This Orange Tofu is a delicious Asian inspired vegan meal. Crispy golden tofu is tossed in a sweet and spicy glaze made with freshly squeezed navel orange juice.

This post is sponsored by Darling Citrus. All opinions are my own.

I just adore making versions of takeout favorites at home when time permits. It’s often healthier and much less expensive than dining out! This Crispy Orange Tofu is a vegan version of orange chicken, a Chinese takeout staple. You will fall in love the sticky, sweet sauce made with all natural ingredients like freshly squeezed orange juice!

I’m partnering up again with Darling Citrus to bring you this recipe. Their tangy, sweet navel oranges have a high juice ratio, making them perfect for juicing.

Freshly squeezed orange juice makes all the difference in the glaze!

Why you’ll love this recipe

• This orange tofu tastes just like restaurant quality and is made with all natural ingredients.
• The sticky, sweet orange sauce is made with freshly squeezed juice and zest from navel oranges, fresh garlic and ginger, soy sauce and rice vinegar. Crushed red pepper flakes add the perfect amount of spice and cornstarch thickens the sauce while cooking, giving it a glaze-like consistency.
• The tofu is crisped to perfection and tastes amazing coated in the orange glaze.

Perhaps the best part of this recipe is that it can be made in under 30 minutes, making it perfect for a busy weeknight! It’s as simple as whisking together the sauce ingredients, pan frying the tofu and tossing the sauce and tofu together in the pan.

How to make crispy tofu

Don’t be intimidated, making crispy tofu is easy! The key is to squeeze out as much excess liquid from the tofu block as possible. I like to do this with a couple of paper towels or a clean kitchen towel. Gently press on the tofu block to drain out the liquid. Then cut it into cubes and crisp it in a large skillet with vegetable oil for a couple of minutes on each side. At this point the tofu should be golden and crispy on all sides. Drain the excess oil from the tofu pieces on a paper towel lined plate.

Top tips for making Crispy Orange Tofu

• Don’t be tempted to turn the tofu before a golden crust has developed otherwise the tofu may stick to the pan. Once crispy it should be easy to flip.
• The orange sauce gets a little kick from crushed red pepper flakes. If you are sensitive to spice, try cutting the amount in half or omitting for mild to no spiciness.
• Instead of cornstarch, you can substitute arrowroot starch or tapioca starch to thicken the sauce.
• The sauce cooks and thickens quickly, within a couple of minutes, so it’s a good idea to have anything else that you might be serving with this dish (such as rice or vegetables) ready to go beforehand.
• Fresh scallions and sesame seeds make a great garnish!

More tofu recipes

• Thai Tofu with Peanut Sauce
• Teriyaki Tofu Spring Rolls
• Spicy Singapore Noodles with Crispy Tofu

Thanks for reading! Click these links to follow me on Instagram, Facebook, and Pinterest!

If you give this Crispy Orange Tofu a try, please leave a comment/rating below and share it on social with #LePetitEats!

5 from 1 vote

Print

Crispy Orange Tofu

This Orange Tofu is a delicious Asian inspired vegan meal. Crispy golden tofu is tossed in a sweet and spicy glaze made with freshly squeezed navel orange juice.

Course Main Course

Cuisine American, Chinese

Keyword crispy tofu recipe, orange tofu recipe, vegan tofu recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 250 kcal

Author Denisse

Ingredients

• 3  garlic cloves finely minced
• 1 2- inch piece ginger minced
• Zest of 1 navel orange
• 1 1/2 cups  fresh squeezed orange juice
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1/2 teaspoon crushed red chili flakes
• 1 14 ounce block firm or extra firm tofu
• 3 tablespoons vegetable oil
• Pinch of salt
• 1/4 cup scallions chopped
• 1 tablespoon sesame seeds

Instructions

1. Whisk together garlic, ginger, orange zest, orange juice, soy sauce, rice vinegar, lemon juice, cornstarch and chili flakes in a medium bowl until combined.
2. Gently press on tofu block using paper towels or a clean kitchen towel to remove as much much liquid as possible. Cut tofu into 1 inch cubes.
3. Heat oil in a large skillet over medium heat. When oil is hot, add tofu and cook until browned on each side. Tranfder to a paper towel lined plate to drain any excess oil. Sprinkle evenly with salt.
4. Add the sauce to the pan on medium heat and cook for 1-2 minutes. Sauce will thicken slightly. Add the tofu back to the pan and toss with the sauce until well coated.
5. Top with scallions and sesame seeds and serve over steamed rice with a side of your favorite vegetable.

Recipe Notes

Top tips for making Crispy Orange Tofu

• Don’t be tempted to turn the tofu before a golden crust has developed otherwise the tofu may stick to the pan. Once crispy it should be easy to flip.
• The orange sauce gets a little kick from crushed red pepper flakes. If you are sensitive to spice, try cutting the amount in half or omitting for mild to no spiciness.
• Instead of cornstarch, you can substitute arrowroot starch or tapioca starch to thicken the sauce.
• The sauce cooks and thickens quickly, within a couple of minutes, so it’s a good idea to have anything else that you might be serving with this dish (such as rice or vegetables) ready to go beforehand.
• Fresh scallions and sesame seeds make a great garnish!