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5 from 5 votes

Vegan Orange Tofu

by: claire cary

Crispy, saucy and full of flavor, this baked orange tofu is an easy weeknight dinner you're going to love. It tastes just like your favorite take-out dish, but made with simple, every day ingredients.
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Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
4

Ingredients

Tofu:

  • 1 16 ounce block extra firm tofu
  • 1 tablespoon low sodium soy sauce or tamari
  • 1 tablespoon cornstarch
  • 3 tablespoons gluten free breadcrumbs can sub regular

Orange Sauce:

  • 1 cup freshly squeezed orange juice see notes
  • 1 tablespoon orange zest
  • 2-4 tablespoons coconut or brown sugar*
  • 1 ½ tablespoons rice vinegar
  • ¼ cup cup low sodium soy sauce or tamari
  • 2 cloves garlic
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon olive oil
  • 2 teaspoon sriracha or to taste
  • 1 ½ tablespoons corn starch

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Remove the tofu from the package and drain off any excess liquid.
  • Wrap in a towel to dry out slightly.
  • Cut into roughly 1 cubes and add to a bowl.
  • Toss with the 1 tbsp of soy sauce until combined. Then add in the cornstarch and toss to combine, then the breadcrumbs and toss until well coated.
  • Add to a baking sheet lined with parchment paper and spread the tofu evenly. It crisps up best when the pieces aren't touching.
  • Bake for 25 minutes or until golden brown.
  • During the final 10 or so minutes, add the minced garlic and ginger to a pan with the oil.
  • Saute for about 3 minutes or until golden brown and fragrant.
  • Add all remaining ingredients for the sauce aside from the cornstarch and whisk together.
  • In a small bowl, whisk the cornstarch with 2 tbsp of water, then add to the pot.
  • Let simmer over low heat to thicken. If it doesn't thicken enough after about 5 minutes, make a second "slurry" with about 2 teaspoons of cornstarch and 1 tablespoon of water. Whisk that in until thickened.
  • Remove the tofu from the oven and let cool for about 5 minutes. Toss with the sauce once it has thickened and serve immediately. I like to serve it with fresh white rice & steamed broccoli. Enjoy!

Notes

If you don't want to use breadcrumbs, you can sub for almond flour or leave them out entirely, but that will change the final texture of the tofu.
I highly recommend using freshly squeezed orange juice for the best flavor if you can. If not, regular orange juice will be just fine, but you may want to add extra orange zest to get the best flavor. 
I have tested this recipe with various amounts of sugar, and it is delicious either way. Feel free to lower the amount to your liking but keep in mind this will change the flavor slightly!
Serving: 1bowl / Calories: 246kcal / Carbohydrates: 31g / Protein: 12g / Fat: 9g / Fiber: 1g / Sugar: 11g

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