This easy orange tofu recipe makes a vegan version of the traditional Chinese dish of orange chicken! Crispy tofu cooks up in a sweet, savory sticky orange sauce for an easy dinner the whole family will love!
Break the tofu up into medium sized pieces and place them in a medium bowl. Add 2 tablespoons of cornstarch to tofu, tossing to coat. Add more cornstarch if needed until tofu has a thick, even coat on it.
Lay the tofu out on a parchment paper lined baking sheet. Spray the top of the tofu with cooking oil and bake in the preheated oven for 20 minutes, turning tofu over halfway through.
Mix the one tablespoon of miso with 2 tablespoons warm water in a small bowl. When miso is dissolved, add the orange juice, soy sauce, and rice wine vinegar. Finally add sugar and stir dissolve. When well mixed add two teaspoons of cornstarch and two teaspoons sesame oil, whisking until smooth.
When the tofu is just about ready, heat 1 tablespoon coconut oil in a wok over medium high heat. When hot, add green onions, garlic, ginger and Sriracha to the pan. Cook stirring constantly until fragrant, about 1-2 minutes.
Add prepared orange sauce mixture to the wok. Bring it to a boil and cook until thickened, approximately 2 minutes.
Add cooked tofu and orange zest to the wok and toss to coat. Warm over low to medium heat until heated thoroughly, about 1-2 minutes.
Serve immediately with rice and steamed broccoli. Top with green onions and sesame seeds.
Air Fryer Tofu
Want to use the air fryer instead of the oven? Add the tofu to the air fryer basket in a single layer. Cook for 10-12 minutes at 375° F turning halfway through the cooking time.
Notes
For crispy tofu, cook in a preheated oven and turn the tofu at least once during cooking. Be sure to drain all the water from the tofu and pat it dry before crumbling.
Don’t skip spraying the tofu with cooking spray. This helps the tofu turn out golden brown while cooking in the oven.
Doubling the recipe? No problem, just use the 2X or 3X feature in the recipe card to easily calculate the measurement of ingredients.
For firmer tofu, freeze the block of tofu and then thaw it out before crumbling up and tossing it with the cornstarch. Just be sure to drain it well when it thaws.