Crispy Baked Orange Tofu
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!
Servings 2 to 3 servings
Ingredients
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
- 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).1 pack extra-firm tofu, 2 tablespoons tapioca starch or cornstarch, 1/2 teaspoon sea salt
- 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.Oil spray
- While the tofu cooks, place the starch of your choice in a liquid measuring bowl. Add a splash of the water and 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.2 tablespoons tapioca starch or cornstarch, 2/3 cup fresh-squeezed orange juice, 1/2 cup water, 3 garlic cloves, 3 tablespoon coconut sugar, 2 tablespoons tamari or soy sauce, 1 tablespoon lemon or lime juice, 1 teaspoon toasted sesame oil, 1 tablespoon unseasoned rice vinegar
- 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.
- Serve over rice or cauliflower rice with your vegetables of choice. I love broccoli or boy choi. Garnish with sesame seeds and green onions.Rice or cauliflower rice, Steamed green veggies, Sesame seeds & 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.
