This crispy tofu coated in a delicious, sticky orange sauce is better than Chinese takeout. In just 45 minutes, enjoy this vegan take on the classic orange chicken. Serve vegan orange tofu over rice and roasted broccoli for a satisfying meal.
I AM OBSESSED WITH ORANGE TOFU. I can’t stop making this damn recipe. I made it for my mom, for my personal trainer, for myself (countless times). My coworker asked me the other day how to make good tofu and I got so unnecessarily passionate trying to explain how this is the best damn tofu I’ve ever made.
Okay, are you sold yet?
What is orange tofu?
Orange tofu is a veganized version of the Chinese takeout classic orange chicken. Traditionally chicken is battered and fried, then glazed with a sticky, sweet orange sauce. This veganized version is lighter and healthier, including baked tofu and a homemade orange sauce made with wholesome ingredients.
How to make vegan orange tofu
Extra-firm tofu is coated with soy sauce and nutritional yeast and baked until crispy. In my opinion, you must get the tofu super crispy before adding any saucey sauce to it or else it will turn into a crumbly shit show.
While the tofu is cooking, make the orange sauce. Orange juice, soy sauce, rice vinegar, maple syrup, minced garlic, and ginger powder is added to a pot and simmered until it starts to reduce and thicken. To make the sauce super thick and luscious, we use cornstarch. Dissolve the cornstarch in some water to make it easier to mix into the orange sauce.
Stir the crispy baked tofu into the orange sauce and you got yourself perfect Chinese takeout orange tofu. Serve with some rice and broccoli for a proper meal! This will keep in the fridge for about 5 days.
Love tofu? Yeah, same. Try out my Tahini Pad Thai recipe for more tofu goodness!
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXOPrint
This crispy tofu coated in a delicious, sticky orange sauce is better than Chinese takeout. In just 45 minutes, enjoy this vegan take on the classic orange chicken. Serve over rice and roasted broccoli for a satisfying meal.
- 14oz extra-firm tofu
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 1/2 cup orange juice
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 1 tablespoon maple syrup
- 4 garlic cloves, minced
- 1 tablespoon cornstarch
- 1/2 teaspoon ginger powder
- Make the crispy tofu. Preheat the oven to 425. Cube the tofu into 16 pieces and place in a large bowl. Stir in the soy sauce and nutritional yeast until the tofu is coated.
- Evenly spread tofu on a baking tray lined with parchment paper or a reusable silicone mat. Bake for 20 minutes, flip, and bake another 20-25 minutes until firm. The tofu will crisp up a bit as it cools.
- While the tofu is cooking, prepare the orange sauce. Put all ingredients besides cornstarch in a medium pot. Bring to a rolling simmer over medium high heat. Continue to simmer for about 5 minutes until the sauce has thickened a bit.
- Mix the cornstarch with 1 tablespoon water in a small bowl until dissolved. Pour the cornstarch mixture into the pot and stir until well combined. Simmer about 2-3 minutes, stirring frequently, until the sauce is at your desired consistency. If too thick, add a bit more orange juice. If too thin, continue to simmer a bit longer.
- Stir in the tofu, and simmer another minute or two before removing from heat.
- Serve with rice, broccoli, and chopped green onion. This orange tofu will keep about 5 days in the fridge.
Keywords: Orange Tofu, Tofu Recipes, Vegan Chinese Food, Vegan Chinese Takeout