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Vegan orange tofu on a plate with broccoli and rice

The Best Vegan Orange Tofu

  • Total Time: 45 mins
  • Yield: 2-4 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Chinese


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. 



Crispy Tofu

  • 14oz extra-firm tofu
  • 2 tablespoons soy sauce 
  • 2 tablespoons nutritional yeast 

Orange Sauce

  • 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 


  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. Stir in the tofu, and simmer another minute or two before removing from heat. 
  6. 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