Vegan Orange Tofu: 5 Delicious Recipes You Need to Try Now!

Why You’ll Love This Recipe

I love how this recipe combines crisp, golden tofu with a vibrant citrus sauce that clings to every bite. It’s high in protein, totally dairy- and meat-free, and endlessly customizable. Whether I’m meal-prepping for the week or pulling together a fast weeknight dinner, this dish always delivers. Best of all, I know exactly what’s going into it — no mystery ingredients, just whole-food flavor and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Tofu:
extra-firm tofu
cornstarch (or arrowroot powder)
soy sauce (or tamari for gluten-free)
sesame oil

For the Orange Glaze:
fresh orange juice
orange zest
rice vinegar (or apple cider vinegar)
maple syrup (or agave nectar)
soy sauce
garlic, minced
fresh ginger, grated
cornstarch slurry (cornstarch + water)
red pepper flakes

Garnish Options:
green onions
sesame seeds
fresh cilantro

Directions

Step 1: Press and Prep the Tofu
I start by pressing the tofu — wrapping it in clean kitchen towels and placing a heavy skillet on top for 15 minutes. This removes excess moisture so the tofu crisps up properly during cooking.

Step 2: Coat the Tofu
I cut the tofu into 1-inch cubes and toss it in a bowl with soy sauce and sesame oil. Then I add cornstarch and gently coat each piece. This creates a light crust that crisps beautifully.

Step 3: Make the Glaze
In a saucepan, I whisk together orange juice, zest, vinegar, maple syrup, soy sauce, garlic, ginger, and red pepper flakes. I bring it to a low boil, then reduce the heat to a simmer for 5 minutes. I stir in the cornstarch slurry and cook it for another 2–3 minutes until it thickens.

Step 4: Cook the Tofu
I heat neutral oil in a large skillet and cook the tofu cubes in a single layer, turning until each side is golden brown and crisp — about 3–4 minutes per side.

Step 5: Glaze and Serve
Once the tofu is crisp, I gently fold it into the warm orange glaze, letting it coat each piece completely. I cook everything together for 1–2 more minutes so the sauce clings well.

Servings and timing

This recipe serves 4 people.
Prep time: 25 minutes (including pressing)
Cook time: 20 minutes
Total time: 45 minutes

Variations

I love playing with this base recipe to keep things exciting. Sometimes I swap in air-fried tofu to cut down on oil or use coconut aminos instead of soy sauce for a lower-sodium version. I’ve also added broccoli, snow peas, or bell peppers for extra veg and tossed the tofu with noodles or cauliflower rice for a full meal.

Here are a few of my favorite spins:

• Asian Fusion Bowl: Over cauliflower rice with broccoli and edamame

• Lettuce Cups: In butter lettuce with julienned carrots and cucumber

• Noodle Stir-Fry: Tossed with rice noodles and snap peas

• Meal Prep Boxes: Served with quinoa and roasted veggies for the week

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens as it sits, making it perfect for make-ahead meals.

To reheat, I warm it in a skillet over medium heat to keep the tofu crispy. I avoid the microwave — it softens the texture and can separate the glaze. If needed, I add a splash of water or orange juice while reheating.

Freezing tip: I freeze the uncooked, cornstarch-coated tofu on a baking tray, then store it in freezer bags for quick meals later.

FAQs

Can I use silken tofu?

No, silken tofu is too delicate and won’t hold its shape during cooking. I always stick with extra-firm tofu for that crisp texture.

How do I make it gluten-free?

I use tamari instead of soy sauce and double-check my cornstarch is gluten-free. Everything else in the recipe is naturally gluten-free.

Can I prep the sauce ahead of time?

Yes — I often make the glaze up to 3 days ahead and store it in a glass jar in the fridge. The flavors deepen as it rests, which makes the final dish even better.

Why is my glaze too runny?

I make sure the cornstarch is fully dissolved in cold water before adding it. If the glaze doesn’t thicken, I stir in a little more cornstarch slurry and simmer gently until it coats a spoon.

Do I need a tofu press?

Nope — I use a heavy skillet or stack of books between plates to press the tofu. It works just as well if I let it sit for at least 15–20 minutes.

Conclusion

This Vegan Orange Tofu proves that plant-based eating doesn’t have to be bland or boring. It’s full of bright, bold flavor and satisfying textures — crispy, saucy, and just the right amount of sweet and tangy. Whether I’m making a simple weeknight dinner or prepping meals for the days ahead, this dish always comes through. Once I tried it, I stopped ordering orange tofu out — it’s just that good at home.