4.9 from 96 votes
Vegan Orange Tofu Recipe
This Vegan Orange Tofu recipe features baked tofu cubes coated with cornstarch and a light flour blend for a crispy texture. The tofu is tossed in a vibrant orange sauce made from fresh orange juice, soy sauce, vinegar, maple syrup, ginger, and garlic with a touch of heat from sriracha. Finished with fresh broccoli and garnished with scallions, this dish balances sweet, tangy, and savory flavors.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
193 kcal
Course:
Main Course
Cuisine:
Asian, Vegan, gluten-free
Ingredients
- 14 oz tofu pressed for 15 mins, then cubed, firm
- 2 tbsp cornstarch divided
- 1 tsp flour (rice flour for crispier or all purpose)
- 1/4 tsp salt
- 1/4 tsp garlic powder
- white pepper or black pepper, a good dash
Orange Sauce:
- 4 garlic finely chopped, cloves
- 1 inch ginger , minced or 1 tbsp grated
- 2 tbsp soy sauce or use tamari to make gluten-free
- 2 tbsp white vinegar or rice vinegar
- 1 cup orange juice preferably fresh
- 3 tbsp maple syrup , or use sugar
- 1/4 cup water or broth
- 1.5 tbsp cornstarch , 2 tbsp for thicker sauce
- 1 tsp Sriracha or other hot sauce
- 1/8 tsp salt
Instructions
- Line a stoneware baking dish with parchment or grease. Preheat the oven to 400 deg F(205 C).
- Add cubed tofu to a large bowl. Sprinkle 1 tbsp cornstarch, flour, salt, garlic, and pepper. Close the top of the bowl with a plate or lid and shake to coat. Add more cornstarch and shake again.
- Spread in the stoneware dish. Bake at 400 deg F for 25 to 35 mins. Give the tofu a shake at the 20-minute mark.
- Blanch the broccoli if using. (Tip: I put it in a deep baking dish with water in the oven for 15 -20 mins. Take it out when moving the tofu around).
- Combine all the ingredients for Orange Sauce, except water and cornstarch in a saucepan. Cook over medium heat to bring to a boil. Mix cornstarch in the water well and add into the simmering sauce. Mix and Cook for another 2 mins to thicken. Stir well for even thickening. Taste and adjust salt, sweet, flavor.
- Add the baked tofu to the sauce and toss to coat. Take off heat. Serve with the broccoli, garnished with scallions, pepper flakes, over rice or grains.
Cup of Yum
Notes
- Adding orange zest to the sauce enhances the citrus flavor.
- Increase sriracha for more spiciness or omit for a milder sauce.
- For soy-free version, use chickpea tofu coated in cornstarch and pan-fried instead of baked.
- The recipe is based on a single serving, excluding rice and broccoli.
Nutrition Information
Calories
193kcal
(10%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
4g
(6%)
Sodium
540mg
(23%)
Potassium
188mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
125IU
(3%)
Vitamin C
32.8mg
(36%)
Calcium
153mg
(15%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 193
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Sodium | 540mg | 23% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 32.8mg | 36% |
| Calcium | 153mg | 15% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.