This easy orange tofu recipe is inspired by orange chicken, a popular Chinese-American take-out dish loved for its sweet and sour orange sauce.

The recipe is quick to make, the sauce packs a wonderful tangy orange flavor, and the dish is satisfying and refreshing. It’s an exciting everyday dinner for the whole family.

Orange Tofu with Bell Pepper

You’ll love our orange tofu recipe (aka vegan orange chicken) because it’s so easy to put together, with simple ingredients, in less than 30 minutes.

Every bite packs a ton of flavor thanks to the sticky, zesty orange glaze that perfectly coats the crispy tofu.

You can prepare orange tofu with crispy baked tofu cubes (30 mins), air-fryer tofu (20 mins), or in just 15 minutes with pan-fried tofu.

Our recipe involves no tofu pressing, marinating, or complicated steps. Just dice, cook, and eat.

The taste of this dish is incredible! The oven-baked tofu is moderately chewy and crispy but still soft and juicy.

The sauce is sweet, slightly sour, tangy, zesty, garlicky, sticky, and tongue-tickling. We absolutely love it.

Eat this with jasmine rice, cauliflower rice, or steamed broccoli to round up the flavor and make it a complete meal.

orange tofu served with rice and green onion on top

Ingredients and Substitutions

Orange tofu ingredients

Tofu

Use firm or extra firm tofu. Avoid soft or silken tofu. It will fall apart while cooking.

We tried making vegan orange chicken with oven-baked tofu, pan-fried tofu, frozen and thawed tofu and pressed tofu in all possible combinations.

Our favorites turned out to be the simplest and quickest ones. Not pressed, not frozen, simply oven-baked or pan-fried tofu. We’ll show you both.

You can substitute store-bought vegan chicken for the tofu.

For oven-baked tofu, you’ll also need olive or avocado oil, soy sauce, and cornstarch to make the tofu tasty and crisp. For pan-fried tofu, you’ll need olive oil, salt, and pepper.

Red bell pepper (optional)

Red bell pepper adds a crunchy texture, and its sweet taste works beautifully with the orange tofu sauce.

Substitute mushrooms, steamed broccoli, cauliflower, snap peas, green beans, or baby corn for red bell pepper.

Sticky Orange Sauce

Orange juice

Fresh orange juice is best, passed through a sift to remove orange bits. Substitute store-bought 100% pulp-free orange juice.

Orange zest

We think orange zest makes a big difference in giving orange tofu a flavor boost.

You can skip this ingredient if you are doing this with store-bought orange juice and don’t have oranges.

Ginger

Peeled and grated. It adds that zesty flavor.

Garlic

Finely minced, pressed, or grated.

Sugar

Any sugar is ok. White sugar, brown sugar, coconut sugar, palm sugar.

You can substitute maple syrup or agave syrup for sugar. Not the same, but still tasty.

Soy sauce

It adds richness and umami to the sauce. We use low-sodium soy sauce, but any other will work. For gluten-free, use tamari or coconut aminos instead.

Vinegar

A splash of vinegar goes a long way in adding a wonderful tongue-tickling tang that makes this dish irresistible.

You can use rice vinegar, white vinegar, or apple cider vinegar.

Corn starch and water

Corn starch is a thickening agent; we use it to thicken the sauce. Together with the melted sugar, it creates a sticky/creamy texture that coats the tofu perfectly.

Mix the cornstarch with water before adding it to the sauce so that it doesn’t create lumps. Corn starch slurry is often used in Chinese and Asian cooking to thicken soups and stews.

This is essential to make a creamy sauce that sticks to the tofu.

Red pepper flakes

If you like your vegan orange tofu recipe a little spicy, add a pinch of red pepper flakes, chili flakes, finely chopped chilies, or a teaspoon of sriracha sauce.

Serve it with

We serve this dish with steamed or boiled rice. Whole grain rice, basmati, or jasmine rice are excellent. You can also try it on cooked Asian noodles, like Udon or Soba.

Garnish with freshly chopped scallions, green onions, or chives on top, and a pinch of sesame seeds. You can also add a drizzle of sesame oil.

Orange Tofu with a creamy sauce

How to make orange tofu

Oven-baked method

Preheat the oven to 400°F or 200°C.

Remove the tofu from the package and dry it with a paper towel. Cut it into bite-size dice.

Transfer it into a bowl, and toss with olive oil, soy sauce, and cornstarch.

cubed tofu coated in olive oil, soy sauce, and corn starch

Arrange the tofu on the baking sheet lined with parchment paper.

Bake for 15 minutes at 400°F or 200°C, then turn around and bake for another 5 to 10 minutes or until chewy and crisp.

