Vegan Crispy Orange Tofu is a veganized orange chicken recipe that is healthier, low fat, but still so delicious! Try this vegan take-out recipe over rice, noodles, or with a side of veggies for a high-protein plant based meal.
There is nothing wrong with treating yourself to Chinese take-out or going out to eat. But if you’re trying to stay healthy or lose weight, take-out replacements, like this orange tofu, can be really helpful on your fitness journey. This veganized orange chicken is low fat, baked instead of fried, and can also be made gluten free with ease.
Stay healthy even if you have a busy life. Download my free eCookbook with 10 easy plant based recipe that are all ready in 30 minutes or less! Plus, many of these recipes make a great meal prep. Did I mention it is FREE?
How To Make Crispy Tofu Without Frying
The best flour to use to make crispy baked tofu is chickpea flour. It is the best at crisping up in the oven without oil. However, this tofu recipe works well with any flour. I have used oat flour, whole grain wheat flour, and tapioca flour/starch, all with success.
Since this recipe does not have oil, you will need to line the baking sheet with parchment paper, or use a silicone baking mat. I love using baking mats since they reduce trash and are super non-stick.
I hope you liked this vegan orange tofu recipe! If you want to learn more ways to make tofu taste great, check out these vegan recipes:
- Seasoned Tofu Sandwich – this vegan sandwich is the perfect high-protein vegan lunch prep recipe.
- Tofu Banh Mi – the incredible flavors of this plant based banh mi will have you craving it all the time!
- Almond Crusted Lemon Pepper Tofu Cutlets – these breaded tofu cutlets are like Shake-n-Bake, but a million times better.
- Super Quick Teriyaki Tofu – this tofu recipe is so easy that it will be your new go-to tofu prep to add to stir fry or salads.
Vegan Crispy Orange Tofu Recipe
- Total Time45 min
- Yield4 servings
For the Orange Sauce
- 1 cup low sodium vegetable broth
- 1/2 cup orange juice
- 1/3 cup maple syrup or agave syrup
- 1/4 cup rice vinegar
- 4 garlic cloves, minced or grated
- 1/2 inch ginger root, grated
- 1 TBSP sesame seeds
- 2 tsp Sriracha (optional)
- 2 tsp sesame oil
- 3 tsp orange zest
- 3 TBSP low sodium soy sauce
- 3 TBSP arrowroot or tapioca starch
- 1/4 cup cold water
First Breading Layer
- 1/2 cup flour
- 1/2 cup water
Second Breading Layer
- 1 cup Panko
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 TBSP sesame seeds
- 1 block (16 oz.) extra firm tofu
- 1/4 cup chopped green onion
Preheat oven to 400F. Prepare the sauce by combining all sauce ingredients in a bowl, except the arrowroot starch and water. Transfer to a pot and heat until hot, but not boiling. Dissolve the starch in the water and slowly mix into the hot sauce. Continue to stir occasionally until the sauce becomes thick (about 5-10 minutes). Remove from heat, and set aside.
Prepare the breading mixtures in two separate containers: Mix the flour and water in one container. Whisk the Panko, onion powder, garlic powder, and sesame seeds in another container.
Chop the tofu into 1-inch cubes. Mix the tofu with the first breading layer. Then mix the tofu with the second breading layer. Spread the breaded tofu cubes over a lined baking sheet. Bake at 400F for 20 minutes.
Coat the tofu with the orange sauce and enjoy over rice or noodles!
I hope you love this vegan tofu sandwich recipe! For more deliciousness, check out my cookbooks.