Sticky Orange Tofu

What to expect from this recipe?

This orange tofu recipe is another delicious and vegan alternative to the popular Chinese take-out, orange chicken. If you want to make a copycat at home, choosing tofu is the easiest and cheapest protein.

Our crispy vegan orange tofu recipe takes all the sweet, sour, and spicy flavors and turns it into an easy, but spectacular homemade meal. The sticky orange sauce is a tangy combination of cornstarch, orange juice, orange zest, cane sugar, soy sauce, sriracha, rice vinegar, minced garlic, ginger, and molasses. It is then tossed with breaded and deep-fried tofu to create a delectable combination of flavors and textures.

Here’s why this is the best orange tofu recipe:

• It is easy to make at home with equipment you likely already have in your kitchen.
• It is an excellent source of protein and is completely gluten-free.
• Unlike the baked recipes, this recipe has a crispy deep-fried texture, just like the recipe from the restaurant.
• It can be customized to your taste and preferences using alternative ingredients, toppings, and sides.

Ingredients

We recommend using firm tofu or extra firm tofu, since they are the perfect candidates for deep-frying. However, the magic of the recipe lies in the orange sauce! Here is what else you’ll need to recreate it:

Orange Sauce

• Corn starch
• Orange juice – 100% orange juice will provide the best results.
• Orange zest
• Cane sugar
• Soy sauce – use tamari to make it gluten-free.
• Sriracha – Any other chili paste will also do the trick.
• Rice vinegar
• Vegetable oil
• Garlic (minced)
• Ginger (minced)
• Molasses

Wet batter

• Dairy-free milk – We recommend oat, almond, or cashew milk.
• Chickpea flour
• White rice flour – You can also use all-purpose flour.
• Salt and black pepper
• Garlic powder

Dry batter

• White rice flour – You can also use all-purpose flour.
• Corn starch – Tapioca flour is also a good substitute.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

Preparing the orange sauce

1. Peel and mince the ginger and the garlic. Next, wash and grate some orange zest.
2. In a small bowl, mix the cornstarch, orange juice (100%), orange zest, cane sugar, soy sauce (or tamari), sriracha (or other chili paste), and white rice vinegar.
3. Heat a saucepan over medium heat. Then, add oil, followed by the minced garlic and ginger. Sautee for 1-2 minutes.
4. Stir in the cornstarch mixture from the small bowl, mixing well. Cook the mixture for a couple of minutes until the cornstarch is activated and the sauce thickens.
5. Add the molasses and stir well. When the sauce becomes thick and sticky, consider it done.

Preparing the batters

1. Wet batter: In a shallow bowl, whisk together the dairy-free milk, chickpea flour, white rice flour (or all-purpose flour), garlic powder, salt, and black pepper. The coating is ready when it reaches the texture of thick pancake batter (slow-flowing but not too dense). If the flour starts to thicken, add a teaspoon of water to thin it out again.
2. Dry batter: In a second, separate shallow bowl, use a spoon to mix the white rice flour (or all-purpose flour), cornstarch, salt, and black pepper.

Breading the tofu

1. Press the tofu, then cut it into ½-inch bite-sized cubes.
2. Take the two bowls with the wet and dry batter and place them side by side.
3. Dip the tofu cubes in the wet batter, coating them evenly. Give them a gentle shake to get rid of the excess batter.
4. Next, gently transfer the coated tofu cubes into the dry mix bowl and sprinkle the top with the mix. Pat them gently to ensure the bottom of the tofu is coated and that the breading sticks to them evenly.

Deep-frying

1. Add oil (just enough to cover the cubes) to a pot or deep frying pan and heat it over medium-high heat. The oil is hot enough to add the tofu cubes if it sizzles when you drop a bit of coating in it.
2. Slowly add the tofu cubes, ensuring that the pan does not become overcrowded. Stir the cubes occasionally for approximately 3-4 minutes until they become golden brown.

3. Carefully remove them from the pot and place them on a rack to drip the excess oil.

Cooking tips

• Use your fingers for coating – When coating the tofu cubes in the wet batter, I find it much easier to use your fingers versus using a fork or spatula.
• Do not double-coat the breading – The tofu cubes are quite small, so you will not need to double-coat them in the breading. 
• Do not overcrowd the pan – Attempting to deep-fry too much tofu at once can lower the oil’s temperature and increase the cooking time. If you notice that the intensity of the sizzling slows or stops, you may have added too much tofu.

Variations

• Oyster mushrooms – They are the best vegan alternative to chicken since they have a similar texture without the mushroom taste. All you need is a few minutes to hand-shred the mushrooms, and you will have the perfect vegan orange chicken in no time!
• Cauliflower – Another delicious low-carb alternative to orange tofu is orange cauliflower, prepared by breading, deep-frying, and tossing with sticky orange sauce. Cauliflower has a distinct taste and a crunchier texture than mushrooms or chicken. However, once fried and crispy, its appearance could easily fool you! You’ll love it, I am sure.

Serving ideas

• We recommend coating the tofu cubes on a per-serving basis, especially if you do not have a large enough pan or skillet to evenly coat them all at once. We like to take ¼ of the orange sauce and add it to a warm skillet or pan, then toss it well with one serving of fried tofu cubes. 
• It is best to coat the tofu with the sauce while it is still hot. Doing so helps it to stick to the breading much more evenly than when it is cold. If the sauce starts to cool, you can reheat it over medium heat. Ensure not to overheat the sauce, as it can affect the cornstarch and cause the sauce to thin out.
• Once finished, serve it immediately over steamed or cooked white or brown rice. You can also use jasmine rice, cauliflower rice, or sweet potato rice!
• Sprinkle with red pepper flakes, chopped green onions, and sesame seeds for some extra zest. You can also add steamed broccoli on the side for some additional crunch!

Equipment

• Wok, skillet, or frying pan – A wok provides much more pan space to work with as you make and toss the sauce. However, you can also use any cast-iron skillet or non-stick frying pan.
• Whisk – A whisk helps to remove the lumps while mixing the batter.
• Deep frying pan – We recommend a deep-frying pan with a strainer basket as it allows you to cook a larger batch. It is also deep enough to avoid splatters. You can also use a deep stockpot or an enameled cast-iron Dutch oven.

Storing tips

Like most fried and breaded recipes, fried tofu is best served immediately when hot and crunchy. However, if you find yourself with leftovers (we doubt you will), we recommend that you store them as follows:

In the refrigerator: Place the leftover orange tofu in an airtight container and store it in the fridge for up to three days. Use them within 24 hours for the crunchiest texture, as they become dry and soggy with time.

In the freezer: This dish does not freeze well, and we do not recommend it.

Reheating: If the leftover tofu is not coated in sauce, you can reheat it and preserve the crispy texture in an air fryer or by re-frying in hot oil for a couple of seconds. If it is already coated in sauce, place it on a baking sheet with parchment paper and reheat it in the oven (or a toaster oven) for the crispiest texture. We do not recommend reheating in a microwave.

FAQs

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