This delicious orange tofu recipe is better than takeout—and healthier. Small cubes of oven-crisped tofu get coated in a sticky, flavorful orange sauce for a plant-based version of classic orange chicken. It’s easy, budget-friendly, and perfect for weeknight dinners.
I’ve always liked tofu, but my husband wasn’t a fan until I learned how to make it crispy in the oven and pair it with a bright orange sauce. The result tastes like your favorite Chinese orange chicken—but vegan. Once you try this orange tofu, you’ll likely skip takeout and enjoy a fresher, healthier version at home.
Key ingredients and substitutions
- Tofu: Use extra-firm tofu for best texture. If you prefer not to use tofu, drained chickpeas can be a good substitute—toss them with the same marinade and coat before baking.
- Arrowroot powder: A great alternative to cornstarch to thicken sauces and for a crisp coating.
- Tamari: A gluten-free substitute for soy sauce; choose low-sodium if desired.
- Rice vinegar: Use the unsweetened kind. White vinegar or white wine vinegar can be used in a pinch.
- Orange: Fresh orange zest and juice provide natural sweetness and bright citrus flavor without adding processed sugar.
How to make crispy oven-baked tofu
Start with extra-firm tofu and remove as much water as possible. Pressing the block before cutting is essential for getting a crispy exterior.
Remove the tofu from its packaging and place it on a clean kitchen towel or paper towels to absorb excess moisture.
Fold the towel over the tofu and set a heavy object on top (a baking sheet and cast-iron skillet work well) for about 15 minutes to press out extra water.
Place the drained block on a cutting board. Slice into 1/4″ strips lengthwise, then crosswise, and finally cut on the side to create small cubes.
In a shallow container with a lid (or a zip-top bag), combine 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon low-sodium tamari. Add the tofu cubes, cover, and shake or toss gently so the marinade coats the pieces evenly.
In a small bowl, mix 1/3 cup arrowroot powder with 1/3 cup ground flax, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon coarse sea salt. Sprinkle or add this mixture to the marinated tofu, seal, and shake until all cubes are evenly coated.
Spread the coated tofu in a single layer on a half sheet pan. Bake in a preheated 425°F oven for 15 minutes, flip the cubes, then bake another 10 minutes until the tofu is golden and crisp outside and tender inside.
Make the orange sauce
In a small saucepan whisk together the sauce ingredients: 2 tablespoons low-sodium tamari, 2 tablespoons maple syrup, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, 1/4 cup water, 1 teaspoon ground turmeric, a grind of black pepper, 1/2 teaspoon crushed red pepper (optional for heat), the zest and juice of one large orange, 4 cloves garlic (grated), and 1 tablespoon grated fresh ginger.
Mix 1 tablespoon arrowroot powder with 2 tablespoons cold water to make a slurry, then whisk it into the sauce. Heat over medium-low, stirring until it barely simmers and thickens (about 2–3 minutes). Reduce heat to low once thickened.
Transfer the baked tofu to a serving bowl.
Pour half the orange sauce over the tofu and toss to coat. Reserve the remaining sauce in a small pitcher to pass at the table or to spoon over rice and vegetables.
Garnish with sesame seeds, sliced green onions, and a pinch of crushed red pepper if desired. The extra sauce is delicious on jasmine rice or roasted vegetables.
Debra’s pro tips
- Save time: buy pre-minced garlic or frozen ginger cubes from the supermarket.
- Save money: grate fresh garlic and ginger with a microplane.
- For extra glaze, add the baked tofu back into the saucepan and toss gently until the sauce becomes a shiny glaze on the cubes.
- Storage: Store leftover tofu and sauce in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in a hot heavy skillet to help the tofu crisp up again while warming the sauce.
While the tofu bakes, cook jasmine rice and roast a tray of broccoli for a simple, complete meal.
Serving suggestions
- Serve with jasmine rice and roasted broccoli for a classic combo.
- For a low-carb option, spoon orange sauce over cauliflower rice.
- Serve with stir-fried vegetables for added color and texture.
More delicious tofu recipes
-
Easy Tofu Satay with Peanut Sauce
-
Crispy Oven Baked Tofu
-
Vegan Tofu Scramble
-
Creamy Vegan Blueberry Tart
If you make this recipe, leave a rating and comment. Share photos on Instagram by tagging @dkhealthcoach and using #debraklein.
Recipe
Orange Tofu Recipe
This orange-glazed tofu is crispy, simple, and full of bright citrus flavor. It makes an easy vegan main that tastes better than takeout.
Equipment
- Half sheet baking pan
- Saucepan
- Tofu press or heavy skillet for pressing
Ingredients
- 1 (15-oz) block extra-firm tofu
- 1 tablespoon toasted sesame oil (for marinade)
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon low-sodium tamari
- 1/3 cup arrowroot powder
- 1/3 cup ground flax
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse sea salt
Orange sauce
- 2 tablespoons low-sodium tamari
- 2 tablespoons maple syrup
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 cup water
- 4 cloves garlic, grated
- 1 tablespoon minced or grated fresh ginger
- 1/2 teaspoon crushed red pepper (optional)
- 1 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- 1 large orange — zest and juice
- 1 tablespoon arrowroot powder dissolved in 2 tablespoons water (slurry)
Instructions
- Drain the tofu and press out as much water as possible (about 15 minutes). If you don’t have a tofu press, place the block on a towel and weight it with a heavy skillet or baking sheet.
- Preheat the oven to 425°F (220°C).
- In a shallow container with a lid or a zip-top bag, combine 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon tamari. Add the cubed tofu and shake to coat.
- Combine 1/3 cup arrowroot, 1/3 cup ground flax, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon sea salt. Add to the marinated tofu, seal, and shake until evenly coated.
- Spread tofu in a single layer on a baking sheet and bake 15 minutes. Flip and bake an additional 10 minutes until crisp and golden.
Orange sauce
- While the tofu bakes, whisk together 2 tablespoons tamari, 2 tablespoons maple syrup, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1/4 cup water, 1 teaspoon turmeric, black pepper, and 1/2 teaspoon crushed red pepper in a small saucepan. Grate garlic and ginger into the pan, grate the orange zest over the pan, then add the orange juice.
- Whisk the arrowroot slurry into the sauce and heat over medium-low until it thickens and barely simmers, about 2–3 minutes. Reduce heat to low.
- When tofu is done, transfer it to a bowl and pour half the sauce over it, tossing to coat. For a glossy glaze, add the tofu to the saucepan and toss gently until coated.
Notes
- Optional toppings: sliced green onions, sesame seeds, crushed red pepper flakes.
- Pro tip: Roast broccoli on a separate tray at 425°F while the tofu finishes baking—add it to the oven when you flip the tofu so both finish at the same time.
Nutrition (per serving)
- Calories: 228 kcal
- Carbohydrates: 31 g
- Protein: 5 g
- Fat: 10 g
- Fiber: 6 g
- Sodium: 674 mg
Did you make this recipe? Please leave a review below and share a photo on Instagram by tagging @dkhealthcoach or using #dkhealtcoach so I can see your creation!