Orange Tofu (WFPB, Vegan)
This is an easy-yet-fancy dinner that is perfect for a special occasion (like Valentines Day coming up!). It is fillling and flavorful. I love to serve it with a huge serving of steamed broccoli or roasted brussel sprouts to add color and nutrition. Making half of our plate non-starchy vegetables for every meal is the goal, and it’s easy with this one.
Although this recipe is a big upgrade from Panda Express’s orange chicken (which has 23 grams of fat vs. 7 grams in my recipe). I still consider this a “sometimes” meal because it is not 100% whole-food. Orange juice, soy sauce, and maple syrup aren’t the healthiest ingredients sugar and sodium-wise. Tofu is also processed. But, it’s a delicious meal and still pretty healthy, so I’m posting it!
Tofu, broccoli, and oranges are all high-calcium foods, and 1 serving of the tofu alone without the broccoli or rice gets you 40% of your daily calcium needs. This meal is also high in protein and vitamin C (from all that orange juice). 
If you don’t like tofu, you could use battered and baked cauliflower, chickpeas, seitan or soy curls. Let me know if you try it!
It may seem complicated, because you’ll have rice and broccoli cooking, then the sauce and the tofu to make. Although there are four components, they come together fast.
Are you a tofu-lover? Let me know your thoughts about it!
A healthier twist on Orange Chicken, delicious served with rice and green vegetables. If you don't want very sweet orange tofu, skip the maple syrup and start out with 1/4 cup orange juice and increase if desired.
- 1 14-oz block extra firm tofu
- 2 TBSP cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp garlic powder
- 1/2 TBSP fresh grated ginger root
- 2 TBSP low-sodium soy sauce/tamari/coconut aminos
- 1 TBSP rice vinegar or white vinegar
- 1/2 cup orange juice concentrate (or 1 cup fresh orange juice, and omit water)
- 1/2 cup water
- 3 TBSP pure maple syrup or honey (increase/decrease/omit to control sweetness)
- 1.5 TBSP cornstarch
- 3 cups cooked brown rice
- sesame seeds
- sliced green onions
- red pepper flakes
- steamed broccoli, sauteed bok choy, or roasted brussel sprouts
-
Start cooking the rice, if needed. Cut green vegetables if you'd like to serve with it and get ready to either roast or steam them.
-
To make the tofu, drain the tofu and press it if, if desired, by wrapping it in a towel and placing it under a heavy dish for as much time as you have. I skip this step because I buy very firm tofu that doesn't need pressing.
-
Preheat oven to 400 if you don't use an air fryer. Tear the tofu into chicken-like pieces, or cut into cubes. In a large bowl, combine the cornstarch and spices. Toss the tofu in the mixture by putting a lid or plate on the bowl and shaking until well-coated.
-
Either air-fry the tofu for about 15 minutes at 400 degrees until crispy, shaking every few minutes, or bake in a 400 degree oven for 35 minutes.
-
While the tofu is baking, make the sauce by stirring or blending all the ingredients together. Heat on the stove over medium heat for about 10 minutes, stirring frequently to avoid burning the bottom. Once thick, remove from heat.
-
Put the cooked tofu in a serving dish and pour the orange sauce over and stir gently to coat. Serve with rice, sliced green onions, sesame seeds and red pepper flakes for garnish, if desired. I like to serve with a half a plateful of steamed broccoli.
If you're not into tofu, I bet this sauce would be delicious over chickpeas, seitan, soy curls, tempeh, or battered and baked cauliflower.
Nutrition facts are for 1/4 of the recipe, not including rice or vegetables.
Looks so good! Great pic! Curious what type of tofu you are buying that is allowing you to skip the pressing step. Thanks!
I buy extra firm Soyganic tofu at Winco. It’s the only brand I’ve found that is so firm I don’t have to press it. It’s not very soft at all, and we love it. I recommend pressing for anything less soft.
Yummy! My type of recipe – easy and delicious.
Thanks for this great recipe. I can’t wait to try it. I know my family will love it!
Only our second time trying tofu, and everyone who tried it really enjoyed it! Need to find a different kind of tofu, as ours ended up with a really chewy texture. But the flavor was delicous!
Tofu varies so much, it can be tricky to find the kind you like. I’m glad it was a good experience overall!
This was incredible!! Will make again!
I did a few modifications. I am watching sodium so I did not add salt to tofu or sauce and I felt it tasted great. I only used I tablespoon of low sodium Tamari. I added a little orange zest to sauce. I cooked in oven at 400 for 25 minutes as I like my tofu a little softer. Thank you for putting together this recipe!!
I made this orange sauce to put over tempura cauliflower and veggies and YUM!! Faith! She is a genius with flavors people.
You are so sweet Hillary! Thank you. 🙂
This was delish! We don’t like tofu, so I just used two bags of frozen stir fry veggies and doubled the sauce for our family because I wasn’t sure how much it made. I could have probably just one and a halved it, as I didn’t use all the sauce. The kids liked it, but more importantly my husband liked it!!! That’s a huge win with a WFPB recipe!!!
YAY!
Can you use dried ginger instead of fresh for the sauce? If so how much?
I think so! Maybe 1/2 to 1 tsp? Taste and adjust. 🙂
We liked the tofu before the orange sauce was added! Crispy and perfect. We omitted the maple syrup, but even so, the sauce was way too sweet for us. My three-year-old liked it, though!
Thanks so much for the comment! Original orange chicken is super sweet, but healthy eaters aren’t used to so much sweetness. I’ll make a note of that in the recipe. Thanks again!
We LOVE this! I’ve lost count of how many times I’ve made it and when I do, I triple it.
Thank you!!!
So glad!! Thanks for the report, Anne!