Orange Tofu Recipe (Crispy, Sweet, & Tangy)

Name: Orange Tofu Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 medium cauliflower head (cut into florets); Kosher salt and pepper (to taste); 1 tablespoon smoked paprika; 2 tablespoons olive or vegetable oil (divided); 14 ounces extra firm tofu (pressed and cubed); 2 tablespoons soy sauce; 1/2 teaspoon garlic powder; 3 tablespoons cornstarch; 1 cup fresh orange juice (about 2 large oranges); 1 teaspoon orange zest; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon maple syrup or honey; 1 tablespoon ginger paste; 1/2 teaspoon garlic powder or 1 garlic clove (finely grated); 1 teaspoon sesame oil; 1 ½ tablespoons cornstarch; 2 tablespoons water; pinch of chili flakes or sesame seeds (optional)

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This Crispy Orange Tofu is a meal-prep-friendly, vegan dinner recipe that’s high in protein and full of flavor. The homemade orange sauce features soy, ginger, and garlic for an Asian-inspired taste, tossed with crispy baked tofu and cauliflower for a delicious texture.

A close-up image of crispy orange tofu and cauliflower with rice in a white bowl.

Are you looking for an easy and healthy vegan dinner? This meatless take on the famous Panda Express orange chicken is a perfect meal-prep lunch or dinner that’s high in fiber and protein.

The sweet-sour orange sauce is so simple to make and gives the baked tofu a sticky, caramelized flavor that’s just so good. I roast up cauliflower alongside the tofu too and serve it over rice to create a full meal that’s quick to prep and the whole family loves.

For more tofu recipes, try out my Teriyaki Tofu and Honey-Garlic Air Fryer Tofu.

Recipe Overview

Skill Level

Intermediate

Prep Time

20 mins

Cook Time

30 mins

Ingredients Needed

Below are the ingredients you’ll need to make this Orange Tofu recipe. The full quantities can be found in the recipe card further down the post.

Cauliflower: Fresh cauliflower is best here, but you can use frozen florets if preferred (no need to thaw). Cut into equally-sized florets so they cook evenly. If you do not like cauliflower, use broccoli instead.
Tofu: Use extra-firm tofu as it holds its shape well and becomes nicely crispy when baked.
Cornstarch: Forms a crispy layer on the outside of the tofu and is also used to thicken the orange sauce.
Olive oil: A touch of olive oil is used to help the cauliflower and tofu brown nicely. Avocado oil or vegetable oil also works great.
Soy sauce: Adds a savory, salty flavor to the sauce and tofu. Use gluten-free tamari or coconut aminos instead, if preferred.
Garlic powder: Used to flavor the tofu and add depth to the orange sauce. Fresh garlic can be used in the sauce instead of powdered, if you like.
Smoked paprika: Brings a light, smoky flavor to the cauliflower. Use sweet smoked paprika (not hot smoked) to keep the spice level down.
Orange zest and juice: Fresh-squeezed orange juice is best here as it has a clean flavor. Use the fine side of a grater or a microplane to finely zest the orange.
Rice vinegar: Adds a bit of tang to the orange sauce. Feel free to use lemon juice, lime juice or apple cider vinegar instead.
Maple syrup: I used maple syrup to keep this a vegan-friendly dish. Honey or agave syrup can also be used.
Ginger paste: Use pre-prepared ginger paste or make your own by finely grating fresh ginger root.
Sesame oil: Added to the sauce for an aromatic, toasty flavor.
Chili flakes and sesame seeds: These optional extras add spice and visual appeal to the tofu. Omit if you don’t like them.

How to Make Crispy Orange Tofu

Before you start: Preheat the oven to 425°F. Line two baking sheets with parchment.

Toss the cauliflower florets with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread on one baking sheet.
In a bowl, toss tofu cubes with soy sauce and the remaining tablespoon of olive oil. Sprinkle the cornstarch and garlic powder, tossing until evenly coated. Spread the tofu on the second baking sheet in a single layer.

seasoned cauliflower florets and tofu bites in sheet pans before baking.

Bake both trays for 25-30 mins, flipping halfway for even browning.
Meanwhile, make the orange sauce: In a rimmed pan, combine orange juice, zest, soy sauce, vinegar, maple syrup or agave, ginger, garlic, sesame oil, and chili flakes, if using. Bring to a simmer.

roasted tofu in a sheet pan and then added into a pan with the orange sauce.

Mix the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the orange sauce and cook for 1-2 mins, whisking constantly, until thickened and glossy.
Once the tofu is done baking, add it to the orange sauce and mix to coat. Cook for 1 more minute to caramelize slightly.
Serve the crispy orange tofu and roasted cauliflower over cooked rice and sprinkle with sesame seeds, if desired.

a bowl with sticky orange tofu over rice.

Variations & Tips

Make it gluten-free: Use tamari (certified gluten-free) or coconut aminos in place of the soy sauce.
To press the tofu: Drain the tofu, then wrap it in paper towels. Place on a cutting board and weigh down with a few cookbooks. Let this sit for 30 minutes to drain excess moisture from the tofu. Unwrap before using in the recipe.
Make it extra crispy: To make the tofu extra crispy, tear it into evenly sized pieces instead of cutting it into cubes. The craggy surface of the torn tofu also holds onto more sauce.
Spread the tofu out on the baking sheet; don’t crowd it, so that it can crisp up nicely.
Mixing the cornstarch with water before adding it to the orange sauce prevents it from clumping.
Stir in defrosted edamame beans for some extra veggies and protein.
Sprinkle with thinly sliced scallions for a fresh garnish.
Serve over rice, in lettuce cups, or with cauliflower rice.

Common Questions

How do I get the tofu really crispy?

The key is removing as much moisture as possible from it. Press the tofu for at least 20-30 minutes, then toss it in cornstarch before baking, pan-frying, or air frying. The cornstarch creates that golden, crispy coating.

What type of tofu works best?

Extra-firm tofu works best for crispy orange tofu. It holds its shape and gets the best texture when baked or fried.

Can I make it gluten-free?

Yes. Use tamari or coconut aminos instead of soy sauce, and make sure your cornstarch and other ingredients are certified gluten-free.

Do you have to press the tofu before baking?

Yes. Pressing helps remove excess water so the tofu can crisp up properly and absorb more flavor from the orange sauce.

Can I cook the tofu in the air fryer?

Absolutely. Air fry the coated tofu cubes at 375–400°F for about 12-15 minutes, shaking halfway through, until golden and crispy. Toss with the sauce right before serving.

A hand holding a meal prep bowl filled with rice and crispy orange tofu.

What to serve with Orange Tofu

There are endless options but here are some of my favorite flavor combinations:

White Basmati Rice with Roasted Broccoli and Cauliflower
Serve it with this Cilantro Lime rice and Air Fryer Green Beans
Herbed Couscous and Parmesan Baked Asparagus
Oven Roasted Veggies and Vegan Mashed Potatoes

Storing & Reheating

To store: Store leftovers in an airtight container in the fridge for up to 5 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge, then reheat.
Reheating: Stir the tofu with a splash of water in a pot over a medium-low heat on the stove until piping hot. Alternatively, microwave individual portions in a covered, microwave-safe bowl until piping hot throughout.

More Meal-Prep Recipes

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.