This easy and simple recipe for Vegan Orange Tofu is inspired by the popular Chinese dish. This vegan version is just as good as the original! This recipe is also gluten-free and oil-free!
Crispy baked tofu is tossed in a sweet and sticky orange sauce. This orange sauce is so good! I love how the orange juice makes this sauce sticky and sweet.
I really love baking the tofu before adding it to the sauce. Tofu is tossed with tamari or coconut aminos and cornstarch. The cornstarch helps get the tofu nice and crispy.
The orange sauce is so easy to make. I start the sauce by juicing a few oranges. If you are short on time, just use store-bought orange juice! For aromatics, I like to add garlic and lots of fresh ginger. Maple syrup helps to balance out all the flavors. It also creates a really sticky orange sauce, which I just love!
A cornstarch slurry helps to thick up the sauce. Whenever I'm buying cornstarch, I look for a brand the is non-gmo and organic. I really love Let's Do...Organic brand of cornstarch.
After the tofu gets nice and crispy in the oven, it gets tossed in the thickened orange sauce. This recipe is really simple and easy to make. Perfect for a quick, weeknight dinner.
For a complete meal, I love serving the orange tofu over steamed white rice and broccoli.
Vegan Orange Tofu
This easy and simple recipe for Vegan Orange Tofu is inspired by the popular Chinese dish. This vegan version is just as good as the original! This recipe is also gluten-free and oil-free
- 1 16 Ounce Extra Firm Tofu
- 1 Tablespoon Tamari
- 1 Tablespoon Cornstarch
- For the sauce:
- 1 Cup Orange Juice
- ¼ Water or Vegetable Broth
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Tamari
- 2 Tablespoons Rice Vinegar
- 1 Large Garlic Clove, grated
- 1 teaspoon Fresh Ginger, grated
- 2 Tablespoons Cornstarch
- ¼ Cup Water
- For serving:
- Steamed rice, steamed or roasted broccoli, and green onions sliced for garnish
- Drain the tofu and press the tofu for 15-30 minutes. Once pressed, cut the tofu into cubes.
- Preheat the oven to 400 F. Line a cookie sheet with parchment paper. Set aside.
- In a large bowl, add the cubed tofu, tamari, and cornstarch. Toss to evenly combine the ingredients.
- Place the tofu on the cookie sheet; bake for 25-30 minutes, flipping the tofu halfway through the cooking time.
- Meanwhile, in deep-sided saucepan or skillet, add the orange juice, water, maple syrup, tamari, rice vinegar, garlic, and ginger.
- Bring the sauce to a simmer over medium heat, cook for 2-3 minutes.
- In a small bow, mix together the cornstarch and water.
- Pour the cornstarch slurry into the sauce; stir.
- Cook until the sauce has thickened, about 2 minutes. Taste and adjust seasonings if needed.
- Add the in baked tofu and toss.
- I like to serve this over steamed white rice and broccoli and sliced green onions for garnish.
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