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.
How to Serve Orange Tofu
We love serving this orange tofu over a big bowl of steamed white or brown rice. You want something to soak up all that sauce! Noodles work great too if that’s more your vibe.
For something lighter, cauliflower rice or quinoa are both solid options. Round it out with some roasted or steamed broccoli, zucchini, or bok choy and you’ve got a full takeout-style meal at home.
Storage and Reheating
Orange tofu is best enjoyed fresh while the tofu is still crispy. Store any leftovers in an airtight container in the fridge for up to 4 days.
Note: the tofu will soften as it sits in the sauce. It will still be delicious, just a little less crispy.
To reheat, pop it in the air fryer or oven for a few minutes to bring some of that crispiness back. The microwave works too! Unfortunately, the tofu is never going to be as crispy as it is day-of, but it will still be delicious.
Frequently Asked Questions
It can be! Just swap the soy sauce for tamari or coconut aminos and you’re good to go.
Pretty much! This is my plant-based take on the orange chicken you’d get at Panda Express. Same sticky, sweet, tangy sauce, just with crispy tofu instead of chicken.
Yes, with one tip. Store the crispy tofu and the sauce separately in the fridge and combine when you’re ready to eat. That way the tofu stays as crispy as possible instead of getting soggy sitting in the sauce.
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!
- Want to take your tofu-making to the next level? Try making homemade tofu from scratch!
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
Orange Tofu (Takeout Style)
Video
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.
Nutrition
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
So delicious 😋
Delish! I was generous with the chilli flakes and used blush oranges, and had it with white rice and asparagus, and furikake sprinkled all over. Really tasty and very easy to throw together.
Just made this for the first time and it was sooooooo good! The orange flavor comes through so well. I reduced the sugar in half and also boiled the tofu instead of pressing. Very pleased with the results
By far the best orange sauce I’ve ever had and I’ve made it dozens of times with other recipes. I doubled it because I suspected it would be *the one* and it is. Big orange flavor, nice spice level, not very sweet (in fact, I usually find things too sweet but I added hot honey to the top of my bowl). Phenomenal, bookmarked, never need another. Thank you.
my favorite take out dish. totally better! i found extra firm AND pressed tofu in my grocery store, which had the perfect texture for this. came together so quickly and easily. served it with steamed broccoli and rice and it was divine. thank you, sarah. can’t wait to eat the rest tomorrow!
Thankyoooooouuuuuuu
Iv never had this dish before even before going vegan so couldnt compare but i can say it was amazing plus my tofu came out crispy aswell after countless failed attempts but this is a recipe i will be repeating
This is an absolute favorite recipe in my house! I made it for the first time a few months ago and it’s become a weeknight staple. I used the super firm tofu from Trader Joe’s and it’s always a hit.
I made this for me and my son for the first time. It was amazing. And now I use this recipe to amp up other tofu recipes. Love it so much and I will make all the time now.
So delicious and simple to make