Orange Tofu

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❤️ Why you’ll love it

I love how the combination of simple ingredients in this recipe results in the best orange tofu you will ever have. The tofu is first coated in a wet batter made with dairy-free milk, chickpea flour, and white rice flour, which gives it a light and crispy texture.

The real star of this dish is the orange sauce, which is sweet, sour, spicy, and sticky. It is made with orange juice, orange zest, cane sugar, and soy sauce for a delicious sweet and sour flavor. Sriracha and rice vinegar give it a nice kick, while the use of cornstarch and molasses helps thicken the sauce and gives it a beautiful, glossy finish.

This recipe is not only easy to follow but also a fun way to get that crispy texture on tofu without frying it. It is a great way to introduce tofu to anyone who may not be a fan of its texture and flavor.

🧾 Key ingredients

This orange tofu recipe is a delicious and healthy vegan alternative to the classic Chinese dish. The best part is that the ingredients are easy to find at your local grocery store. You may even have some of them in your pantry already.

Firm tofu is the star of this dish. It is the perfect meat substitute, with a chewy texture that works well with the crispy batter and tangy orange sauce. For an even more chicken-like texture, freeze the tofu before pressing. This way, it will be chewy and meaty inside.

Chickpea flour and white rice flour are the key ingredients for the batter. They are gluten-free and, when combined with dairy-free milk, give the tofu a crispy, golden coating that is simply irresistible.

Orange juice and orange zest are essential for the tangy, sweet orange sauce. They add a burst of citrus flavor that complements the savory tofu perfectly.

Tamari or soy sauce, sriracha, and rice vinegar are the secret to a well-balanced orange sauce. They add depth of flavor and a hint of heat that takes this dish to the next level.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

To make this orange tofu recipe, the most important piece of equipment you will need is a good quality wok. Its wide and deep shape provides ample space for the tofu cubes to fry evenly without overcrowding. It also allows for the sauce to be easily tossed with the tofu, ensuring that each piece is well coated.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Prepare the wet batter by mixing dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper in a shallow bowl. Whisk the ingredients together until they form a thick pancake batter.

STEP 2
Check the consistency of the batter; it should be slow-flow, but not too dense. If it becomes too thick, add one teaspoon of water to thin it out.

Making the orange tofu

STEP 1
Prepare the tofu by pressing it to remove excess water (I use TofuBud) and then cutting it into half-inch cubes. There are other shapes but for this recipe, cut or torn tofu are usually the best options.

STEP 2
Take a piece of tofu and dip it into the wet batter, making sure to coat it evenly.

STEP 3
Then, transfer it to the bowl of dry batter and coat it with the mixture.

STEP 4
Fill a pot with enough oil to cover the tofu cubes and heat it over medium-high heat. Once the oil is hot, carefully add the coated tofu cubes.

STEP 5
Fry the tofu cubes for 3-4 minutes, stirring occasionally, until they are nicely brown and crispy. Then, remove them from the pot and place them on a rack to drain any excess oil.

STEP 6
While the tofu is frying, prepare the orange sauce. In a small bowl, mix corn starch, orange juice, orange zest, cane sugar, soy sauce, sriracha, and white rice vinegar.

STEP 7
In a separate pan, heat some oil and sauté minced garlic and ginger for 1-2 minutes.

STEP 7
Then, add the orange sauce mixture and cook it for a couple of minutes until it thickens.

STEP 8
Add molasses to the sauce and stir well to combine. Then, add the fried tofu cubes to the pan and toss them in the sauce until they are evenly coated.

STEP 9
Serve the orange tofu on a bed of steamed or cooked rice, and garnish it with sesame seeds and sliced green onions, if desired.

💡 Expert tip

The key to this recipe is to ensure your tofu cubes are coated evenly and lightly with the batter and cornstarch mixture. This will give them a crispy texture once fried. Do not let them sit too long in the wet batter or dry mix, and do not press the dry mix onto them too firmly. Also, do not overcrowd the pot when frying. It is better to fry them in several smaller portions.

🔄 Variations

Try a different texture with oyster mushrooms. If you are looking for a vegan alternative to chicken that has a similar texture without a strong mushroom flavor, these mushrooms are the best option. They are easy to hand-shred and will absorb the flavors of the orange sauce beautifully.

If you are watching your carb intake, consider making orange cauliflower. This low-carbohydrates alternative is a delicious twist on the classic recipe. The cauliflower is bread, deep-fried, and then tossed in the sticky orange sauce, offering a unique texture and flavor while keeping the dish low in carbs.

Experiment with different tofu textures. You can try this recipe with silken tofu for a softer texture or extra-firm tofu for a chewier texture. Each type of tofu will give the dish a unique twist and a different texture, keeping the recipe exciting and versatile.

🥣 Serving ideas

This orange tofu is a versatile and delicious dish that can be enjoyed in a variety of ways.

One of my favorite ways to enjoy this dish is by serving it over a bed of steamed or cooked rice. White or brown rice works great, and you can also try it with jasmine rice for a fragrant twist. If you are looking for a low-carbohydrates option, consider serving it over riced sweet potato.

In addition to rice, you can also serve this orange tofu with your favorite noodles. It pairs well with udon, soba, or rice noodles. For a healthy and colorful plate, try it with zucchini noodles or spaghetti squash.

I also love to add some extra vegetables on the side. Steamed broccoli is a classic choice that adds a pop of green color and a refreshing crunch. You can also serve it with sautéed bok choy, snap peas, or bell peppers.

If you like a bit of heat, sprinkle some red pepper flakes on top. Chopped green onions and sesame seeds are also great for adding a fresh, nutty flavor.

❄️ Storing tips

This orange tofu recipe is best enjoyed fresh, with the tofu maintaining its crispy texture. However, you can store the leftovers and reheat them to preserve the flavors.

To store, allow the tofu to cool completely. Once cooled, place it in an airtlight container and store it in the refrigerator. It will stay fresh and delicious for up to three days.

I do not recommend freezing the tofu as the crispy texture of the batter will be lost in the process.

To reheat the tofu, you can use an air fryer or re-fry it in hot oil. This will help to maintain the crispy texture of the tofu. If the tofu is already coated in the orange sauce, you can reheat it in the oven. I do not recommend using the microwave for reheating as it can make the coating soggy.

🤔 FAQs

Related recipes

If you love my crispy orange tofu recipe, try the other two using the same orange sauce. Have you heard of Gobi Manchurian? It is also battered and deep-fried, but its sauce has a spicier profile with Indian-Chinese influences.

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