This Orange Tofu is fresh and tangy, super easy to make and naturally vegan and gluten-free!
If you used to be a fan of Orange Chicken in a previous omnivorous life, then you'll love this Vegan Orange Tofu, which is just as delicious as it's traditional counterpart.
Why you'll love this Orange Tofu:
- it's perfectly sticky
- it's salty-sweet
- it's fresh and fruity
- it's full of flavour
- it's tender on the inside and crispy on the outside
- the tofu is pan-fried, meaning it's much healthier and not too greasy
- it's refined sugar free
- it comes together in 35 minutes!
How to make this Orange Tofu
Scroll down to the bottom of the post for the full recipe including measurements and full instructions.
For the tofu:
There's no need to make a batter for the tofu, as you can just coat the tofu in cornflour (cornstarch), which creates a naturally gluten-free crispy tofu and transforms the cubes of bland tofu into crispy, tender, juicy bites of deliciousness ready to absorb some serious flavour.
- Coat the tofu cubes in cornflour (cornstarch).
- Fry the tofu in a frying pan for a few minutes on each side, turning over halfway through.
Tip: It's easiest to use chopsticks to turn over the pieces of tofu. Cook them until crispy and lightly browned, but be careful not to overcook them, otherwise the tofu will become tough.
- Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil).
For the sauce:
The super easy orange sauce is made with some basic ingredients that you probably already have in your kitchen right now:
- ginger + garlic
- tamari (or soy sauce)
- apple cider vinegar (or rice or white vinegar)
- agave syrup (or any other sweetener)
- orange juice (freshly squeezed or from a carton)
The orange juice reduces as it cooks and a little cornflour (cornstarch) turns it into a beautifully sticky, salty-sweet, tangy, citrusy sauce that cling to the cubes of crispy tofu.
Tip: Be very careful with cornflour (cornstarch) as it can easily turn clumpy. Dissolve it first in a tiny splash of water in a small bowl, until you get a small amount of white liquid (make sure it's not too thick). Make sure it has dissolved completely. Add the cornflour mixture carefully a tiny bit at a time, stirring well to ensure it doesn't clump. If the texture of the sauce looks too thick after you've added the cornflour, add extra water.
How to serve Orange Tofu
This Orange Tofu is delicious served with rice, and some stir-fried vegetables - here's my go-to recipe.
How long does this Orange Tofu keep for?
More flavourful tofu recipes:
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Orange Tofu (Vegan + GF)
Ingredients
For the tofu:
- 400 g (14 oz) firm tofu
- 6 tablespoon cornflour (cornstarch)
- 3 tablespoons vegetable oil (or rapeseed oil)
For the sauce:
- 1 tablespoon vegetable oil (or rapeseed oil)
- 1 cm (½ inch) ginger , peeled and minced
- 2 garlic cloves , minced
- 3 tablespoons tamari (or soy sauce if not gluten-free)
- 2 teaspoons apple cider vinegar (or rice or white vinegar - ensure gluten-free if necessary)
- 1 teaspoon agave syrup (or sub any other sweetener)
- 150 ml (⅔ cup) orange juice (freshly squeezed or from a carton)
- 1 tablespoon cornflour (cornstarch)
To serve (optional):
- Cooked brown or white rice
- Spring onion , thinly sliced
- Sesame seeds
Instructions
For the tofu:
- Drain the tofu, pat dry with a paper towel, and cut into small cubes
- Place the cornflour in a large bowl, take a cube of tofu, coat it in the flour and place on a plate
- Repeat for the rest of the tofu, adding extra cornflour if necessary
- Heat up the oil in a frying pan until hot
- Once the oil is hot, keep it on a medium heat and add the cornflour-coated tofu
- Fry for a few minutes on each side, turning over halfway through (it's easiest to do this using chopsticks)
- Cook it until it's crispy and lightly browned, but be careful not to overcook, otherwise it'll become tough
- Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil)
For the sauce:
- Heat up the oil in a frying pan - you can use the same frying pan you used to fry the tofu, or you can start to cook the sauce in a separate frying pan whilst you cook the tofu
- Add the ginger and garlic once hot and fry for a couple of minutes until fragrant
- Add the tamari, vinegar, agave syrup and orange juice
- Place the cornflour in a small bowl and dissolve in a tiny splash of water - make sure it has completely dissolved
- Keeping the pan on a low heat, carefully add the cornflour mixture, stirring regularly to avoid clumping
- Keep heating until the sauce is thickened - add an extra splash of water if it's too thick
- Add the cooked tofu and mix well
- Best enjoyed immediately, but leftovers can be kept covered in the fridge for up to a couple of days, and can be reheated in a frying pan
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Rosemary
So easy and do tasty. I had baked a block of tofu as I had to use it up but I didn’t feel like freezing it or frying it. Then I remembered you always have such yummy sauces so I whipped up the orange sauce, heated the baked tofu in it, served it over rice and sprinkled it with some chopped green onion. So pretty and delicious.
Thanks, Rhian, for another great recipe.
Rhian Williams
Thank you so much, so happy to hear you liked it!!