While the tofu bakes, you can prepare the orange sauce.

crispy oven-baked tofu

Pan-fried method

Remove the tofu from the package and dry it with a paper towel. Cut it into bite-size dice.

Heat the oil in a non-stick skillet. Add tofu cubes and season with a generous pinch of salt and black pepper.

Pan-fry on medium heat for 12 minutes, turning the tofu around every 3 minutes. The cubes should be crisp and golden on most (not all) sides.

Transfer tofu cubes to a plate lined with kitchen paper and make the sauce.

pan fried tofu with olive oil

Make the orange sauce

To a large skillet, add orange juice, orange zest, grated ginger, grated garlic, sugar, soy sauce, and vinegar.

orange sauce in a pan

Let simmer on medium to low heat for 3 minutes, stirring occasionally.

In the meantime, whisk cornstarch and water in a separate bowl. Whisk until the cornstarch is fully dissolved in the water, then add the cornstarch slurry to the pan with the orange sauce.

adding the cornstarch slurry to the orange sauce

Stir constantly and cook on medium to low heat until your vegan orange tofu sauce thickens. It should take 1 minute.

creamy orange sauce

Add the diced tofu and sliced bell pepper and cook for another minute or two until the tofu is completely coated in sauce.

orange tofu and sliced bell peppers

Serve in a rice bowl with some green onion tops or chives.

Orange Tofu on a plate with rice and a spoon

Serving suggestions

The best way to enjoy this crispy orange tofu is with steamed or boiled rice.

You can also add some freshly chopped spring onion and sesame seeds on top and serve it with a side dish such as:

Variations

Orange tofu with broccoli

orange tofu with steamed broccoli on rice

You can serve vegan orange chicken with steamed or boiled broccoli or cauliflower florets. The sauce makes the broccoli taste amazing, and the dish will be even healthier.

Other vegetables you can use are carrots, snap peas, snow peas, mushrooms, baby corn, and green beans.

In this case, stir-fry veggies on medium-high heat for a couple of minutes with a touch of oil and a pinch of salt before adding them to the bowl with the tofu.

Tips

  • To press or not to press? We prefer not to press the tofu. It turns out juicier this way. If you like drier and tougher tofu, you can press it. To do that, wrap it in paper towels, and put it under a heavy object for 30 minutes.
  • Make it crispier: if you like super crispy orange tofu, you can bake it for up to 30 minutes. Do not bake more, or it starts to get bitter. We think 20 minutes is the perfect baking time.
  • Add some heat: if you like your orange tofu spicy, you can add a pinch of red pepper flakes or half a teaspoon of sriracha sauce.
  • Thicker sauce? One tablespoon of cornstarch is enough to thicken this amount of liquid. However, if you like a denser, thicker sauce, add another tablespoon of cornstarch. Before adding it, dilute it in 1 tablespoon of water so it doesn’t lump up.
orange tofu with rice and green onions in a bowl

Questions

How many calories does tofu orange have?

A portion of our baked orange tofu served on a big portion of white rice has around 390 calories.

It also contains 16 grams of protein, 62 grams of carbs, 9 grams of fat, and no cholesterol.

What is vegan orange chicken made of?

Our vegan orange chicken is made with crispy oven-baked or fried tofu and an easy and delicious vegan orange sauce.

You can make this in less than 30 minutes with simple ingredients.

Who invented vegan orange chicken?

Vegan orange chicken was popularized by the Chinese-American food chain Panda Express.

Storage

Refrigerator: store orange tofu leftovers in an airtight container in the fridge for up to 3 days. Reheat for 1 minute in the microwave.

Freezer: we don’t recommend freezing this recipe.

Orange Tofu on a plate with a spoon

More tofu recipes

Here are some of our favorite tofu recipes:

For many more tofu ideas, check out our tofu category page.

Orange tofu on rice

Orange Tofu

By: Nico Pallotta
5 from 24 votes
This easy orange tofu recipe is inspired by orange chicken, a popular Chinese-American take-out dish loved for its sweet and sour orange sauce.
This recipe is quick to make, the sauce packs a wonderful tangy orange flavor, and the dish is satisfying and refreshing. It's an exciting everyday dinner for the whole family.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Course: Main
Cuisine: Asian, International

Ingredients

OVEN-BAKED TOFU

  • 16 ounces tofu firm or extra firm
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch

OR PAN-FRIED TOFU

  • 16 ounces tofu firm or extra firm
  • 2 tablespoons olive oil
  • 1 teaspoon salt

ORANGE SAUCE

  • ¾ cup orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon ginger grated
  • 1 clove garlic grated
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch
  • ¼ cup water

OTHER INGREDIENTS

  • 1 medium red bell pepper sliced
  • 4 cups cooked rice
  • 3 tablespoons spring onions tops chopped

