This Vegan Orange Tofu dish has crispy tofu in an Asian-style sweet orange sauce. D elicious and easy-to-make. It is so good you’ll be going back for seconds!

I’m always feeling like I need to come up with new recipes to share with you, but what I sometimes forget is just because I’ve been making something for years, doesn’t mean it isn’t new to you. I should share with you my old favorites, as well as the new ones because if I’m still making something after this long, you KNOW it’s got to be good!

I’ve been making this orange tofu ever since I first gave up meat. The sauce will always be one of my favorites because it is soooo yummy. I love to serve it over rice (sometimes cauliflower rice) with steamed broccoli on the side.

The tofu is seasoned and lightly breaded (if desired) using cornstarch, then fried in light oil for a couple of minutes on each side. I like to use a cast iron skillet, as it helps with crispiness, though it isn’t required.

The sauce consists mostly of sweet orange marmalade. Be sure not to use one that is too tart. Minced ginger and garlic are sauteéd briefly in sesame oil before adding the sauce. Cornstarch (or tapioca starch for grain-free) needs to be whisked in to thicken the sauce. Then the cooked tofu can be added in to reheat. It’s that simple!

Do you have a weak spot for this sweet orange sauce, like me? Let me know if you’ve enjoyed this dish by leaving a comment below, or take a pic and tag me on Instagram, @veggiesattiffanis.

Print Vegan Orange Tofu Crispy tofu in an Asian-style sweet orange sauce. Total Time 35 minutes Servings 2 Author Tiffani Wells Ingredients For the tofu… 1 block tofu drained, pressed, and cubed

2 Tbsp cornstarch Omit for grain-free. Cornstarch gives the tofu a light breading, but tofu will still become crisp without.

1/4 tsp powdered ginger

1/8 tsp garlic powder

1/8 tsp sea salt

1/8 tsp white pepper (or black pepper is fine too)

olive oil or oil of choice for cooking For the sauce… 1/2 cup sweet orange marmalade

1 1/2 Tbsp gluten-free tamari or soy sauce

1 1/2 Tbsp seasoned rice vinegar

1/2 Tbsp toasted sesame oil or substitute regular sesame oil

1/2 tsp ginger, minced

1/4 tsp garlic, minced

1 Tbsp corn starch or substitute tapioca starch for grain-free Optional for serving… 1 green onion, chopped

1/2 Tbsp toasted sesame seeds

2 servings rice or cauliflower rice

2 servings steamed broccoli Instructions In a small mixing bowl, whisk together 2 tablespoons cornstarch (if using) with the powdered ginger, garlic powder, salt, and pepper. Sprinkle the mixture over all sides of the cubed tofu.

Heat a large skillet (I use cast iron) on medium heat. Drizzle with oil and once hot, add the tofu. Cook for tofu 2 – 4 minutes on each side, or until lightly browned. Once done, transfer tofu pieces to paper towels.

In a medium mixing bowl, whisk together the marmalade, tamari, and rice vinegar.

In a separate skillet (or you can use the same one if first wiped clean, but I don’t normally use cast iron for this part), over medium heat, add the sesame oil. Once hot, turn the temperature to medium-low. Add the minced ginger and garlic. Sauté for 1 minute, careful not to let them burn.

Add the marmalade mixture to the skillet and turn the heat back to medium (unless the sauce starts to boil, then you’ll want to keep the temperature down). Sift in cornstarch, whisking the entire time.

Turn heat to low until the sauce has thickened. Stir in the tofu and turn the heat back up to medium or medium-low. Heat tofu in sauce for 3 – 5 minutes or until thoroughly reheated. If desired, serve over or alongside rice (or cauliflower rice) and/or steamed broccoli. Top with toasted sesame seeds and/or chopped green onions.

5 / 5 ( 1 vote )

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