I recommend letting them heat up along with the oil and the pan, so they can cook more evenly without burning.
- Give your sauce one more whisk before adding. If your sauce has been sitting for a few minutes while you wait for the tofu to be done, the cornstarch might settle at the bottom. To make sure everything is evenly distributed before cooking, give your sauce a good mix before adding to the pan.
More Tofu Recipes!
- Gochujang Tofu – Crispy tofu chunks tossed in a spicy, Korean-inspired gochujang sauce.
- Tofu Katsu – Crispy, fried tofu steaks. Serve with Japanese curry or Hawaiian macaroni salad.
- Chili Garlic Silken Tofu – Skeptical of silken tofu? This 10 minute recipe will make you a believer!
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Orange Tofu (Takeout Style)
This sticky and sweet orange tofu is sure to remind you of the orange chicken takeout you got as a kid! It's a quick and delicious meal perfect for any night of the week.
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Servings: 3
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Equipment
- mixing bowl
- Tofu press optional
- Air fryer
Ingredients
Crispy Tofu
- 1 (14 or 16 oz) block firm or extra-firm tofu
- 1 tablespoon neutral vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- black pepper to preference
- 2 tablespoons cornstarch or potato starch
Orange Sauce
- 2 teaspoons vegetable oil
- 2 cloves garlic minced
- 2 teaspoons minced ginger
- 2 green onions sliced, whites and greens separated
- 1/2 teaspoon red chili flakes optional
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar less if preferred; see notes
- 1/2 cup orange juice
- 2 teaspoons orange zest you can add more or less depending on how much orange flavor you like
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
Instructions
Make the Crispy Tofu
- Drain tofu: Drain the block of tofu and use your favorite method to press out the excess moisture for at least 15 minutes. I like to use my tofu press.
- Cut tofu: Cut the tofu into cubes or tear it into bite-sized pieces and add them to a bowl.
- Add oil and seasonings: Drizzle vegetable oil over the tofu pieces. Sprinkle on salt, onion powder, garlic powder, and black pepper (to preference). Toss to evenly coat.The tofu can be a bit delicate, so a flexible rubber spatula can be helpful to gently toss without the tofu crumbling too much. Alternatively, if you have a container with a lid, you can gently shake to coat.
- Coat with starch: Sprinkle the cornstarch (or potato starch) over the seasoned tofu. Again, gently toss or shake to coat.
Oven Instructions for Crispy Tofu
- Preheat oven to 425°F. (You can do this while pressing your tofu.)
- Arrange the coated tofu pieces on a baking sheet in one layer so they aren't touching. (You can line your baking sheet with parchment or a silicone mat for easier cleanup, but it isn't strictly necessary.)
- Bake for 15 minutes, then remove the baking sheet from the oven and give the tofu pieces a toss. Bake for another 15-20 minutes. Exact time can vary based on your particular oven, as well as how long you pressed your tofu. (It will brown a bit faster if you pressed it very thoroughly.) Keep an eye on it and add extra time as needed, in 1-2 minute increments, until the tofu is golden brown and crispy.
Air Fryer Instructions for Crispy Tofu
- Transfer the tofu pieces into the basket of your air fryer. (You can spray or lightly brush the bottom of the basket with oil if it isn't nonstick.) It's best if you can keep the pieces in one layer with just a little bit of space in between them (so they don't stick together), but it's okay if they overlap somewhat.
- Air fry for 18-20 minutes at 400°F, or until golden brown and crispy. Give the air fryer basket a shake about every 5 minutes. This will help the tofu to brown and crisp evenly.
- An important note: Each model of air fryer will work a little differently. The first time you make this recipe, I recommend checking on the tofu periodically as it cooks, just to make sure it doesn't overly brown. The tofu may also cook a little faster if you pressed it longer. More excess moisture = longer cook time. Feel free to add extra cook time (1-2 minutes at a time) to achieve the perfect level of crispiness.
Make the Orange Tofu
- Mix the sauce ingredients: In a small bowl or measuring cup, add soy sauce, orange juice, orange zest, brown sugar, rice vinegar, toasted sesame oil, and cornstarch. Whisk to combine.
- Sauté aromatics: Add vegetable oil to a skillet. Add minced garlic, ginger, chili flakes, and the white parts of the green onions *before* turning on the heat. (This will help keep the garlic from burning.) Heat the pan over medium heat. Once it begins to sizzle, sauté for 2-3 minutes, or until the whites of the green onions are turning translucent and the mixture is very fragrant.
- Make the sauce: Give the orange sauce mixture another whisk to redistribute the cornstarch, then pour the mixture into the pan with the scallions, garlic, ginger, and chili flakes. It should begin to simmer almost immediately. Stir constantly for 1-2 minutes, and the sauce should thicken up.
- Final touches: Add the crispy tofu and the green parts of the scallions. Toss to coat, and serve immediately.
Notes
- Sugar: I use quite a bit of sugar to make it taste like a classic takeout sauce. For a healthier option, feel free to reduce the sugar, though I do recommend adding at least 2 teaspoons to balance out the acidity of the orange juice and vinegar.
