This orange tofu recipe pairs crispy pan-fried tofu and vibrant vegetables with a sweet, sticky orange sauce made from fresh orange juice. It’s a plant-based take on classic orange chicken—bright, satisfying and easy to customize.
Why You’ll Love Orange Tofu
This recipe uses extra-firm tofu coated in cornstarch and pan-fried until golden for a crisp exterior, then tossed with quick-stirred vegetables and a zesty orange glaze. The result is a meal that’s fresh, tangy and a little addictive.
- Pressing the tofu for 20 minutes takes a bit of time, but the actual cooking comes together quickly.
- Highly adaptable—swap or add vegetables to suit your taste.
- Tofu can be pan-fried, baked or air-fried depending on preference.
- Orange sauce is sticky and sweet, made with fresh orange juice and orange zest for brightness.
- Light, fresh and citrus-forward flavor profile.
- Made from simple pantry ingredients you likely already have.
Ingredients & Substitutions
- Tofu: Use extra-firm tofu for best texture.
- Orange juice: About 3 oranges yield roughly 3/4 cup fresh juice. Store-bought 100% orange juice works too.
- Orange zest: Use just the outer peel (about 2 tsp) to avoid bitter pith.
- Soy sauce: Low-sodium soy sauce is recommended. For gluten-free, use tamari or coconut aminos.
- Sweetener: Coconut sugar or brown sugar both work well.
- Sriracha: Adds mild heat; omit if you prefer no spice.
- Veggies: The recipe suggests broccoli, bell peppers and green onions, but you can swap in carrots, snap peas, zucchini, mushrooms or onion—quantities are flexible.
See the recipe card below for full measurements and the complete ingredient list.
How to Make Orange Tofu
Step 1: Press the tofu and mix the sauce. Press extra-firm tofu with a tofu press or weighted object for 20 minutes to remove excess water. This helps the tofu crisp and absorb more sauce.
If you don’t have a tofu press, slice the block in half lengthwise, wrap in a clean towel or paper towels, place on a plate and weigh it down with a heavy pan or pot for 20 minutes. While the tofu is pressing, whisk together the orange sauce ingredients (garlic, ginger, orange juice, zest, soy sauce, rice vinegar, sweetener and sriracha). Finish the sauce by mixing cold water with cornstarch to make a slurry and set aside.
Step 2: Fry the tofu. Cube the pressed tofu and toss with cornstarch, garlic powder, salt and pepper. Heat 1 tablespoon oil (olive, avocado, sesame or coconut) in a large skillet over medium-high heat and cook the tofu for 8–10 minutes, turning occasionally, until all sides are golden and crisp. Remove and set aside. Alternatively, bake at 400°F (200°C) for 25–30 minutes for a hands-off approach.
Step 3: Cook the vegetables. In the same skillet, add broccoli, sliced bell peppers and most of the green onions (reserve some for garnish). Add a splash of oil if needed and cook 4–6 minutes until vegetables are tender-crisp.
Step 4: Add sauce and toss. Pour the prepared orange sauce into the pan and cook 1–2 minutes, stirring, until it begins to thicken. Return the tofu to the pan and cook 3–4 minutes more until the sauce becomes glossy and sticky and everything is well coated.
Serve over steamed jasmine or basmati rice and finish with toasted sesame seeds and the remaining sliced green onions.
FAQs
Tofu itself is naturally gluten-free, but be sure to use gluten-free tamari or coconut aminos instead of regular soy sauce if you need a fully gluten-free dish.
Yes—this orange sauce is vegan when prepared as written. Restaurant versions may vary and sometimes include butter, so check ingredients if dining out.
Neutral oils with high smoke points work best: avocado, canola, light olive oil, sesame or coconut oil are all good choices.
Storing & Making Ahead
- Make ahead: Chop vegetables and press and cube tofu up to 1–2 days in advance and store separately in the refrigerator. Cooked rice can be made up to 2 days ahead.
- Storing: Leftovers keep in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat gently in a skillet over medium heat for best texture, or use the microwave briefly if needed.
Orange Tofu
Ingredients
For the Tofu
- 350 g extra-firm tofu
- 2 tbsp cornstarch
- ½ tsp garlic powder
- pinch salt and pepper
For the Orange Sauce:
- 5 garlic cloves, minced
- 2-inch piece ginger, minced
- ¾ cup fresh orange juice
- 2 tsp orange zest
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup rice vinegar
- ⅓ cup coconut sugar or brown sugar
- ¾ tsp sriracha (optional)
- ¼ cup cold water + 1 tbsp cornstarch
For the Veggies:
- 4 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 green onions, sliced
- cooked jasmine or basmati rice, for serving
- toasted sesame seeds, for garnish
Instructions
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Cut tofu in half lengthwise and press between towels under a weight or use a tofu press for 20 minutes.
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Whisk garlic, ginger, orange juice, orange zest, soy sauce, rice vinegar, sugar and sriracha together. Stir in the cornstarch slurry (cold water + cornstarch) and set aside.
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Cube tofu and toss with cornstarch, garlic powder, salt and pepper.
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Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Fry tofu 8–10 minutes, turning until crisp and golden. Transfer to a plate.
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In the same pan, add broccoli, peppers and most of the green onion. Cook 4–6 minutes until tender-crisp.
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Pour in the orange sauce and cook 1–2 minutes until it begins to thicken. Return tofu to the pan and simmer 3–4 minutes until the sauce is glossy and everything is well coated.
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Serve over rice and garnish with remaining green onions and toasted sesame seeds.
Notes
If making only tofu (no veggies), consider increasing the tofu quantity or reducing the sauce to avoid an overly saucy result. Orange tofu also works well as an appetizer or side.