This quick and easy vegan orange tofu is a meal everyone will love. Crispy fried tofu smothered in sweet and sticky orange sauce, served over rice that tastes even better than takeout!

Crispy orange tofu on a bed of white rice with a container of orange sauce and 2 oranges behind it.

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Why make this recipe

If you love Chinese-style orange sauce and want to save some money on takeout, this recipe is for you! This sweet citrus sauce is the perfect combo of savory and sweet, and it’s delicious drizzled over crispy tofu.

This crispy orange tofu combines 2 of my favorite recipes: deep-fried tofu and orange sauce.

Ingredients and substitutions

For the crispy tofu

  • Firm Tofu – Use high-protein tofu; firm tofu or extra-firm tofu.  See below for more details on different types of tofu.  You can also use chickpea tofu instead of soy-based tofu.
  • Corn Starch – to make a light, crispy coating on the tofu when you fry it.  You can also use potato starch, but I find cornstarch makes it the crispiest.
  • Salt – for flavor.  You can also use spice mixes like taco seasoning or Creole seasoning, plus salt and spices, to flavor it more. 
  • Oil – for frying.  Any neutral-flavored oil works well.

For the orange sauce

  • Orange Juice – freshly squeezed tastes best and allows you to use less sugar, but you can use any store-bought orange juice.
  • Sugar – to make it sweet and sticky.  (You can adjust the sugar to suit your taste.  You can also use maple syrup, brown sugar, or agave nectar instead).
  • Vinegar – for some acidity to cut the sweetness.  Use white vinegar or seasoned rice vinegar.
  • Soy Sauce – for an authentic flavor.  For gluten-free use, use Tamari or Bragg’s Liquid Aminos. You can also use coconut aminos instead of soy sauce for a soy-free option.
  • Sesame Oil – for a classic Asian flavor. (optional)
  • Potato Starch – to thicken your sauce.  You can also use cornstarch; however, I think that potato starch gives it a better texture that doesn’t get gloppy once it starts to cool.
  • Garlic – for flavor.
  • Red Pepper Flakes or Chili Garlic Sauce – for some spice. (optional)  (I find the chili garlic sauce in the Asian section of the grocery store).
  • Ginger – for flavor.  Freshly grated ginger will give your sauce a little kick and a more authentic flavor, but it is optional.
  • Orange Peel – for some orange zest

White or brown rice or any grain like quinoa to serve it over. Green onion for garnish.

Helpful tools

  • Deep Fryer – makes frying the tofu quick and easy, but it’s not necessary.

How to make orange tofu

Fry the tofu

  • Cut the tofu into small, even cubes and place it in a large bowl with a mixture of cornstarch and salt.
  • Shake the bowl to toss the tofu until it is covered with the cornstarch mixture. (Don’t stir it, or you will break up the tofu and it won’t stay in nice, neat cubes).

 Using a deep-fryer for the tofu

  • Set the temperature gauge to 370° F (188° C) and wait for the oil to reach that temperature.
  • Place the coated tofu in the frying basket and lower it into the hot oil.
  • Cook for about 2 minutes, then shake the basket to break up any pieces that are stuck together.
  • Return to the oil and cook for about 2 more minutes, until the pieces float.  (This will equal about 4 minutes of total cook time).

Using a pot to deep-fry the tofu

  • Fill a narrow pot with about 2 inches of oil and heat to 370°F (188 °C).
  • Place the coated tofu in the hot oil with a spoon or tongs to avoid splashing.
  • Cook for about 3-4 minutes until golden brown.  (You may need to use a spatula to break apart any pieces that have stuck together.)

Make the orange sauce

  1. Add all ingredients to a small saucepan and whisk.
  2. Turn the heat on to medium and stir the sauce frequently.
  3. Once it starts to bubble, stir continuously and boil for 30 seconds.
  4. Remove from heat and allow to cool for a few minutes.  (It will thicken a bit more as it cools.)

Serve the orange tofu over rice or cauliflower rice and garnish with green onions and/or sesame seeds.

This tofu dish goes great with steamed or baked broccoli or stir-fried vegetables.

Vegan orange tofu with orange sauce being poured over the top.

Note: You can swap out the tofu for my easy vegan seitan and make amazing vegan orange chicken. You can also swap out the fried tofu for fried cauliflower or fried broccoli.

Pro Tips

  • Coating your tofu with a mixture of cornstarch and salt will give it a crunchy coating with great flavor.  You can also use potato starch, regular flour, or even gluten-free flour instead of cornstarch, but the cornstarch crisps up the best.
  • Use 2 tablespoons of corn or potato starch for a thicker sauce.
  • Use 1 tablespoon of corn or potato starch for a thinner sauce.
  • Don’t add the starch after the liquid warms up; it will only dissolve in cold water and get clumpy if added to hot liquid.
  • The sauce will thicken as it cools.

