This Easy Vegan Orange Tofu is bright, zesty, and super tasty! With crispy tofu coated in a sweet orange sauce, it’s perfect for lunch or dinner.
Making this dish is a breeze! Just toss your tofu in, stir up the sauce, and you’re all set—and trust me, it makes the kitchen smell amazing!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best for a nice texture. If you can’t find tofu, chickpeas are a great plant-based protein alternative, though the texture will be different.
Orange Juice: Freshly squeezed orange juice adds vibrant flavor. If you don’t have oranges, a store-bought orange juice works too; just choose one with no added sugar for better taste.
Maple Syrup: This sweetener balances out the acidity of the orange. You can substitute with agave nectar or even brown sugar, melting it slightly in the sauce for a similar sweetness.
Vegetables: While broccoli and cucumber are great, feel free to swap with your favorite veggies like bell peppers, snap peas, or bok choy for some variety!
How Do I Get Crispy Tofu?
The key to crispy tofu is pressing out as much moisture as possible before cooking. This allows the tofu to absorb more flavors and helps it crisp up nicely. Here’s a step-by-step:
- Wrap the tofu block in a clean kitchen towel and place it on a plate.
- Add something heavy on top, like a cast-iron skillet or a few canned goods, and let it press for about 15-30 minutes.
- Once pressed, cut the tofu into 1-inch cubes for even cooking.
- Fry in hot oil until golden brown on all sides, about 3-4 minutes each side.
For added crispiness, you could also coat the tofu lightly in cornstarch before frying. This helps develop a crunchy outer layer that pairs beautifully with the sauce!
Easy Vegan Orange Tofu Recipe for Beginners
Ingredients You’ll Need:
For the Tofu and Vegetables:
- 14 oz (400g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tbsp vegetable oil (for frying)
- 1 cup cooked jasmine rice
- 1 cup broccoli florets
- 1/2 cup sliced cucumber
- 3 orange segments (for garnish)
For the Orange Sauce:
- 1/2 cup fresh orange juice (about 1 large orange)
- 2 tbsp soy sauce or tamari (for gluten-free)
- 2 tbsp maple syrup or agave nectar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
For Garnish:
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds (white or mixed black and white)
How Much Time Will You Need?
This delicious vegan dish takes about 15 minutes of preparation and about 15 minutes of cooking, totaling around 30 minutes. It’s a quick meal that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu to get rid of excess water. Wrap it in a clean kitchen towel, place a heavy object on top (like a cast-iron skillet), and let it sit for at least 15 minutes. Then, cut the tofu into 1-inch cubes.
2. Cook the Tofu:
In a non-stick skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the tofu cubes. Fry until they are golden brown and crispy, about 3-4 minutes on each side. Once finished, remove the tofu and set it aside.
3. Make the Orange Sauce:
In a small bowl, whisk together the orange juice, soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic until combined.
4. Cook the Sauce:
Pour the orange sauce mixture into the same skillet you used for the tofu. Bring it to a simmer over medium heat. Gradually add the cornstarch slurry while stirring continuously to thicken the sauce, which should take about 2-3 minutes.
5. Combine Tofu and Sauce:
Add the crispy tofu back into the skillet with the orange sauce. Toss gently to coat the tofu evenly in the sauce and heat through for about 1-2 minutes.
6. Prepare the Vegetables:
Steam or blanch the broccoli florets until they are tender-crisp, which should take about 3-4 minutes. If you like, you can toss the cucumber slices with a little salt and pepper for extra flavor.
7. Assemble the Bowl:
Now it’s time to plate! Place a serving of jasmine rice in a bowl, add the orange tofu, steamed broccoli, and cucumber slices. Top it off with orange segments, sliced green onions, and a sprinkle of sesame seeds.
8. Serve:
Your Easy Vegan Orange Tofu bowl is ready to be enjoyed! Dive in and savor the sweet, tangy flavors and fresh ingredients!
This easy recipe is perfect for beginners and packs lots of vibrant flavor with simple ingredients!
FAQ About Easy Vegan Orange Tofu
Can I Use Silken Tofu Instead of Firm Tofu?
It’s best to use firm or extra-firm tofu for this recipe, as silken tofu has a softer texture and may not hold up well during frying. Firm tofu will give you that crispy texture we want!
What If I Don’t Have Maple Syrup?
No problem! You can substitute maple syrup with agave nectar, brown sugar, or even coconut sugar. Just adjust the quantity to taste, ensuring it adds the right amount of sweetness to the sauce.
Can I Add More Vegetables to This Dish?
Absolutely! Feel free to incorporate any of your favorite vegetables like bell peppers, snap peas, or zucchini. Just adjust the cooking time for the additional veggies to ensure they’re tender and flavorful.
How Do I Store Leftovers?
Store any leftover orange tofu in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to maintain the tofu’s texture.
