This Vegan Orange Tofu is:
- fresh and tangy
- super easy to make
- naturally 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. It is much healthier though, as it’s:
- pan-fried in just a little swish of oil
- refined sugar free
And what’s more, it’s easy to make and comes together in just over 30 minutes, including the time taken to prepare the tofu and make the orange sauce from scratch.
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.
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, 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 turns it into a beautifully sticky, salty-sweet, tangy, citrusy sauce that cling to the cubes of crispy tofu. A sprinkling of sliced spring onions and sesame seeds brings it to life.
This Vegan Orange Tofu is delicious served with rice, and some stir-fried vegetables (here’s my go-to recipe).
For more flavourful tofu recipes, check out my:
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 on Instagram! Thank you.
Helpful tools to make this Vegan Orange Tofu:
Vegan Orange Tofu (GF)
For the tofu:
- 400 g (14oz) firm tofu
- 6 tbsp cornflour (cornstarch)
- 3 tablespoons vegetable or rapeseed oil
For the sauce:
- 1 tablespoon vegetable or rapeseed oil
- 1 cm (1/2 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 (2/3 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
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 few days, and can be reheated in a frying pan
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