Instructions 

OVEN BAKED-METHOD (chewier)

  • Preheat the oven to 400°F or 200°C.
    Pat tofu dry with kitchen paper then cut it into bite-size dice.
    Transfer it into a bowl, and toss with olive oil, soy sauce, and cornstarch.
    cubed tofu coated in olive oil, soy sauce, and corn starch
  • Arrange the tofu on the baking sheet lined with parchment paper.
    Bake for 15 minutes at 400°F or 200°C, then turn around and bake for another 5 to 10 minutes or until chewy and crisp.
    crispy oven-baked tofu

OR PAN-FRIED METHOD (quicker)

  • Pat tofu dry with kitchen paper then cut it into bite-size dice.
    Heat the oil in a non-stick skillet. Add tofu cubes and season with salt and black pepper.
    Pan-fry on medium heat for 12 minutes, turning the tofu around every 3 minutes. The cubes should be crisp and golden on most (not all) sides.
    Transfer tofu cubes to a plate lined with kitchen paper and make the sauce.
    pan fried tofu with olive oil

ORANGE SAUCE

  • To a large skillet, add ¾ cup orange juice, 1 teaspoon orange zest, 1 teaspoon ginger (grated), 1 clove garlic (grated), 2 tablespoons sugar, 2 tablespoons soy sauce, and 1 tablespoon vinegar.
    orange sauce in a pan
  • Let simmer on medium to low heat for 3 minutes, stirring occasionally.
    In the meantime, whisk 1 tablespoon cornstarch and ¼ cup water in a separate bowl.
    Whisk until the cornstarch is fully dissolved in the water, then add the cornstarch slurry to the pan with the orange sauce.
    adding the cornstarch slurry to the orange sauce
  • Stir constantly until sauce thickens. It should take 1 minute.
    creamy orange sauce
  • Add the diced tofu and sliced bell pepper and cook for another minute or two until the tofu is completely coated by the sauce.
    orange tofu and sliced bell peppers
  • Serve in a rice bowl with some green onion tops, chives, or sesame seeds.
    orange tofu with bell peppers served on a bowl of rice

Video

Easy Orange Tofu is Sticky and Chewy

Notes

Nutrition information is an estimate for 1 serving of orange tofu out of 4 servings, without rice.
STORAGE
Refrigerator: store orange tofu leftovers in an airtight container in the fridge for up to 3 days. Reheat for 1 minute in the microwave.
Freezer: we don’t recommend freezing this recipe.
ALSO ON THIS PAGE

Nutrition

Calories: 203kcal, Carbohydrates: 20g, Protein: 12g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 205mg, Dietary Fiber: 2g, Sugar: 12g, Vitamin A: 1027IU, Vitamin B6: 0.1mg, Vitamin C: 62mg, Vitamin E: 1mg, Vitamin K: 4µg, Calcium: 156mg, Folate: 33µg, Iron: 2mg, Manganese: 0.1mg, Magnesium: 18mg, Zinc: 0.2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this orange tofu, you might also like:

[adthrive-in-post-video-player video-id=”mETYzuMb” upload-date=”2023-06-12T08:35:07.000Z” name=”Orange Tofu” description=”Orange tofu is easy. Make it in less than 30 minutes for an Asian-inspired everyday dinner.

This easy vegan dish is the best alternative to orange chicken. We use crispy oven-baked tofu coated in a sticky, sweet and sour orange sauce. It’s tasty, tangy, and delicious.” player-type=”default” override-embed=”default”]


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

    1. Hi Celinda,
      That’s wonderful, I’m supper happy you liked it 🙂
      Have a great weekend when you get there. Best,
      Louise

      1. 5 stars
        AMAZING!! I planned to be disappointed as I have yet to try a tofu recipe that I really love but I gave it a go and am glad I did because I am obsessed! Tastes like something you’d order from Chinese takeout 😋 going in the recipe book, thank you!!

        1. Yay Samantha, that’s such good news 💪
          Thank you so much for sharing your experience, it made us smile!!
          Have a wonderful rest of your week.
          Kindest,
          Louise

  1. 5 stars
    Very yummy, Took me a while to make, but that was just because I wanted to make sure I had everything right. For anyone who don’t like tofu, with the orange sauce you won’t even know you are having Tofu. Made with chinese rice, from a packet ,and added frozen mix veggies to it when it was nearly done.

    1. Hey Astrid, that’s fantastic, I’m very happy you liked it!
      I also find that it’s a great recipe to serve for tofu-sceptics, the sauce is so sticky and satisfying 🙂
      Thank you for taking the time to leave a comment. Kindest,
      Louise