Vegan Orange Tofu

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This one-pan vegan orange tofu is a great meatless alternative to Chinese takeout. Pieces of tofu are pan-fried until golden brown and crispy, then coated in a sweet and sticky orange sauce. This recipe is easy to make and requires only 10 simple ingredients making it great for busy weeknight dinners.

Orange tofu on a bed of white rice topped with sesame seeds and chopped green onions.

If you’re craving the flavors of orange chicken, but want a plant-based alternative, this vegan orange tofu is just the thing. It’s delicious, flavorful, and can be made right at home.

The orange glaze is made with freshly squeezed orange juice for an authentic Chinese takeout taste. Pair it with a side of white rice for a dinner everyone will love.

For another sticky tofu recipe try my Teriyaki Tofu. It has the same restaurant quality taste.

Ingredients You'll Need

These 10 ingredients (plus water) make up this orange tofu recipe.

Substitutions are below and full amounts are listed in the recipe card.

Ingredients in bowls to make vegan orange tofu.

Ingredient Notes and Substitutions

Tofu – Use extra firm tofu or firm tofu that has been pressed. Super firm or high-protein tofu can also be used.
Coconut oil – I use refined coconut oil for a neutral taste to pan-fry the tofu. Go with any neutral cooking oil you have on hand.
Orange juice – Freshly squeezed orange juice is best for this recipe. Bottled or store-bought orange juice does not work well with this recipe. It turns the glaze bitter and unpleasant.
Soy sauce – Any soy sauce you have on hand is fine. For less salt use a reduced-sodium soy sauce and for gluten-free use tamari.
Brown sugar – I used light brown sugar. Dark brown sugar is another good option. If you need a replacement, any granulated sugar will do.
Maple syrup – The maple syrup adds some depth to the flavor. To substitute, use any liquid sweetener or granulated sugar.
Garlic – 2 cloves of fresh garlic give the sauce a takeout taste and I highly recommend it. If you’re all out, garlic powder can be used as a substitute.
Orange zest – The zest brings out the orange flavor in the dish. If you want the citrus taste to pop don't skip it.
Fresh ginger – For the best taste go with fresh ginger. In a pinch, use ground ginger instead.
Cornstarch – The cornstarch is mixed with water and then used to thicken the sauce. It also gives the tofu a crispy coating.
Red pepper flakes (optional) – For added heat, use ¼ teaspoon red pepper flakes.

How to Make Vegan Orange Tofu

This Chinese-inspired dish is easy to make, uses one pan, and comes together in about 30 minutes.

Press the Tofu

For extra-firm tofu or firm tofu, use a tofu press (affiliate link) to press out some of the excess water. If you don't have a press, wrap the tofu block in a clean kitchen towel or a few paper towels. Use a sturdy plate with a heavy object on top to press out the water.
For super firm tofu or high-protein tofu, there is no need to press. Simply, pat it dry with paper towels or a clean kitchen towel.

A measuring cup with sauce labeled orange sauce and a small bowl of white liquid labeled cornstarch plus water.

Prepare the Sauce Ingredients

Sauce: In a glass measuring cup or small bowl, measure the orange juice, then stir in the remaining orange sauce ingredients.
Slurry: In a smaller bowl, mix 1 Tablespoon cornstarch and 2 Tablespoons water. This slurry will thicken up the sauce.
Set both bowls aside.

Step-By-Step Instructions

The step-by-step instructions below are for pan-fried tofu. See the recipe card for baking instructions.

A frying pan with pieces of uncooked tofu sprinkled with cornstarch.

Step 1: Using your hands, break the tofu into bite-sized pieces and place them in a large non-stick pan or skillet. Sprinkle 2 Tablespoons of cornstarch over the tofu.

A frying pan with pieces of uncooked tofu and a dollop of coconut oil.

Step 2: Use a spatula to toss the tofu around in the pan until there is no dry cornstarch visible. Add the oil to the pan.

Step 3: Pan-fry the tofu over medium heat. Stir and flip the tofu allowing it to sit in between flips so each side becomes brown and crispy.

Orange sauce in a pan with a wooden spatula.

Step 4: Transfer the tofu to a bowl or large plate and set aside. Pour the citrus mixture into the pan and simmer over medium-low heat for 3-5 minutes.
Turn the heat down and give the cornstarch and water a quick mix to loosen up any cornstarch stuck to the bottom, then stir the mixture into the pan with the orange sauce. Turn the heat up and bring to a simmer while continually stirring until the sauce thickens.

Tip: This is a 1 pan recipe, however, the sauce can be made in a separate pot while the tofu cooks for an even quicker meal.

A pan of orange sauce with tofu added in.

Step 5: Add the tofu back to the pan.

Step 6: Mix and heat for another 1-2 minutes or until hot.

What To Serve With Orange Tofu

For a Chinese take-out style meal serve with a side of rice and your favorite veggies.

Go with white jasmine rice or short-grain brown rice. Or switch it up with quinoa or Asian noodles such as soba, udon, or rice noodles.

Enjoy it with stir-fried broccoli, cauliflower, carrots, snap peas, bell pepper, onion, or steamed edamame. You can also steam or oven-roast the veggies.

To finish off the dish, garnish with any of these:

sesame seeds
chopped green onions
chives
orange zest

Plated orange tofu with white rice and orange slices.

Storage and Make-Ahead Instructions

To Store in the Refrigerator: Any leftover vegan orange tofu can be stored in an airtight container in the refrigerator for 3-4 days.

To Store in the Freezer: I have not tried freezing orange tofu, but it should freeze okay.

Make-ahead: Fully prepare the orange tofu according to the instructions. Let it cool to just above room temperature then transfer to an airtight container or into portion-sized containers. Store in the refrigerator for 3-4 days.

Helpful Tips

Press the tofu: If you are using extra-firm tofu or firm tofu you’ll need to press out some of the excess water. This will give it a meatier texture. Super firm tofu is dense with less water and only needs to be patted dry.
Crispy tofu: Allow the tofu to cook on each side for 2-3 minutes for a crispy outside.
Double the recipe: Use a large pan or skillet to cook the tofu. If your pan isn’t big enough you can cook in batches or use the baking instructions instead.
Spiciness: This recipe is only spicy if you add the red pepper flakes. I enjoy it with and without the spice depending on who's eating it and what I pair with the meal.

A plate of orange tofu on top of white rice with sesame seeds and chopped green onions.

Frequently Asked Questions

What does orange tofu taste like?

This vegan orange tofu recipe has a sweet and tangy citrus flavor with hints of fresh garlic and ginger and optional heat from the red pepper flakes.

Can I air-fry the tofu?

Yes! Add the tofu pieces to a bowl and toss with cornstarch, then drizzle with oil and toss again to evenly coat. Place the tofu single layer in the air-fryer basket. Cook at 400ºF for 10-13 minutes. Shake the basket halfway through cooking to crisp all sides.

More Tofu Recipes

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Vegan Orange Tofu