Orange Tofu, Better than Takeout
Crispy, tender chunks of battered tofu coated in a glossy, thick sauce perfectly balanced between sweet, sour, and spicy — orange tofu is guaranteed to be the best thing you’ll eat all year.
This recipe is a plant-based riff on orange chicken, an American Chinese takeout classic popularised by chains like P.F. Chang’s and Panda Express. It boasts all the same flavors (except better!), with bold, passionate seasoning … I’m talking loads of punchy ginger, umami-packed soy, and citrusy orange.
I LOVE a good takeout. Who doesn’t? But sometimes you’ve got to take matters into your own hands (especially if you have dietary requirements) — that’s why Oh My Veg is full of fakeaway “better than takeout” style bowls. Not only will these dishes match your faves in flavor and texture, but there’s more …
You can make orange chicken with tofu — a plant-based powerhouse packed with protein — at home in less than 20 minutes. That’s quicker than it would take to order takeout or travel to a restaurant. That sounds like a win to me! It’s the perfect soul-warming, hearty meal great for cozying up on the sofa with your loved ones and watching some good TV, or gathering around the dinner table together for a homemade takeout-style feast.
Orange Tofu Ingredients
Coming in at exactly 10 ingredients, this orange tofu packs a ton of flavor despite minimal elements. In truth, if you enjoy regularly cooking Asian dishes, you’ll already have most of these ingredients! If not, write a quick shopping list and pop into your local Asian supermarket or my Amazon marketplace.
- Tofu is the primary protein in this recipe! Following my recipe, you can easily make 2-ingredient homemade tofu — alternatively, purchase extra-firm tofu from any Asian supermarket. The texture is ideal as a plant-based chicken alternative!
- Cornflour has double uses in this orange tofu recipe: Firstly, to coat the tofu, making it delightfully crispy, and secondly, to thicken the glossy sauce. It’s known as cornstarch in the U.S.
- Garlic is left out of many recipes, but I adore the mild sweetness, different from that which you achieve from garlic.
- Ginger is sweet and peppery, pairing especially well with orange.
- Brown sugar balances the sour notes of the sauce, creating a “sweet and sour” effect.
- Chili flakes add just a touch of heat to the palate.
- Rice vinegar has sweet, mild notes that marry well with the other ingredients, although it maintains an acidic element that creates the sour effect of the sauce.
- Light soy sauce is salty and loaded with savory umami.
- Dark soy sauce contributes a rich brown color, plus a well-rounded, robust, and mature flavor with hints of honeyed sweetness.
- Orange juice lends a characteristic citrusy, bright, and surprisingly acidic background for the thick, shiny sauce. I have used freshly squeezed oranges and purchased orange juice; either is fine, but steer clear of juices with added sugars or flavoring.
Substitutions and Swaps
Don’t have some ingredients to hand, or need to make substitutions for dietary reasons? Don’t worry, I’ve got you covered. Here are some of the most common swaps, but please leave me a comment if something isn’t covered here.
Orange Tofu Allergens
Most takeout-style recipes aren’t vegan or vegetarian-friendly… but Oh My Veg is out to change that! This orange tofu bowl is remarkably suitable for a wide range of dietary requirements — and if not, I’ve laid out easy swaps.
- Is orange tofu vegan? YES! This orange tofu recipe is 100% vegan, vegetarian, and plant-based. I use tofu as a substitute for the traditional chicken, and honestly, the dish has never tasted better. Of course, that also makes orange tofu dairy-free.
- Is orange tofu gluten-free? Not typically, no. Most soy sauce contains gluten, making it unsafe for gluten allergies or intolerances. Luckily, there’s an easy swap: switch out the light and dark soy sauce for equal amounts of tamari. Cornflour is naturally gluten-free, so no changes need to be made there.
Orange tofu is also nut-free and alcohol-free (rice vinegar undergoes fermentation, but it’s processed to remove any alcohol). It’s not, unfortunately, soy-free. You could exchange soy sauce or tamari for coconut aminos and swap tofu for chickpea tofu (Burmese tofu).
How to Make Orange Tofu
Grab an apron, a wok, and a spoon. We’re getting ready to cook up a storm!
As always, the full recipe with detailed instructions and ingredient quantities is further down the page, but here’s a secret tip.
I ALWAYS re-read the recipe several times before getting stuck in because it drastically cuts the cooking time. This basic overview is ideal — plus, if you’re returning to this recipe after making it a few times (hello, and thank you!), it’s the perfect memory refresher.
- Cut the tofu into cubes and toss in cornflour. Deep-fry (see alternative methods below) until golden and crispy.
- In a large wok (or deep pan), lightly sauté garlic, ginger, and chili flakes until fragrant.
- Add the orange juice, rice vinegar, light and dark soy sauce, and brown sugar. Mix well.
- Whisk the remaining cornflour and some water in a bowl. Add to the wok and stir well.
