Whenever I’m craving that sweet, tangy flavor of takeout orange chicken but want to keep it lighter and plant-based, this sticky orange tofu is my go-to. It’s crisp on the outside, tender inside, and coated in a glossy, citrusy sauce that clings to every bite. Honestly, even the meat lovers at my table can’t resist it.
Tofu has always been a weeknight lifesaver for me—it’s budget-friendly, packed with plant-based protein, and it takes on whatever flavors you throw at it. This version gets all its sweetness from fresh orange juice (no heavy syrups here!) and cooks up in under 30 minutes, making it perfect for busy nights. Served over rice with some steamed broccoli or stir-fried veggies, it’s the kind of cozy, balanced bowl that feels as satisfying as takeout—without the guilt.
Why You’ll Love This Recipe
- Better than takeout – Crisp tofu bites tossed in a sticky, tangy-sweet orange sauce.
- Naturally sweetened – Just fresh orange juice for citrus flavor, no extra sugar.
- Protein-packed – Tofu delivers all the plant-based protein you need.
- Flexible – Works with rice, noodles, or any veggie sides you love.
Ingredients You’ll Need
- Extra firm tofu – The star! Press it well to get rid of excess water so it crisps beautifully.
- Orange juice – Freshly squeezed if possible—it makes the sauce bright and naturally sweet.
- Soy sauce – Adds savory depth (tamari works if you’re gluten-free).
- Garlic & ginger – Fresh, for the best punch of flavor.
- Rice vinegar – Balances the sweetness with a gentle tang.
- Sesame oil – Toasty and nutty; a small splash goes a long way.
- Tomato paste – For richness and body in the sauce.
- Cornstarch – Two jobs: keeps tofu crispy and thickens the sauce into that irresistible sticky glaze.
- Olive oil & black pepper – For crisping the tofu.
- Sesame seeds & green onions – A simple garnish that makes the dish pop.
How to Make Sticky Orange Tofu
- Prep the tofu – Press the tofu well (15 minutes under a heavy book works fine) and cut it into cubes.
- Coat and crisp – Toss tofu in cornstarch, then pan-fry in olive oil until each side is golden and crisp.
- Make the sauce – Whisk together orange juice, soy sauce, vinegar, sesame oil, garlic, ginger, tomato paste, and cornstarch slurry.
- Combine – Push the tofu to the side of the pan, pour the sauce into the center, and stir as it thickens. Toss everything together until glossy and sticky.
- Garnish and serve – Sprinkle sesame seeds and green onions over top, then serve with rice and veggies.
Substitutions & Variations
- Gluten-free – Swap soy sauce for tamari or coconut aminos.
- Nutty crunch – Toss in roasted cashews at the end.
- Different protein – Not a tofu fan? The sauce is amazing with chicken too.
- Make it a bowl – Try it with bok choy and brown rice, quinoa and peppers, or snow peas with jasmine rice.
Tips for Success
- The crispier you want your tofu, the drier it needs to be. Press it well, or try freezing and thawing before cooking—it changes the texture and helps it soak up flavor.
- Work in a single layer when frying tofu so every cube gets that golden crust.
- The sauce thickens quickly, so have it mixed and ready before you add it to the pan.
Storage
- Fridge – Keeps in an airtight container for up to 5 days.
- Reheat – Best in a pan to bring back crispiness, but a quick microwave works too.
- Freezing – Not recommended, as it changes the tofu texture.
FAQs
Can I air fry the tofu?
Yes! Toss in cornstarch, drizzle with oil, and air fry at 390°F for 15–17 minutes, shaking halfway. Then toss in the sauce.
I’ve never tried tofu—what does it taste like?
On its own, it’s mild. But that’s the magic—once it’s coated in this orange sauce, it tastes just like your favorite takeout.
Can I use bottled orange juice?
You can, but fresh juice makes the flavor so much brighter.
This sticky orange tofu is one of those recipes that turns skeptics into tofu fans. It’s zesty, sweet, savory, and perfect for when you want comfort food with a lighter, homemade twist.
Sticky Orange Tofu
This sticky orange tofu is sweet, tangy, and perfectly crispy—just like your favorite takeout, but lighter and fresher. The sauce is naturally sweetened with orange juice, making it both flavorful and wholesome. Serve it over rice with your favorite veggies for a quick, protein-packed meal.
Ingredients
For the tofu
- 1 block (350 g) extra-firm tofu
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
For the sticky orange sauce
- Juice of 1 orange (about ⅓ cup)
- ¼ cup soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, pressed or minced
- ½ teaspoon freshly grated ginger
- ¼ teaspoon black pepper
- Cornstarch slurry (½ tablespoon cornstarch whisked with ½ tablespoon warm water)
For garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the tofu: Drain and press the tofu for about 15 minutes to remove excess moisture. Cut into cubes and toss lightly with cornstarch.
- Heat a large skillet over medium-high heat. Add olive oil and black pepper. Once hot, place the tofu cubes in a single layer and cook 3–5 minutes per side until golden and crispy.
- Make the sauce: In a small bowl or jar, whisk together the orange juice, soy sauce, tomato paste, rice vinegar, sesame oil, garlic, ginger, black pepper, and cornstarch slurry until smooth.
- Combine: Reduce the skillet heat to low and push the tofu to the edges of the pan. Pour the sauce into the center and stir until it begins to thicken. Toss the tofu in the sauce until evenly coated and sticky, about 3 minutes.
- Serve: Sprinkle with sesame seeds and green onions. Enjoy with rice and a side of steamed or stir-fried vegetables.
Notes
- Meal Prep: This dish keeps well in the fridge for up to 4 days. Reheat gently on the stovetop to re-crisp the tofu.
- Variations: Try adding bell peppers, snap peas, or broccoli to the pan for extra veggies.
- Tip: For an even crispier tofu, air-fry the cubes at 400°F for 15 minutes before tossing them in the sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 289Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 924mgCarbohydrates 22gFiber 4gSugar 12gProtein 15g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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