Ready in only 30 minutes, this orange tofu recipe is a vegan version of a takeout favorite. It's made with tofu coated in an addictingly-good sticky orange sauce. This is one of THE BEST EVER sauces for tofu: it's perfectly thick, tangy, and sweet!
This recipe is a delicious pairing of tofu (crispy around the edges) paired with the sweet, sticky orange sauce. The flavors of the sauce (sweet, salty, tangy), make it completely crave-worthy. You'll want to put it on everything.
Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
- Extra-firm tofu
- Sesame oil
- Fresh-squeezed orange juice (or bottled, from concentrate)
- Soy sauce
- Coconut sugar (or brown sugar, maple syrup)
- Orange zest
- Fresh ginger (or ¼ teaspoon ground ginger)
- Rice vinegar
Here's how to make this recipe in 6 simple steps:
- Prepare the tofu: drain & press the tofu. Cut it into 1" cubes and then toss it in a large bowl or Ziploc bag with 2 tablespoons of cornstarch. Set aside.
- Make the sauce: in a small bowl, stir together the ingredients for the sauce. Set aside.
- Cook the tofu: add the oil to a large skillet over medium high heat. Once hot, cook the tofu for about 3 minutes on each side, until browned and slightly crispy. Drain any excess oil, remove the tofu and set it aside on a plate.
- Simmer the sauce: pour the sauce into the skillet over medium heat and simmer for 4 - 5 minutes. The sauce should bubble, thicken and reduce.
- Add tofu: add the tofu back into the skillet and toss in the sauce, cooking for 1 - 2 minutes more.
- Serve: serve warm, optionally over rice (or noodles) and topped with green onions and sesame seeds.
Here's some of the most popular substitutions and additions for this recipe:
- Fresh-squeezed orange juice - fresh orange juice will give the most flavor to this recipe, but you can also use bottled/from concentrate juice. I usually end up using a mix of the two.
- Soy sauce: swap this out for Tamari sauce or coconut aminos to make this recipe gluten free
- Cornstarch: arrowroot flour or tapioca flour can be used instead
- Coconut sugar: brown sugar or maple syrup can be substituted
- Fresh ginger: use ¼ teaspoon ground ginger if you prefer
- Sesame oil: sesame oil will give the best flavor, but you can substitute avocado oil or olive oil in a pinch
- Vegetables: this recipe doesn't include any, but you could add a cup of your favorite chopped vegetables (like broccoli, red bell pepper, carrots, etc.). Add these at the end of the recipe with your tofu and toss them in the sauce.
- Rice or noodles: this recipe is tasty served over white rice, brown rice, or noodles (like thin soba/stir fry noodles).
A tofu press can come in handy for this recipe but isn't necessary. Before you cook the tofu, you'll want to drain and press it for 20 - 30 minutes.
If you don't have a tofu press, wrap your tofu in paper towels or a kitchen towel and then press it between two cutting boards with a weight (like a heavy book or two) on top.
- In the fridge: cool and store in an airtight container for up to 3 - 5 days.
- In the freezer: it's not recommended to freeze this recipe.
The orange sauce will thicken as it simmers. It should be bubbly (but not boiling over) and stirred frequently (to prevent burning). For an even thicker sauce, let it simmer for a couple minutes longer.
More Takeout-Inspired Recipes
If you like this recipe, you’ll love these other plant-based, takeout-inspired favorites!
If you try this recipe, I would love to hear your thoughts! Please leave a comment at the bottom of this page. And if you share a photo on social media, I'd love to see it! You can tag me on: Instagram, Facebook, or TikTok.Print