vegan orange tofu

Extra firm tofu gets coated in a sweet and sour orange sauce to create this delicious Easy Vegan Orange Tofu Recipe, which tastes amazing over brown rice!

Easy Vegan Orange Tofu Recipe

block extra firm tofu

Salt and pepper

garlic, pressed

orange juice

orange

liquid sweetener (maple syrup, agave, honey, etc.)*

soy sauce

rice vinegar

ginger

corn starch

Start by pressing the excess moisture out of...

Start by pressing the excess moisture out of your tofu. Remove the tofu from the packaging and wrap it an a dish towel. Place it on a flat surface and place a baking dish (with a heavy object inside) on top of the tofu. "Press" the tofu for about 30 mins-1 hour, changing the dish cloth if necessary, to remove as much excess water as possible. If you plan far enough in advance you can press the tofu for a couple hours.

Once the tofu is almost ready, prepare the...

Once the tofu is almost ready, prepare the orange sauce by whisking together all of the ingredients, except for the cornstarch, in a bowl or blender. In a small bowl, whisk together 3 tablespoon of cornstarch with about 1/4 cup of the orange sauce until combined. Then add the cornstarch mixture back into the orange sauce and whisk well to make sure the cornstarch is evenly distributed/dissolved.

In a wok over medium-high heat, heat the...

In a wok over medium-high heat, heat the teaspoon of oil.

While the oil is heating, unwrap the tofu...

While the oil is heating, unwrap the tofu and cut it into cubes. Season the cubes with salt and pepper.

Add the tofu to the hot wok and...

Add the tofu to the hot wok and stir-fry until golden brown, 4-7 minutes.

Briefly re-whisk the orange sauce before pouring it...

Briefly re-whisk the orange sauce before pouring it over the browned tofu. Stir everything together and allow the orange sauce to come to boil and continue to cook until thickened, about 2-5 minutes.

Serve the Vegan Orange Tofu over brown rice...

Serve the Vegan Orange Tofu over brown rice with veggies, in a wrap or however you desire!

This Crispy Orange Tofu is drenched in a sweet &amp; tangy citrus sauce for a cozy meal that’s better than takeout! Vegan &amp; Gluten-Free.

Crispy Orange Tofu | Better than Takeout! 

avocado oil

low sodium tamari or soy sauce

(29 g) cornstarch

sesame oil

½” knob of ginger, peeled and grated

garlic,

red chili flakes (optional)

(236 ml) freshly squeezed orange juice, strained*

(55 g) loosely packed brown sugar

(60 ml) reduced-sodium tamari

vinegar

cornstarch*

water

rice

vegetables

Green onions, thinly sliced

Sesame seeds,

 Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more chicken-like texture, or cut into small cubes. 

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through. 

Sauce

Once the tofu has gone into the oven, begin prepping the sauce. Warm the sesame oil in a medium pan over medium heat. Once warm, add the garlic, ginger, and optional red chili flakes. Sauté for 60 seconds, then add in the orange juice, brown sugar, tamari, vinegar, and orange zest. Bring to a simmer over medium heat and cook for 3 to 5 minutes. Mix the cornstarch with the water until dissolved, then add the slurry to the sauce and simmer for another 3 to 5 minutes, or until the sauce has thickened and can coat the back of a spoon.

Serve

remove the tofu from the oven and add it to the pan, coating all sides of the tofu in the glossy orange sauce. Serve warm, over rice or as desired. Leftovers will keep in the fridge for up to 5 days.

Amazing! I didn’t have fresh oranges, but it was still delicious with bottled orange juice.

Absolutely delicious! This is going on the list of regular meals.   It was easy to make and incredibly tasty.  I subbed coconut sugar and I was out of cornstarch so I subbed potato starch and it turned out great.

So good on a cold night! My veggies were: mushrooms, onion, red cabbage, carrots and broccoli.

https://content.jwplatform.com/videos/EpNotPB1.mp4

This Crispy Orange Tofu is drenched in a sweet & tangy citrus sauce for a cozy meal that’s better than takeout! Vegan & Gluten-Free.

Crispy Orange Tofu

Tasted so deliciously tangy and had a bite  We added pineapple chunks.  YUM  Thank you!!

My new favorite weeknight dinner. I add shallots to the sauce and used a squeeze bottle of ginger because I am lazy, but otherwise make it as she writes out here, using rice wine vinegar when I have it. Amazing with some garlic roasted broccoli (also marinated in soy sauce and sesame seed oil).

I've made this a number of times now, and it always turns out great! It yields a lot of sauce.

I always air fry my tofu (torn into bite-sized pieces, not cubed). 400F, 5 minutes, then shake and let it go for another 4 minutes.

Top 3 vegan orange tofu recipes from across the web

The most viewed vegan orange tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Vegan Orange Tofu Recipe

Crispy Orange Tofu | Better than Ta...

Crispy Orange Tofu | Better than Ta...

Top 3 vegan orange tofu recipes from across the web

The most viewed vegan orange tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Orange Tofu Recipe

Crispy Orange Tofu | Better than Ta...

Crispy Orange Tofu | Better than Ta...

The most viewed vegan orange tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine