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a plate of vegan orange tofu served over white rice, with chopsticks and two orange slices

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.
5 from 28 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 3
Author: Sarah Sullivan

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Equipment

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.