This Crispy Orange Tofu is a vegetarian take on a classic comfort food. It’s sweet, savory, tangy, easy to make, and so delicious!
Why I Love This Crispy Orange Tofu Recipe
- It’s easy – just press the tofu, bake it on a sheet pan, simmer the sauce, and you’re done!
- It’s gluten, grain, and dairy free – this means it’s suitable for a variety of diets and is great for feeding a crowd.
- It’s customizable – make the orange sauce as sweet or as spicy as you like, and add your favorite sides and toppings to satisfy all your tastebuds!
Olive Oil: this is used to coat the pan, preventing the tofu from sticking or becoming soggy. I like to use olive oil for this recipe, but avocado will also work.
Tofu: you’ll need a 14-ounce block of extra firm tofu for this recipe.
Sesame Oil: we use a little bit of sesame oil to coat the tofu and make the sauce, adding just the right amount of depth and nutty flavor.
Coconut Aminos: a common soy-free substitute for soy sauce, coconut aminos taste very similar but are slightly sweeter. You can typically find this condiment in the Asian aisle of your local grocery store.
Cornstarch: this helps create a crisp coating on the tofu and also thickens the sauce.
Orange Juice and Zest: orange juice forms the base of the sauce. Then, we add freshly grated orange zest for an extra punch of bright, citrus flavor.
Rice Vinegar: this subtly sweet vinegar helps to perfectly balance the orange sauce.
Honey: just a touch of honey helps sweeten the sauce without the need for refined sugar.
Garlic and Ginger: for the best results, I recommend using fresh garlic and ginger as they have a bolder flavor than pre-minced or powdered varieties.
Crushed Red Pepper Flakes: use as little or as much as you like to add a bit of heat to the sauce.
- Tofu – if you want to make this recipe even more high-protein you can grab a block of extra firm high-protein tofu.
- Honey – you can swap the honey for maple syrup to make this recipe vegan-friendly.
- Cornstarch – while I prefer cornstarch in this recipe, you can sub it for arrowroot starch if that’s what you have.
- Coconut aminos – I highly recommend using coconut aminos in this recipe and not soy sauce or liquid aminos. Replacing the coconut aminos 1:1 with soy sauce will make the dish too salty.
Helpful Kitchen Tools
- Large Sheet Pan
- Parchment Paper
- Heavy Skillet or Pan
- Small Mixing Bowl
- Large Mixing Bowl
- Small Whisk
- Measuring Cups
- Measuring Spoons
How to Make Crispy Orange Tofu in the Oven
Step One: Preheat your oven to 425 degrees, and line a sheet pan with parchment paper. Then, drizzle the olive oil on top, coating it evenly.
Step Two: Slice the tofu in half lengthwise, and place it on a layer of paper towels. Next, place a second layer of paper towels on top. Set a heavy skillet or pan on top of the tofu, and press for 15 to 20 minutes to release any excess moisture.
Step Three: Cut the pressed tofu into cubes, and transfer them to a mixing bowl.
Step Four: Season the tofu pieces with sesame oil and coconut aminos, and toss to combine. Then, sprinkle the cornstarch on top, and toss again to coat.
Step Five: Transfer the seasoned tofu cubes to the prepared sheet pan, and arrange them in an even layer. Bake for 20 to 25 minutes or until the tofu is golden brown and crispy. Give the tofu pieces a toss every 7 to 10 minutes to ensure they turn golden on all sides!
Step Six: While the tofu is baking, prepare the orange sauce. To do so, whisk all the ingredients except the orange zest together in a small sauce pot. Bring the mixture to a boil. Then, reduce the heat to a simmer, and let the sauce simmer until it has thickened enough to coat the back of a spoon. Remove the sauce from the heat, and stir in the orange zest.
Step Seven: Add the crispy tofu to a large mixing bowl, and pour half the sauce on top. Toss until the crispy tofu is well coated, and add more sauce as you like.
Tips and Tricks
Thicken the sauce – If you want a thicker sauce, whisk an additional 1/2 teaspoon of cornstarch into a small amount of water to create a smooth slurry. Then, whisk the slurry mixture into the sauce before removing it from the heat.
Make extra crispy tofu – I find that 20 to 25 minutes is the sweet spot for crispy tofu that doesn’t dry out. However, if you want your crispy orange tofu to be extra crispy, feel free to bake it for up to 30 minutes. Just be careful not to let it burn!
Can I Make This Recipe on the Stove?