Frequently asked questions?

How to bake tofu instead of frying it?

Place tofu cubes onto a parchment paper-lined baking sheet and place in a 375-degree F oven.

Can I pan-fry the tofu instead of deep-frying?

Yes, deep-frying gives you the most authentic taste, but if you would like to use pan-fried tofu instead, that works too.

Storage and reheating

Refrigerate: This tofu orange will keep well in the fridge for 3-5 days in an airtight container. Store the tofu separately from the sauce to keep it crispy.

You can freeze the tofu, but its texture will change.

How to reheat orange tofu

Reheat leftover tofu with orange sauce in the microwave for about 3 minutes or add a tablespoon of water and reheat it in a saucepan on the stovetop.

A top view of crispy orange tofu with green onions.

More recipes you’ll love

Vegan orange tofu recipe

Vegan orange tofu served over a bed of white rice with a piece of tofu being picked up with chopsticks.
Diet
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High Protein Icon
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Vegan Icon
5 from 6 rating

Vegan Orange Tofu

Yield: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Monica Davis
A Chinese style orange sauce served over crispy fried tofu.
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Ingredients

Crispy tofu

  • 1 (14 oz) package firm tofu, or high-protein tofu
  • 1/3 cup 1/3 cup cornstarch , (potato starch will also work)
  • 3/4 teaspoon salt
  • 1/4 cup oil for frying , (neutral-flavored) or enough to fill a fryer

Orange Sauce

  • 1 cup orange juice
  • 1/2 cup sugar, 1/4 cup if you use fresh-squeezed orange juice.
  • 2 tablespoons white vinegar
  • 1 1/2 tablespoons cornstarch, or potato starch
  • 1 tablespoon soy sauce , or tamari or Bragg's Liquid Aminos for gluten-free. Coconut Aminos for soy-free
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic chili sauce
  • 1/2 teaspoon ground ginger, optional
  • 1 dash turmeric, (optional for color)

Grain

  • 1 1/2 cups rice, (uncooked) or 3 cups cooked
  • 1/3 cup green onion, chopped

Equipment

Instructions
 

  • Cook rice or grain according to package directions.

Fry the tofu

  • Drain and press the tofu, then pat it dry with a paper towel. (If using high-protein tofu, simply pat it dry.
  • Cut tofu into small, even cubes and place in a large bowl filled with a mixture of cornstarch and salt.
  • Shake the bowl to toss the tofu until it is coated with the cornstarch mixture. (Don't stir it, or you will break up the tofu, and it won't stay in nice, neat cubes.)

Using a deep-fryer

  • Set the temperature gauge to 370° F (188° C) and wait for the oil to reach that temperature.
  • Place the coated tofu in the frying basket and lower it into the hot oil. Cook for about 2 minutes, then shake the basket to break up any pieces that are stuck together.
  • Return to the oil and cook for about 2 more minutes, until the pieces float. (This will equal about 4 minutes of total cook time.

Using a pot for deep frying

  • Fill a narrow pot with about 2 inches of oil and heat until it reaches 370° F (188° C)
  • Place tofu in the hot oil with a spoon or tongs to avoid splashing.
  • Cook for about 3-4 minutes until golden brown.  (You may need to use a spatula to break apart any pieces that have stuck together.)

Make the orange sauce

  • Add all ingredients to a small saucepan and whisk. Turn the heat on to medium and stir the sauce frequently.
  • Once it starts to bubble, stir continuously and let it boil for 30 seconds.
  • Remove from the heat and allow it to cool for a few minutes.  It will thicken some more as it cools off.

Put it all together

  • Serve the fried tofu over the rice, drizzle with the orange sauce just before eating, and garnish with chopped green onions.

Notes

  • Use 2 tablespoons of corn or potato starch for a thicker sauce.
  • Use 1 tablespoon of corn or potato starch for a thinner sauce.
  • Don’t add the starch after the liquid warms up; it will only dissolve in cold water and get clumpy if added to hot liquid.
  • The sauce will thicken as it cools.
Serving: 1cup, Calories: 550kcal, Carbohydrates: 90g, Protein: 10g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.05g, Sodium: 754mg, Potassium: 218mg, Fiber: 1g, Sugar: 31g, Vitamin A: 124IU, Vitamin C: 31mg, Calcium: 29mg, Iron: 1mg
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