Orange Tofu

❤️ Why you’ll love it

My vegan orange tofu recipe takes all the sweet, sour, and spicy flavors and turns them into an easy but spectacular homemade meal. The sticky orange sauce is a tangy combination of orange juice, orange zest, cane sugar, soy sauce, sriracha, rice vinegar, minced garlic, ginger, and molasses.

I will show you everything from preparing to deep-frying and glazing your tofu since I have made it several times. If you follow my steps, I assure you it will be the best orange tofu of your life. It is easy to make at home with equipment you likely already have in your kitchen.

Unlike other orange tofu recipes that omit the breading and deep-frying, my version produces the crispiest tofu, just like the classic Chinese orange chicken from the restaurant.

It can be customized to your taste and preferences using alternative ingredients, toppings, and sides. It pairs fantastically with rice sweet potato!

? Key ingredients

The magic of this recipe lies in the orange sauce!

Tofu – Firm or extra firm tofu is what you need to make the perfect orange tofu. For an even more chicken-like texture, freeze the tofu before pressing. This way, it will be chewy and meaty inside.

Orange juice and zest – Freshly squeezed orange juice will provide the most aromatic result. Make sure to choose organic since you need the zest as well.

Soy sauce (tamari), sriracha, and rice vinegar – Since they are must-have condiments in Asian recipes, they are regulars in my pantry. You need them to get the typical umami flavor and depth.

Cane sugar and molasses – To balance the savory and tangy tones, the orange sauce needs a little sweetness to be perfect. It can be other types of sugar or even vegan honey.

Garlic and ginger – Using fresh ingredients is essential. They have a strong fragrance, which is hard to replicate with powder.

? You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

? Instructions

Preparing the tofu

STEP 1

STEP 2
You can prepare tofu in at least 10 ways, but you must cut pressed tofu into at least one-inch thick cubes for this orange tofu recipe.

STEP 3
Whisk together the dairy-free milk, chickpea flour, white rice flour (or all-purpose flour), garlic powder, salt, and black pepper in a shallow bowl to make the wet batter. The coating is ready when it reaches the texture of thick pancake batter (slow-flowing but not too dense).

Mix the white rice flour (or all-purpose flour), cornstarch, salt, and black pepper in a second bowl to make the dry batter.

STEP 4
Dip the tofu cubes first in the wet batter, coating them evenly. Give them a gentle shake to get rid of the excess batter. Then, gently transfer it into the dry mix bowl and sprinkle the top with the mix. Pat them gently to ensure the bottom of the tofu is coated and that the breading sticks to them evenly.

STEP 5
Add oil (just enough to cover the cubes) to a pot or deep frying pan and heat it over medium-high heat. The oil is hot enough to add the tofu cubes if it sizzles when you drop a bit of coating in it.

Slowly add the tofu cubes, ensuring the pan is not overcrowded. Stir the cubes occasionally for approximately 3-4 minutes until they become golden brown.

STEP 6
Carefully remove them from the pot and place them on a rack to drip the excess oil.

Making the orange sauce

STEP 7
Peel and mince the ginger and the garlic. Heat a saucepan over medium heat. Then, add oil, followed by the minced garlic and ginger. Sautee for 1-2 minutes.

STEP 8
Mix the cornstarch, orange juice, grated orange zest, cane sugar, soy sauce (or tamari), sriracha (or other chili paste), and white rice vinegar in a small bowl and add it to the wok.

STEP 9
Cook the orange sauce for a few minutes until the cornstarch is activated and thickens the sauce. Stir frequently.

STEP 10
Add the molasses and stir well. When the sauce becomes thick and sticky, consider it done.

STEP 11
I recommend doing this step on a per-serving basis while the orange sauce is still hot. Take a large enough pan or skillet, and add ¼ of the sauce and ¼ of the tofu. Toss them around to coat all pieces evenly.

?Expert tips

Use your fingers for breading – When coating the tofu cubes in the wet batter, I find it much easier to use my fingers versus using a fork or spatula.

Do not double-coat the breading – The tofu cubes are quite small, so you will not need to double-coat them in the breading. 

Do not overcrowd the pan – Attempting to deep-fry too much tofu at once can lower the oil’s temperature and increase the cooking time. If you notice that the intensity of the sizzling slows or stops, you may have added too much tofu.

Glaze it with a hot sauce – It is best to coat the tofu with the sauce while it is still hot. Doing so helps it to stick to the breading much more evenly than when it is cold. If the sauce starts to cool, you can reheat it over medium heat. Ensure not to overheat the sauce, as it can affect the cornstarch and cause the sauce to thin out.

? Variations

Vegan orange chicken

Oyster mushrooms are the best vegan alternative to chicken since they have a similar texture without the mushroom taste. All you need is a few minutes to hand-shred the mushrooms, and you will have the perfect vegan orange chicken in no time!

Orange cauliflower

Another delicious low-carb alternative to orange tofu is orange cauliflower, prepared by breading, deep-frying, and tossing with sticky orange sauce. Cauliflower has a distinct taste and a crunchier texture than mushrooms or chicken. However, once fried and crispy, its appearance could easily fool you! You’ll love it, I am sure.

? Serving ideas

Once your orange tofu is ready, serve it immediately over steamed or cooked white or brown rice. You can also use jasmine rice, cauliflower rice, or riced sweet potato!

Sprinkle with red pepper flakes, chopped green onions, and sesame seeds for some extra zest. You can also add steamed broccoli on the side for some additional crunch!

? Equipment

Wok, skillet, or frying pan – A wok provides much more pan space to work with as you make and toss the sauce. However, you can also use any cast-iron skillet or non-stick frying pan.

Whisk – A whisk helps to remove the lumps while mixing the batter.

Deep frying pan – I recommend a deep-frying pan with a strainer basket as it allows you to cook a larger batch. It is also deep enough to avoid splatters. You can also use a deep stockpot or an enameled cast-iron Dutch oven.

❄️ Storing tips

Orange tofu is best served immediately when hot and crispy. However, if you find yourself with leftovers (I doubt you will), I recommend that you store them as follows:

In the refrigerator: Place the leftover in an airtight container and store it in the fridge for up to three days. Use them within 24 hours for the crunchiest texture, as they become dry and soggy with time.

In the freezer: This dish does not freeze well, and I do not recommend it.

Reheating: If the leftover tofu is not coated in sauce, you can reheat it and preserve the crispy texture in an air fryer or by re-frying in hot oil for a few seconds. If it is already coated in sauce, place it on a baking sheet with parchment paper and reheat it in the oven (or a toaster oven) for the crispiest texture. I do not recommend reheating in a microwave.

? FAQs

Related recipes

If you love my crispy orange tofu recipe, try the other two using the same orange sauce. Have you heard of Gobi Manchurian? It is also battered and deep-fried, but its sauce has a spicier profile with Indian-Chinese influences.