- Tofu press: If you cook tofu as often as I do, a tofu press is a great buy. I love mine from Tofuture, but there are many options on the market.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
Made this today using the oven method. I made extra sauce and combined it with the crispy tofu and some sautéed broccoli to serve with rice – it was awesome and I’m excited to eat the leftovers. I came across this recipe thanks to a poster on Reddit and I’m so happy I did! Will definitely make again.
This recipe is delicious! The tofu on its own is even delicious. My kids loved it and they are not fans of any protein. I’ve lost count of how many of your recipes I’ve made, and they always become my favorites.
Made this tonight using the oven method for the tofu and was the first time I’ve tried tearing it. The tofu texture was amazing as was the sauce! Wish I had made a double batch of tofu. Served with green beans and rice. Can’t wait for leftovers.
Amazing! So flavorful and delicious with rice and broccoli on the side. I have loved every single one of your recipes that I’ve made. You are my favorite vegan page to follow!
i made this for dinner last night and it was perfect! it was so easy to make the sauce while the tofu was cooking in the air fryer, and rice steaming in the rice cooker. can’t wait to make it again for “takeout” nights!
Absolutely loved this and my husband was also a fan! Thanks Sarah, your recipes are always amazing! X
I just made this today & it’s probably my new favorite tofu recipe. I had it with the brown rice ramen from Lotus Food. Absolutely delicious.
I really liked this! I made it as specified but only used 2 Tbs of brown sugar instead of 3 as I am not as into super sweet sauces. It had a nice heat to it and really tasted like the takeout version (like from panda express)! Definitely going to add this to my rotation
Managed to burn some of the garlic and ginger (my fault for running around while cooking, not the recipe’s) but it still tasted absolutely fantastic.
There was enough flavour to cover up my mishap, perfect recipe for chaotic cooks. Thank you 😉
I think this might just be preference, but I found the orange to be a little bitter and I wouldn’t add the red pepper flakes as I had forgotten just how spicy it makes them. But I think if you could add the garlic (I am not) then that would also add another layer of flavor. I love your recipes though!
OMG I made this tonight and it was all I could do not to eat the whole thing myself! Absolutely delicious, thank you so much for a great recipe that I will be making on repeat
There’s a story to this review and it doesn’t go well for me. We had been making SVK recipes for quite some time and are very trusting. We also live in an RV and have very limited space and only an induction top/airfryer. While prepping this, I accidentally switch the corn starch and baking soda…. When we sat down to eat my wife took a bite and immediately spat it out. I couldn’t believe it! Was this recipe really actually bad? Did Sarah let us down? Was my wife just being dramatic? Nope, I coated the tofu in baking soda rather than corn starch. It was putrid…
We have made this since and it’s phenomenal! Follow the recipe and don’t put your powders in untagged baggies.
Do you use bottled orange juice or do you squeeze a fresh orange for this?
Either will work just fine!
I thought I might enjoy this recipe, so I made a double batch … and I am so glad I did. WOW! Every bite is deliciously orange-y. The orange juice plus the zest, is the perfect base for the sauce. Before I cooked the sauce I was a little concerned that the taste of the sesame oil might dominate the flavor profile of this dish … but not to worry … the flavor combinations are perfect … with the orange flavor taking center stage, as it should. This is the kind of recipe to make if you want to impress your friends and family. Thank you, Sarah for this crave-worthy recipe!
So delicious and easy. Made it tonight for dinner, will be adding this to our regular rotation!
This was so SO good! I could have eaten the entire batch of tofu straight up from the pan, I think, it was really delicious!
Thank you!
I’m fairly new to tofu and wanted to give it more of a try. I’m so glad I did because it was delicious! My husband doesn’t really eat tofu but he loved this recipe! Thank you for sharing! I will be making this again.
This exceeded my expectations! It was absolutely delicious! I will definitely be keeping this recipe as a favorite. My mom and I really enjoyed it. We had it with jasmine rice and grilled broccoli. Yum!
I can’t believe I am just now reviewing this recipe! It is so good and so easy that I make it all the time. Even my tofu-skeptical husband loves this dish. The orange sauce is sweet-hot and fresh-tasting while the tofu is chewy, moist, and filling. I always make extra sauce so the rice can benefit, too. Reheats beautifully in the microwave, but put a top on it. I didn’t and you can guess the results!
i am clearly very late to this party. this recipe is brilliant. perfect. divine. and gone in a flash.
and much better than take out. thank you, sarah.
This is a FABULOUS recipe! The flavors are wonderful, and the crispiness of the tofu gives it a wonderful texture. This will be a “go-to” from now on! Thank you, Sarah!!
Crispy and delicious, going in my rotation. Thanks!
I’ve made this now twice and it’s so freaking good reminds me of Chinese takeout or mall food it’s so satisfying!! Give this recipe a try it’s so worth it! Thank you for sharing this recipe!! It’s on my weekly rotation now!!
Delicious and easy to make 😊
I have grapefruit, so I used grapefruit juice and zest. Amazing! Such a great recipe!