Vegan Orange Tofu: 5 Delicious Recipes You Need to Try Now!
Crispy tofu tossed in a sweet and tangy orange glaze—this plant-based favorite is packed with bold flavor and perfect for quick weeknight dinners or meal prep.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Pan-fried, Glazed
- Cuisine: Asian-Inspired, Vegan
- Diet: Vegan
Ingredients
→ For the Tofu:
2 blocks (28 oz) extra-firm tofu, pressed and cubed
3 tbsp cornstarch (or arrowroot powder)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
→ For the Orange Glaze:
1 cup fresh orange juice (from 3–4 large oranges)
Zest of 2 oranges
¼ cup rice vinegar (or apple cider vinegar)
3 tbsp maple syrup (or agave nectar)
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
¼ tsp red pepper flakes (adjust to taste)
→ Garnish Options:
2 green onions, sliced
1 tbsp sesame seeds
Fresh cilantro leaves
Instructions
Press the Tofu:
Remove tofu from packaging. Wrap in clean kitchen towels and press under a heavy object for 15 minutes to remove excess moisture.
Prep and Coat Tofu:
Cut pressed tofu into 1-inch cubes. Toss with soy sauce and sesame oil. Add cornstarch and toss gently to coat each piece.
Prepare Orange Glaze:
In a saucepan, whisk together orange juice, zest, vinegar, maple syrup, soy sauce, garlic, ginger, and red pepper flakes. Bring to a gentle boil, reduce heat, and simmer for 5 minutes.
Crisp the Tofu:
In a large skillet, heat 2 tbsp neutral oil over medium-high heat. Add tofu cubes in a single layer, cook 3–4 minutes per side until golden and crispy.
Thicken the Glaze:
Stir in cornstarch slurry into the simmering glaze. Cook 2–3 minutes until thickened and glossy.
Combine and Serve:
Add crispy tofu to the glaze, folding gently to coat evenly. Simmer 1–2 more minutes. Garnish with green onions, sesame seeds, and cilantro.
Notes
Air-frying alternative: Cook tofu at 400°F for 12–15 minutes for oil-free crisp.
For a sugar-free version, swap maple syrup with stevia or monk fruit sweetener.
Use coconut aminos instead of soy sauce for a lower-sodium option.
Freeze uncooked tofu cubes for quicker weeknight prep.