- Toss the crispy tofu into the sauce and increase the heat until the gravy thickens.
And, done! It’s an unbelievably straightforward, low-effort recipe that doesn’t involve any complicated techniques.
Orange Tofu Without Deep-Frying
Deep-frying is undoubtedly the best way to achieve crispy, crunchy, golden tofu. But it does have downsides. It can be messy, dangerous, and healthy — I always try to offer alternatives for those who want them!
Luckily, you can use one of the methods below to make crispy orange tofu bowls without deep-frying.
- Pan-fry orange tofu for fool-proof, consistent results. Heat a tbsp or so of neutral oil in a large, non-stick frying pan over medium heat. Cook the tofu until golden, turning to evenly brown on all sides.
- Orange tofu baked in an oven is delicious and healthy. Preheat your oven to 220 C (425 F) and prep an oven tray with parchment paper. Arrange the tofu pieces on the paper and spray with oil. Cook for 15 minutes, turn, and cook for another 15.
- Air fryer orange tofu is healthy and energy efficient. Set your air-fryer to 200 C (400 F) and arrange the tofu in the basket. Cook for five minutes, turn the tofu, and cook for a further five minutes, until crisp.
Cookware You Need
How to Serve Orange Tofu
My go-to side for orange tofu is aromatic and fragrant steamed jasmine rice. It soaks up that glossy orange and ginger sauce perfectly. However, if you want to mix things up, there are plenty of options:
- Orange tofu with broccoli … is anything better? In true American Chinese fashion, a traditional side dish — garlic sautéed gai lan (Chinese broccoli) — is swapped out for American broccoli. The fresh, earthy flavors and crunchy texture are a must-try with orange tofu. Add broccoli to the wok alongside tofu and toss into the sauce, or serve it as a side; regardless, it’s a healthy and nourishing addition to your plate.
- Orange tofu noodles are a fun way to add bulk to your meal. Who said orange tofu has to be served with rice? Boil some plain chow-mein style or gluten-free rice noodles and serve the orange tofu on top for a low-effort yet scrumptious result, or turn up the heat with the classic takeout side dish, noodles with beansprouts.
- Make a complete takeout-style homemade feast with orange tofu, vegetable spring rolls, salt and pepper chips, and vegetable gyoza or tofu potstickers.
This Recipe Is
Orange Tofu
An American Chinese takeout classic, this orange tofu is a popular riff on orange chicken. It's delicious, easy, and takes less than 20 mins.
Ingredients
For the Tofu
- 280g Extra Firm Tofu
- 2 tbsp Cornflour (Cornstarch in the U.S.)
- 1 ltr Neutral Oil, for deep frying*
For the Sticky Orange Sauce
- 1/2 tsp Neutral Oil
- 4 Garlic Cloves, minced
- 1/2" Fresh Ginger, minced
- 3/4 tsp Chili Flakes
- 350ml Orange Juice
- 1 tbsp Rice Vinegar
- 1 tbsp Light Soy Saue
- 1 tbsp Dark Soy Sauce
- 4 tbsp Brown Sugar (50g)
- 1 tbsp Cornflour
For Optional Garnishing
- Spring Onions (Scallions), finely chopped
- Sesame Seeds
- Fresh Orange, sliced
Instructions
- Prepare the tofu. Cut into cubes and toss in the cornflour until coated.
- Deep-fry the tofu*. Heat oil in a deep-fat fryer or large wok. Once hot, add the tofu pieces and fry until golden brown (2 minutes).
- Begin making the sauce. Add oil to a large wok over medium heat and lightly sauté minced garlic, ginger, and chili flakes until they smell fragrant (1 minute).
- Add the orange juice, rice vinegar, light and dark soy sauce, and brown sugar to the wok. Mix well.
- Make the cornflour slurry. Whisk the cornflour with water until it makes a slurry. Slowly pour the mixture into the wok, stirring continuously. The sauce will begin to thicken.
- Cook out the sauce. Add the crispy tofu to the pan and simmer the sauce until it reaches the desired consistency. You can leave it saucy or boil it until it clings to the tofu.
Serve with chopped spring onions (scallions) and your choice of sides.
Notes
* If you don't want to deep-fry the tofu, here are alternative options:
- Pan-fry orange tofu for fool-proof, consistent results. Heat a tbsp or so of neutral oil in a large, non-stick frying pan over medium heat. Cook the tofu until golden, turning to evenly brown on all sides.
- Orange tofu baked in an oven is delicious and healthy. Preheat your oven to 220 C (425 F) and prep an oven tray with parchment paper. Arrange the tofu pieces on the paper and spray with oil. Cook for 15 minutes, turn, and cook for another 15.
- Air fryer orange tofu is healthy and energy efficient. Set your air-fryer to 200 C (400 F) and arrange the tofu in the basket. Cook for five minutes, turn the tofu, and cook for a further five minutes, until crisp.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 227mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 8g
Nutrition information isn’t always accurate.
