Chinese Takeout Orange Tofu

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I admit that this isn’t the first time I’ve waxed poetic about a tofu recipe, promising it would change your mind about tofu if you weren’t already a fan. And guaranteeing it would blow your mind if you are a tofu lover like me. I am also well aware that even including the word “tofu” in the recipe title ensures that half of my readers may not have even made it this far. But please, I’m on my knees, please make this recipe. Trick your family if you have to. Call it Chinese Takeout. Just make this recipe today and report back tomorrow.

Credit for this masterpiece, Orange Tofu (Takeout Style), goes to Sarah’s Vegan Kitchen. The sweet and tangy sauce is reminiscent of Chinese-American Orange Chicken (dare I say, Panda Express?) without the guilt. I think that there are two essentials for this recipe. The first is to tear the tofu instead of cutting it into cubes. It’s a technique I’ve employed in other tofu recipes and is responsible for a more craggier edge, “chicken-like” experience. The other is using an orange, as opposed to cheating by just using orange juice from the fridge because you didn’t actually have an orange in the house (I’m talking to myself here… thankfully, my friend Ami came to my rescue). There is a pronounced orange flavor in this dish, largely due to the orange zest. Don’t skimp.

And finally, I cooked my tofu in an air fryer and finished it in a saucepan. If you don’t have an air-fryer, have no fear, there are oven instructions included in the notes. Serve this tofu over white or brown rice, alongside your favorite green vegetable. Enjoy!

Orange Tofu
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Orange Tofu

Servings: 2

Ingredients

Crispy Tofu

  • 1 14-16 oz block firm or extra-firm tofu
  • 1 Tbls vegetable oil
  • 1/2 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • black pepper to taste
  • 2 Tbls cornstarch 

Orange Sauce

  • 2 tsp vegetable oil
  • 2 cloves garlic minced
  • 2 tsp minced ginger
  • 2 scallions, sliced whites and greens separated
  • 1/2 tsp red chili flakes
  • 2 Tbls soy sauce
  • 3 Tbls brown sugar 
  • 2 tsp orange zest  you can add more or less depending on how much orange flavor you like
  • 1/2 c orange juice
  • 1 Tbls rice vinegar
  • 2 tsp toasted sesame oil
  • 2 tsp cornstarch

Instructions

Making the Crispy Tofu

  • Drain the block of tofu and use your favorite method to press out the excess moisture for at least 15 minutes. I like to use my tofu press.
  • Tear the tofu into bite-sized pieces and add them to a bowl.
  • Drizzle vegetable oil over the tofu pieces. Sprinkle on salt, onion powder, garlic powder, and black pepper (to preference). Toss to evenly coat. The tofu can be a bit delicate, so a flexible rubber spatula can be helpful to gently toss without the tofu crumbling too much.
  • Sprinkle the cornstarch over the seasoned tofu. Again, gently toss to coat.

Air-Fryer Instructions for Crispy Tofu

  • Transfer the tofu pieces into the basket of your air fryer. (You can spray or lightly brush the bottom of the basket with oil if it isn't nonstick.) It's best if you can keep the pieces in one layer with just a little bit of space in between them (so they don't stick together), but it's okay if they overlap somewhat.
  • Air fry for around 15 minutes at 400°F, or until golden brown and crispy. Give the air fryer basket a shake about every 5 minutes. This will help the tofu to brown and crisp evenly.
  • An important note: Each model of air fryer will work a little differently. The first time you make this recipe, I recommend checking on the tofu periodically as it cooks, just to make sure it doesn't overly brown. The tofu may also cook a little faster if you pressed it longer. More excess moisture = longer cook time. Feel free to add extra cook time (1-2 minutes at a time) to achieve the perfect level of crispiness.

Orange Tofu

  • In a small bowl or measuring cup, add soy sauce, orange zest, orange juice, brown sugar, rice vinegar, toasted sesame oil, and cornstarch. Whisk to combine.
  • Add vegetable oil to a skillet. Add minced garlic, ginger, chili flakes, and the white parts of the green onions *before* turning on the heat. (This will help keep the garlic from burning.) Heat the pan over medium heat. Once it begins to sizzle, sauté for 2-3 minutes, or until the whites of the green onions are turning translucent and the mixture is very fragrant. 
  • Give the orange sauce mixture another whisk to redistribute the cornstarch, then pour the mixture into the pan with the scallions, garlic, ginger, and chili flakes. It should begin to simmer almost immediately. Stir constantly for 1-2 minutes, and the sauce should thicken up.
  • Add the crispy tofu and the green parts of the scallions. Toss to coat, and serve immediately.

Notes

Oven Instructions for Crispy Tofu

  • Preheat oven to 425°F. (You can do this while pressing your tofu.)
  • Arrange the coated tofu pieces on a baking sheet in one layer so they aren’t touching. (You can line your baking sheet with parchment or a silicone mat for easier cleanup.)
  • Bake for 15 minutes, then remove the baking sheet from the oven and give the tofu pieces a toss. Bake for another 15-20 minutes. Exact time can vary based on your particular oven, as well as how long you pressed your tofu. (It will brown a bit faster if you pressed it very thoroughly.) Keep an eye on it and add extra time as needed, in 1-2 minute increments, until the tofu is golden brown and crispy.