I find that making orange tofu in the oven is the best way to achieve a crispy texture, but it can be pan-fried if you prefer.
To do so, press the tofu as stated in the recipe card below. Then, cut it into bite-sized pieces.
Heat the olive oil l in a non-stick skillet or wok. Toss the tofu cubes with coconut aminos in a bowl, and add them to the pan. Sprinkle the cornstarch on top.
Then, cook the tofu over medium heat for 12 minutes or until crisp, turning the pieces over every 3 minutes or so to ensure all sides are crisp.
Transfer the cubes to a plate lined with paper towels, and make the sauce.
How to Serve
My favorite way to serve this crispy orange tofu recipe is over a bed of fluffy white rice with a side of veggies like broccoli or baby bok choy! You could also use cauliflower rice or brown rice, and feel free to mix and match different sides incorporating your favorite veggies.
Make Ahead Tips
- Press the tofu – press the tofu ahead of time, and keep it stored in an airtight container in the fridge for up to 3 days.
- Prep the orange sauce – whisk together the orange sauce ingredients together, and store the mixture in an airtight container in the fridge. When you’re ready to cook, you can transfer the sauce to your saucepan to simmer and thicken.
- Make the rice – feel free to cook the rice a few days ahead of time, or use leftovers from the night before. When you’re ready to eat, you can simply reheat it in the microwave!
How to Store and Reheat
Store leftover crispy orange tofu in an airtight storage container in the fridge for 4 to 5 days.
Reheat in a skillet over medium heat or the microwave for 30 seconds to 1 minute at a time until your desired temperature is reached.
More Delicious Take-Out Inspired Recipes
- Shrimp and Broccoli Stir Fry
- Healthy Orange Chicken
- Healthy Beef and Broccoli Stir Fry
- Healthy Chicken and Broccoli Stir Fry
- Whole30 Pepper Steak Stir-Fry
- Egg Roll in a Bowl
- Asian-Inspired Chicken Stir Fry
I hope you give this Crispy Orange Tofu a try! It’s so easy to make, crispy, and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.Print
Crispy Orange Tofu
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven
- Cuisine: Asian-Inspired
- Diet: Vegetarian
- 2 tablespoons olive oil
- 1–14oz block of extra firm tofu
- 2 teaspoons sesame oil
- 1 tablespoon coconut aminos
- 3 tablespoons cornstarch
- 1 cup orange juice
- 1 1/2 – 2 teaspoons cornstarch
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 1/2 tablespoon coconut aminos
- 1 tablespoon honey
- 1 clove garlic, pressed or finely minced
- 1 – 1 inch piece of ginger, grated
- 1 teaspoon crushed red pepper flakes
- 1/2 tablespoon orange zest
- white rice
- steamed veggies like broccoli or baby bok choy
- Preheat oven to 425 degrees and line a sheet pan with parchment paper. Drizzle the olive oil evenly all over the parchment paper.
- Slice the tofu in half, length wise, and then place on a layer of paper towels. Place another layer of paper towels on top. Place a heavy skillet or pan on top of the tofu and press for 15-20 minutes to release extra moisture.
- Once the tofu has been pressed, cut it into cubes and then transfer to a mixing bowl.
- Season the tofu with sesame oil and coconut aminos and toss. Then, sprinkle on the cornstarch and toss until well coated.
- Transfer the tofu cubes to the parchment lined sheet pan in an even layer. Bake the tofu for 20-25 minutes until golden brown and crispy. Give the tofu a toss every 7-10 minutes to ensure that it gets golden on all sides.
- While the tofu is baking make the sauce. Add the orange juice, 1 1/2 teaspoons cornstarch, rice vinegar, sesame oil, coconut aminos, honey, garlic, ginger, and red pepper flakes to a small sauce pot. Whisk together until everything is well combined. Bring the sauce to a boil and then reduce the heat to a simmer. Let the sauce simmer for 2-4 minutes, or until it has thickened and coats the back of a spoon. If you want a thicker sauce, whisk an additional 1/2 teaspoon of cornstarch to a small amount of water, whisk together, and then whisk into sauce. Remove the sauce from the heat and stir in orange zest.
- Add the crispy tofu to a large mixing bowl and pour half the sauce on the tofu. Toss until the tofu is well coated, adding more sauce as you like.
- Serve over rice and garnish with sliced scallion and sesame seeds. Drizzle any extra sauce over the tofu before serving.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA