Vegan Orange Tofu

Some dishes do more than just feed you, they lift your mood. This Crispy Vegan Orange Tofu is one of those meals that transforms your kitchen into something bright and alive. The sound of sizzling tofu, the sweet scent of orange caramelising with ginger and garlic, and the glossy sauce catching the light, it is a little theatre in a pan. You start with simple tofu, plain and pale, and within minutes it becomes something golden and bold, each bite sticky, crisp and citrusy. The first taste is always a surprise, tangy orange giving way to sesame warmth and gentle spice. It’s the kind of transformation that keeps you coming back, proof that vegan recipes can be just as crave-worthy as anything on a takeaway menu.

This vegan Asian recipe is fast, balanced and full of texture, mixing tender tofu with sweet onions, crisp carrots, and bright spring onions. Every element comes together with energy, the crunch, the glaze, the light scatter of sesame, all blending into a meal that feels joyful and deeply comforting. Whether you are after vegan Asian recipes that excite the senses or wholesome dishes that sit comfortably among lacto vegetarian recipes, this one captures both worlds beautifully.

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Recipe:

Serves: 4

• Prep time, 20 minutes,

• Cook time, 15 minutes

• Total time, 35 minutes

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Ingredients:

For the crispy tofu

• 700 g firm tofu, drained and pressed

• 2 tbsp cornflour

• 1 tbsp rice flour or plain flour

• 1 tsp fine sea salt

• ½ tsp white pepper

• 2 tbsp neutral oil for pan frying

  
  

For the orange sauce

• Zest of 1 large orange, finely grated

• 120 ml fresh orange juice

• 2 tbsp light soy sauce or tamari

• 2 tbsp rice vinegar

• 2 tbsp maple syrup or sugar

• 1 tbsp tomato ketchup for colour and body

• 1 tsp toasted sesame oil

• 2 tsp fresh ginger, very finely grated

• 1 tsp garlic, very finely grated

• 1 tsp cornflour mixed with 1 tbsp cold water

• Pinch of chilli flakes, optional

  
  

Stir fry vegetables and finish

• 1 medium onion, cut into chunky petals

• 1 medium carrot, sliced on the diagonal

• 4 to 5 spring onions, sliced on the diagonal

• 1 tsp toasted sesame seeds, plus extra to serve

• Extra chilli flakes to taste
  

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Method:

1. Pat the tofu very dry, then cut into even bite size cubes. Toss gently with cornflour, rice flour, salt and white pepper until lightly coated. Shake off any excess so the crust stays thin and crisp.

   
   

2. Heat a wide non stick pan over medium high heat with the neutral oil. Add the tofu in a single layer and fry for 6 to 8 minutes, turning every few minutes, until deeply golden on most sides. Transfer to a plate and keep warm.

   
   

3. In a small bowl whisk together orange zest, orange juice, soy sauce, rice vinegar, maple syrup, ketchup, sesame oil, ginger and garlic. Taste the mixture, it should be bright and sweet savoury with a citrus lift. Adjust sugar or vinegar to your liking. Stir in the cornflour slurry and set aside.

   
   

4. Return the pan to medium high heat with a touch more oil if needed. Add the onion petals and carrot and stir fry for 2 to 3 minutes until the onions take on a little char at the edges and the carrot softens but stays crisp.

   
   

5. Pour in the orange sauce and stir as it comes to a lively bubble. The sauce will turn glossy and thicken in about 30 to 60 seconds.

   
   

6. Tip in the crispy tofu and toss quickly so every piece wears a shiny coat. Add most of the spring onions and the sesame seeds, saving a little for garnish. Cook for 30 seconds more so the flavours settle around the tofu without softening the crust.

   
   

7. Plate while sizzling. Shower with the remaining spring onions and a pinch of sesame seeds. Add chilli flakes if you like heat. Serve with steamed rice or noodles and extra orange zest over the top for fragrance.

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Additional Tips:

• Pressing the tofu for at least 10 minutes helps it fry without spitting and produces a crisp shell with a tender middle.

  
  

• A light dusting of rice flour with the cornflour gives extra shatter to the crust. If you cannot find rice flour, use only cornflour.

  
  

• Zest the orange directly over the bowl so citrus oils fall into the sauce and amplify the aroma.

  
  

• If the sauce gets too thick on the heat, loosen with a splash of water or orange juice and stir for a few seconds.

  
  

• For sesame depth, warm the sesame oil at the very end so it stays fragrant.

  
  

• Find pairing ideas and more vegan Asian recipes at Plantiful Palate

  
  

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Alternative Cooking Methods:

• Air fryer tofu: Toss coated tofu cubes with 1 tbsp oil, cook at 200°C for 12 minutes, shaking once. Finish in a pan with the sauce.

  
  

• Oven baked tofu: Bake coated tofu on a lined tray at 210°C for 18 to 20 minutes until golden, then toss through the hot sauce on the hob.

  
  

• Gluten free: Use tamari instead of soy sauce and check ketchup and vinegar labels.

  
  

• Soy free option: Replace tofu with cauliflower florets or chickpea tofu and cook until crisp before saucing.

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Allergy information / alternatives:

• Gluten free: Use tamari and a certified gluten free ketchup.

  
  

• Nut free: Recipe is naturally nut free, confirm soy sauce brand if sensitive.

  
  

• Soy free: Try cauliflower or chickpea tofu and use coconut aminos.

  
  

• Lacto vegetarian friendly: Works alongside lacto vegetarian recipes for mixed tables.

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Nutritional Information (per serving):

• Calories: 430

• Protein: 20 g

• Carbohydrates: 50 g

• Fat: 16 g

• Sugar: 17 g

• Salt: 1.9 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan Asian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based asian recipes at home that are easy, accessible, and full of flavour.

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Vegan Orange Tofu FAQs

❓ How do I keep tofu crispy once the sauce goes in?

Fry until deep golden, then add to the sauce right at the end and toss for less than a minute. The crust stays crisp and the coating sets glossy.

❓ Can I make orange tofu without a wok?

Yes, a wide non stick frying pan gives plenty of surface area and char. High heat and space in the pan are more important than owning a wok.

❓ What vegetables work best with orange sauce?

Chunky onion petals, diagonal carrot and lots of spring onion give colour and texture without watering down the glaze. Broccoli or peppers also work if cooked hot and fast.

❓ How do I get a bright citrus flavour without bitterness?

Use fresh juice and add the zest at the end of whisking, not while boiling. Adjust sweetness with maple syrup and sharpen with a touch more vinegar to taste.

❓ Can I bake or air fry the tofu instead of pan frying?

Absolutely. Air fryer at 200°C for about 12 minutes or oven at 210°C for about 20 minutes, then sauce on the hob so it stays crisp.

❓ Is this recipe freezer friendly?

The cooked tofu is best fresh. You can freeze the sauce in a jar for up to one month and cook tofu to order.

❓ What should I serve with vegan asian recipes like this?

Steamed jasmine rice, sesame noodles or a garlic sesame baby bok choy salad make perfect partners. See more serving ideas at Plantiful Palate.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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