Looking for the perfect plant-based version of your favorite Chinese takeout dish? This crispy baked orange tofu captures all the tangy, sweet, and savory flavors you love about orange chicken while keeping things completely vegan and gluten-free. Perfect for meal prep and healthier than traditional deep-fried versions! Ready in about 30 minutes.

Meet the sweet and savory dinner that has been on repeat as we’ve been traveling around the country! If I can make this in an RV after a long day of travel or hiking, you know it’s easy. Along with my favorite vegan tacos and my go-to kale salad with chickpeas, this orange tofu recipe has become one of the most common meals in my house. If I’m running low on time (or just starving), I’ll use frozen rice to make this recipe even quicker and easier. Jump straight down to the recipe or read through the post for all my best tips, tricks, and substitution ideas. Enjoy!

Why You’ll Love This Recipe

This baked orange tofu strikes the perfect balance between healthy and indulgent. The tofu gets wonderfully crispy in the oven without deep frying, while the orange sauce brings that perfect combination of sweet, tangy, and umami flavors.

We keep it gluten-free by using cornstarch instead of flour to coat the tofu. Whether you’re vegan, gluten-free, or just looking to incorporate more plant-based meals into your routine, this dish delivers restaurant-quality taste right from your kitchen.

How to make vegan orange chicken

Press and dry your tofu. I prefer using extra firm tofu for a better texture. Tear the tofu into chunks. The scraggly edges help mimic the texture of chicken well! Place in a bowl and toss with the cornstarch and salt.

Place the tofu on a baking sheet and spray it with cooking oil. Alternatively, you can fry in a thin layer of oil over medium heat until golden.

Whisk together the orange juice, water, garlic, coconut sugar, tamari, cornstarch, lime juice, rice vinegar, and toasted sesame oil to make the sauce.

Pour into a saucepan and bring the sauce mixture to a simmer over low heat, whisking constantly, until thickened. Toss in the tofu to coat. Serve over rice with your favorite veggies!

Substitutions and Variations

  • Soy-Free: Replace tamari with coconut aminos and use a soy-free tofu, like fava tofu from Big Mountain Farms
  • Sugar Alternatives: Swap coconut sugar for maple syrup or agave nectar
  • Cornstarch Alternatives: Arrowroot powder or potato starch works well
  • Add Some Heat: Add sriracha, chili crisp, or red pepper flakes for extra spice

Tips and Tricks for the Best Orange Tofu!

  1. Press your tofu well! Especially if it’s on the softer side. Make sure to dry it very well with towels too. The drier your tofu, the crispier it will get in the oven.
  2. Don’t skip the cornstarch coating – it’s essential for achieving that crispy exterior.
  3. Use fresh orange juice rather than bottled for the best flavor.
  4. Line your baking sheet with parchment paper to prevent sticking.
  5. Keep the sauce separate until serving if you’re meal-prepping.

Storage and Leftovers

  • Refrigerator: Store leftover orange tofu in an airtight container for up to 4 days.
  • Freezer: Freeze the baked tofu (without sauce) for up to 3 months. The sauce can be stored separately in the freezer and defrosted before use.
  • Reheating: For best results, reheat in a skillet to restore crispiness.
  • Meal Prep: Prepare the tofu and sauce separately and combine just before serving.

How to serve Orange Tofu

Serve your orange tofu over steamed rice or cauliflower rice, and garnish with sesame seeds, green onions, and extra orange zest. Add steamed broccoli or snap peas on the side for a complete meal.

Time-Saving Tip: use frozen rice (I like Trader Joe’s jasmine & brown rice) to make this meal even quicker to throw together!

This vegan orange chicken alternative is perfect for busy weeknights, meal prep, or when you’re craving takeout but want a healthier option. Give it a try and discover your new favorite way to prepare tofu!

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Crispy Baked Orange Tofu

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  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 to 3 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Chinese
  • Diet: Vegan
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Description

Looking for the perfect plant-based version of your favorite Chinese takeout dish? This crispy baked orange tofu captures all the tangy, sweet, and savory flavors you love about orange chicken, while keeping things completely vegan and gluten-free. Perfect for meal prep and healthier than traditional deep-fried versions!

Ingredients

Scale

For the tofu

  • 1 pack extra-firm tofu, drained, pressed lightly and ripped into 1–2” pieces (the craggly edges help mimic chicken)
  • 2 tablespoons tapioca starch or cornstarch
  • 1/2 teaspoon sea salt
  • Oil spray

Orange sauce

  • 2 tablespoons tapioca starch or cornstarch
  • 2/3 cup fresh-squeezed orange juice, plus the zest of the oranges
  • 1/2 cup water
  • 3 garlic cloves, finely chopped
  • 3 tablespoon coconut sugar
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil

To serve

  • Rice or cauliflower rice
  • Steamed green veggies, like bok choy or broccoli
  • Sesame seeds & green onions, to garnish

Instructions

  1. In a bowl, toss the tofu with the starch and salt until it’s well-coated. Prepare to bake the tofu (you can fry it if preferred; directions below).
  2. Preheat your oven to 425F. Line with parchment if desired, and lay the tofu out in a single layer. Spray evenly with oil and bake for 20 minutes, until crispy. Flip if needed to make crispy on all sides.
  3. While the tofu cooks, place the starch of your choice in a liquid measuring bowl. Add a splash of the water or orange juice and whisk to combine. Add the rest of the ingredients for the orange sauce in a bowl or liquid measuring cup. Taste, and adjust the sweetness/saltiness/tanginess as desired.
  4. Heat a medium saucepan over low heat. Pour the sauce mixture into the pan and bring to a low simmer to thicken, whisking constantly. Once the sauce is lightly thickened, add the tofu and toss to coat.
  5. Serve over rice or cauliflower rice with your vegetables of choice. I love broccoli or boy choi. Garnish with sesame seeds and green onions.

Notes

To fry: In a large saute pan, heat the avocado oil to medium heat. Once it’s hot, add the tofu in a single layer (not overlapping) and cook for 3 to 5 minutes, undisturbed, until golden brown. Once it’s browned, flip the tofu to brown the other side.

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