Orange Tofu in bowl with broccoli and white rice

Easy Vegan Orange Tofu

This post was sponsored by Lee Kum Kee!

Have you ever made your own take out inspired food at home? Well if not, this is your sign to go ahead and get in the kitchen to try this Easy Vegan Orange Tofu recipe!  This dish is super simple to put together and only requires a few common ingredients. I know you’re going to love it this dish!

 Ingredients You’ll Need to Make Vegan Orange Tofu:

How to Make Vegan Orange Tofu:

Making this dish Orange Tofu is really simple. The first thing you want to do is prepare your super or extra firm tofu. I like to cut my tofu into about half inch to one inch cubes, but alternatively you can shred the tofu into pieces/chunks with your hands.

Once your tofu has been cut, it’s time to decide how to cook it. There are a variety of ways that you could choose to cook your tofu. This part is totally up to you. However, my favorite way is by tossing it in cornstarch and air frying it.

Alternatively, you can sauté it in a pan on the stove, fry it in oil, or bake it in the oven. Whatever your favorite way is to cook tofu, I encourage you to do just that!

For the sake of this recipe I am going to stick with my favorite cooking method- the air fryer. Add your cubed tofu to a large bowl and add a generous amount of cornstarch to it. In addition, add a pinch of salt to season and use a spoon to toss the tofu in the cornstarch mixture.

Once each piece of the tofu has been generously covered, transfer them to the air fryer and spray them with oil. Cook on 400° for 20 minutes.

While the tofu is cooking, you can begin preparing the orange sauce. Once you’ve measured out and/or prepped all of your ingredients warm a large pan over medium heat. Add about one tablespoon of Lee Kum Kee Sesame Oil, then add in your minced garlic and sauté until fragrant.

I love Lee Kum Kee products because they’re packed with so much flavor and always give my Asian-inspired dishes an additional dose of authenticity!

At this point you’re ready to add in the ground ginger, sugar, Lee Kum Kee Sriracha Chili Sauce, orange juice, white vinegar, and soy sauce. Stir all of these ingredients together until they are well combined and increase heat to a medium high temperature.

In a small dish mix together two tablespoons of water along with two tablespoons of cornstarch. Once the orange sauce mixture has reached a low boil, add in a little bit of the cornstarch mixture at a time while stirring. The cornstarch mixture will help to thicken the sauce so that it’s the consistency you know and love. 

More than likely you won’t need the entire amount, so just add a little at a time until you’ve reached the thickness you want. If by chance you’ve added too much, simply add a little bit of water at a time to the mixture while stirring until it begins to loosen to your desired thickness.

By this point your tofu is likely ready, so go ahead and add it to the pan with the orange sauce and mix together until all of the tofu has been covered. My favorite way to serve this Orange Tofu dish is of course alongside a generous portion of sticky white rice and steamed broccoli. Garnish this dish with sesame seeds and prepared to enjoy! 

I know you’ll love this Easy Vegan Orange Tofu recipe! It’s easy to make, delicious and tastes just like takeout food, but better! Give this recipe a try and let me know how it goes in the comments below!

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Orange Tofu in bowl with broccoli and white rice
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5 from 6 votes

Easy Vegan Orange Tofu

Crispy tofu pieces tossed in a simple orange sauce that's perfect for at home take out!
Course Main Course
Cuisine American, Chinese
Keyword Tofu
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 379kcal

Ingredients

  • 1 package extra firm tofu pressed and water removed – cut into ½ – 1 inch cubes
  • Cornstarch
  • salt and pepper to taste
  • enough spray oil for air frying (I used olive oil)

Orange Sauce

Instructions

  • In a large bowl, add the diced tofu and toss with a generous amount of cornstarch. Season with salt and pepper to taste.
    1 package extra firm tofu, Cornstarch, salt and pepper to taste
  • Transfer the coated tofu to your air fryer basket and spray generously with oil.
    enough spray oil for air frying
  • Bake on 400° for 20 minutes.
  • While the tofu is cooking, begin preparing the orange sauce in a large pan.
  • Over medium heat, add Lee Kum Kee Sesame Oil. Add in the minced garlic and sauté until fragrant.
    1 tbsp Lee Kum Kee Sesame Oil, 1 tbsp minced garlic
  • Add in ground ginger, sugar, orange juice, Lee Kum Kee Sriracha Chili Sauce, vinegar, and soy sauce. Stir until sugar has dissolved and increase heat to a medium high temperature.
    1 tsp ground ginger, ⅓ cup organic cane sugar, ¼ cup orange juice, ½ tsp Lee Kum Kee Sriracha Chili Sauce, ¼ cup white vinegar, 2 tbsp soy sauce
  • Once the mixture has reached a low boil, reduce heat and add the cornstarch and water mixture a little at a time (may not need the entire amount). Whisk to combine. Continue stirring until a syrup-like mixture is formed.
    2 tbsp water+2 tbsp cornstarch mixed together
  • Once your tofu is done cooking, toss it in the sauce until each piece is coated. 
  • Plate the orange tofu with optional rice and broccoli. Enjoy!
    white rice, steamed broccoli

Nutrition

Calories: 379kcal | Carbohydrates: 10.8g | Protein: 35.8g | Fat: 21g | Saturated Fat: 0.5g | Sodium: 487mg | Fiber: 0.2g | Sugar: 5.4g | Calcium: 532mg | Iron: 5mg

8 Comments

  1. 5 stars
    This recipe is gold! The sauce tastes better than the restaurants. I’m glad I know how to make this at home now.

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  3. 5 stars
    As someone who is trying to go vegan, this recipe has been my absolute favorite so far! It’s so easy/quick to make and the sauce tastes so authentic! The perfect sub for any Chinese food cravings!

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  5. 5 stars
    I did this yesterday and OMG is so simple and delicious! I used TVP instead of tofu, white rice, steamed broccoli, and carrots. Looking forward to do this again. Thank you for sharing the recipe!

  6. 5 stars
    I adore this recipe! I found this in late 2020 and I’ve been obsessed with it ever since – my absolute favorite (although I love your sweet & sour tofu too!) 🙂

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