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    Recipes » Recipes

    Orange Tofu (Vegan + GF)

    Last updated - July 14, 2021; Published - May 28, 2018 By Rhian Williams 10 Comments

    Jump to Recipe Print Recipe

    This Orange Tofu is fresh and tangy, super easy to make and naturally vegan and gluten-free!

    Cubes of orange tofu topped with black sesame seeds and chopped spring onions in a white bowl with a blue rim against a marble background

    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).
    Cubes of tofu coated in cornflour on a blue plate against a white background
    • 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.

    Golden brown cubes of tofu in a dark brown frying pan against a white background
    • Transfer the cooked tofu onto a plate lined with kitchen paper (to drain away the excess oil).
    Golden brown cubes of tofu on a piece of white kitchen paper against a white background

    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)

    Cubes of brown fried tofu with minced garlic, ginger, sliced spring onions, a slice of orange and a glass of orange juice on a blue plate against a marble background

    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?

    Cubes of orange tofu topped with black sesame and sliced spring onions with white rice on a brown plate

    More flavourful tofu recipes:

    • Tofu Satay Curry
    • Tandoori Tofu
    • Sweet and Sour Tofu
    • Twice-Cooked Tofu
    • Tofu Satay Skewers

    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.

    Cubes of orange tofu topped with black sesame and sliced spring onions with white rice on a brown plate

    Orange Tofu (Vegan + GF)

    This Orange Tofu is fresh and tangy, super easy to make and naturally vegan and gluten-free!
    4.41 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Keyword: vegan chinese takeout, vegan orange chicken, vegan orange tofu
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 294kcal
    Author: Rhian Williams

    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

    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.
    Nutrition Facts
    Orange Tofu (Vegan + GF)
    Amount Per Serving
    Calories 294 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 12g60%
    Sodium 760mg32%
    Potassium 104mg3%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 5g6%
    Protein 11g22%
    Vitamin A 75IU2%
    Vitamin C 19mg23%
    Calcium 135mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

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      Recipe Rating




    1. Rachel

      May 28, 2018 at 10:03 pm

      5 stars
      I certainly wouldn't have thought to put orange and tofu together but it worked out really well and everyone at home loved it 🙂 thanks so much i'll keep an eye out for your future recipes! xx

      Reply
      • Rhian Williams

        May 28, 2018 at 10:54 pm

        Really happy to hear that, thank you so much!

    2. Zoe

      May 29, 2018 at 2:29 am

      This dish was great for dinner. We all loved it!! Thanks for this recipe!

      Reply
      • Rhian Williams

        May 29, 2018 at 3:46 am

        Amazing, thank you so much. Really happy to hear that!

    3. Joy

      May 29, 2018 at 4:45 pm

      Just loved it!!! Served it with the stir fry veg. Used honey instead of agave, and had to double the amount (our family are still on a journey to refined sugar freedom). Looking forward to what we'll cook next!!

      Reply
      • Rhian Williams

        May 30, 2018 at 12:01 am

        Amazing, thank you so much for sharing! Really happy to hear that!

    4. Heidi

      October 09, 2018 at 12:15 am

      5 stars
      Very good! I ended up putting some orange zest in mine for an extra orangy flavor. Simple and deliscous, even my meat loving husband likes it!

      Reply
      • Rhian Williams

        October 09, 2018 at 1:22 pm

        Aw great, thank you so much! So happy to hear that!

    5. Mapusa

      October 06, 2019 at 10:43 am

      Could the tofu be baked, instead of fried, to make this healthier? If so, would it still require cornstarch?

      Reply
      • Rhian Williams

        October 06, 2019 at 6:51 pm

        Hi - yes you could bake it using cornstarch I think. I haven't tested it this way though so can't guarantee 100% - would love to hear how you get on if you try it!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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