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Garnished orange tofu served over rice in a bowl, with ingredients arranged around it.
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5 from 1 vote

Orange Tofu

This orange tofu is better than takeout! It’s super easy to make, with crispy tofu cubes tossed in a sticky, sweet orange sauce, and the best part? It’s ready in just 30 minutes for a tasty meal that’s sure to impress!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Chinese
Diet: Vegan
Servings: 4 servings, see notes
Calories: 252kcal
Author: Iosune Robles

Ingredients

For the tofu:

  • 1 block firm or extra-firm tofu 14-16 ounces (400-450 g)
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • 1 tablespoon oil I used olive oil

For the sauce:

  • 1 cup orange juice
  • ⅓ cup granulated sugar
  • 2 tablespoons vinegar
  • ¼ cup soy sauce
  • 1 teaspoon fresh ginger peeled and grated
  • 2 garlic cloves minced
  • ¼ teaspoon red chili flakes optional
  • Orange zest from 1 orange optional
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
US Customary - Metric

Instructions

  • Press the Tofu: Press the tofu by wrapping it in a clean towel and placing a weight on top to squeeze out the excess moisture. This step is optional, but it’s highly recommended for a crispier result.
    Tofu wrapped in a clean towel on a plate with a pot on top.
  • Prepare the Tofu: Cut the tofu into cubes and transfer them to a large ziplock bag (or bowl). Add the soy sauce, seal the bag, and gently shake to coat the tofu evenly.
    Tofu cubes with soy sauce in a large ziplock bag.
  • Coat the tofu with cornstarch: Add the cornstarch, seal the bag again, and shake gently to coat the tofu.
    Tofu cubes with soy sauce covered with cornstarch in a large ziplock bag.
  • Cook the tofu: Heat oil in a frying pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, then set them aside. Alternatively, you can bake the tofu. Preheat your oven to 400°F (200°C), spread the tofu cubes on a baking sheet lined with parchment paper, and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
    Sautéed tofu cubes in a skillet.
  • Prepare the sauce: In a bowl, mix the sauce ingredients, excluding the cornstarch and water. Pour the sauce into the pan and bring it to a boil. Let it cook for a minute or two over medium-high heat.
    Orange sauce in a pan before adding the slurry.
  • Thicken the sauce: In a small bowl, combine the cornstarch and water, then add the mixture to the pan. Stir constantly over medium-high heat for a couple of minutes until the sauce thickens.
    Orange sauce in a pan.
  • Combine tofu with sauce: Add the cooked tofu to the pan and stir to coat the tofu in the sauce. Remove from heat.
    Orange tofu in a pan.
  • Serve: Serve immediately over white rice, and sprinkle with green onions and sesame seeds, if desired.
    Orange tofu served over rice in a bowl, topped with sesame seeds and scallions.

Notes

  • Servings: This recipe makes 2-4 servings, depending on whether you serve it just by itself or alongside rice and vegetables.
  • Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezer: Freeze in an airtight container or freezer bag for up to 1 month.
  • Reheat: To reheat from the fridge, microwave or heat on the stovetop over medium heat until hot. If reheating from frozen, thaw in the fridge overnight or defrost in the microwave, then reheat on medium heat until hot.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 34g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1070mg | Potassium: 176mg | Fiber: 1g | Sugar: 22g | Vitamin A: 161IU | Vitamin C: 31mg | Calcium: 139mg | Iron: 2mg