Vegan Orange Tofu Recipe – Asian Special
If you’re craving bold, citrusy flavors but want something totally plant-based, this Vegan Orange Tofu Recipe hits the spot. We take crispy tofu cubes and coat them in a vibrant orange sauce made with fresh juice, ginger, garlic, and a touch of sweetness, delivering a dish that shines as a satisfying weeknight dinner. Whether you’re vegan or just exploring more plant-based meals, this recipe becomes a vegan favorite fast—bright, flavorful, and entirely irresistible.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Tofu Ingredients:
- 1 block firm or extra-firm tofu (about 14 oz), drained and pressed
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (for frying)
- Salt and pepper to taste
For the Orange Sauce:
- 1/2 cup fresh orange juice (about 2 oranges)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce (optional, for extra depth of flavor)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
For Garnish:
- 1 teaspoon sesame seeds
- 2 green onions, sliced
How to make Vegan Orange Tofu:
Prepare the Tofu: Cut the tofu into bite-sized cubes.
Toss the tofu cubes with 1/4 cup cornstarch, ensuring they are well-coated.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the tofu cubes and cook, turning occasionally, until all sides are golden and crispy, about 8-10 minutes.
Remove tofu from the skillet and set aside.
Make the Orange Sauce: In a medium saucepan, combine the orange juice, soy sauce, maple syrup, rice vinegar, hoisin sauce (if using), grated ginger, and minced garlic.
Bring the mixture to a simmer over medium heat.
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
Combine Tofu and Sauce: Return the crispy tofu to the skillet or wok.
Pour the orange sauce over the tofu and toss to coat evenly.
Serve: Garnish with sesame seeds and sliced green onions.
Serve hot with steamed rice or noodles.
Recipe Notes:
Pressing Tofu: Make sure to press the tofu thoroughly before coating with cornstarch. Removing excess moisture helps you get that perfect crispy crust when frying.
Sweetness Level: Adjust the amount of maple syrup or agave to suit your taste. If you prefer more tang, decrease sweetness slightly and add extra orange juice or rice vinegar.
Add Vegetables: To boost color and nutrition, toss in bell peppers, broccoli, snow peas, or snap peas. Stir-fry them briefly so they retain crunch before mixing with the sauce.
Serving Pairings: Serve this tofu over steamed rice or noodles. Garnish with sliced green onions and sesame seeds. A side of steamed greens or a crisp Asian cucumber salad complements the richness.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in a skillet over medium heat to re-crisp the tofu. You may need to add a splash of water or fresh sauce to revive flavor.
