Crispy Orange Tofu

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There are a few words you can combine together that sound pretty amazing. I think crispy and orange are great examples. But, here’s the question. Is this a case where two’s company and three’s a crowd? Because some of you might be thinking the last word in Crispy Orange Tofu, spoils the fun. You’ll just have to trust me when I say, it’s perfect! If you haven’t tried tofu before, this would be a great first recipe, because it’s easy, orangey, crispy, and pretty darn tasty too! If you want to make this even healthier, consider serving it with some super easy Cauliflower Rice.

Crispy Orange Tofu is a favorite easy weeknight meal at our house!

Who would have thought that orange would taste so good in a savory dish. I mean, orange is meant for orange juice. Or orange juiliases or orange cake.

See the trend? They’re all sweet.

But Crispy Orange Tofu? I dunno.

But sweet and savory flavors have been coupled together since humans first discovered they had taste buds. OK. I don’t actually know that for a fact, because I wasn’t there, but we do know for sure that savory and sweet has been around for quite awhile.

Crispy Orange Tofu

Crispy Orange Tofu

Orange sauce for Crispy Orange Tofu

It might look like too many steps involved to take on a recipe like this, but I promise you, it’s pretty easy. You simply chop the tofu into cubes, dip them in the batter, lightly sauté/fry them in a skillet, pour on the orange sauce, and serve it over rice.

Most of the time I would recommend marinading tofu because it needs to bathe in something flavorful for awhile in order to be presentable. Sort of like us, right?

But the sauce with this recipe more than serves its purpose in providing flavor and texture to the crispy tofu. Somehow it all works. If you’re curious about which tofu to buy, I recommend checking out my tofu buying guide. For this recipe I recommend an extra firm tofu. The firmer the better!

Crispy Orange Tofu


What You’ll Love About This Crispy Orange Tofu

Well, it’s crispy. That’s pretty nice for a Friday night, or whatever night you find yourself on. OK. Let me get to the point. Calling in for takeout is always a temptation, but it doesn’t really have to be. Call me a control freak (but not to my face, please), but I like to know exactly what’s in what I’m eating. And sometimes I don’t feel so great after eating Chinese takeout. It makes me wonder exactly what I just ate. Do you get me? I thought so.

So, why not just make your own? Throw on a pot of brown rice, chop up the tofu and go to town. Of course, I like to put on some good music so I can get down in the kitchen. I call it my pre-calorie burning period. I’m burning off calories in anticipation of the tasty meal that I’m making. Yum!

Oranges are loaded with Vitamin C so you know you want that in your life. The tofu has lots of protein and we all know how important that is!

Also, this recipe is crispy (did I say that already), sweet, savory, filling, and nutritious, all at the same time!

Crispy Orange Tofu

We hope you love this recipe! If you try it, take a photo and share it using #namelymarly on Instagram. We love seeing your photos!

4.67 from 3 votes
Crispy Orange Tofu
Crispy Orange Tofu
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Enjoy this easy and delicious Crispy Orange Tofu with Sticky Orange Sauce rather than calling out for takeout. You'll enjoy the food and how you feel too!
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 309 kcal
Author: Marly
  • 14 oz package extra firm tofu drained and pressed dry
  • 1 tablespoon flax seeds ground
  • ½ cup water
  • 1/3 cup corn starch
  • 1/3 cup gluten-free flour
  • 1 tablespoon sesame seed oil toasted is best
  • Orange Coating
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • ½ cup chopped green onions
  • zest of 1 orange
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon agave or maple syrup or honey
  • Sticky Orange Sauce
  • Juice of one orange
  • 1 tablespoon corn starch
  • ½ cup water
  • 1 tablespoon agave or maple syrup or honey
  • 2-3 tablespoons tamari or soy sauce
  1. Chop the tofu into small cubes.
  2. In a small bowl combine the flax, water, corn starch, and GF flour. Stir until combined. Add the tofu (in batches works best) and thoroughly coat each piece.

  3. Place a skillet over medium to medium-high heat and add 1 tablespoon of sesame oil. Place 2-3 sheets of paper towels on a plate on the counter near your skillet.

  4. Use tongs to place batter-coated tofu in the heated oil, being careful not to burn yourself. Allow space between each piece for all the sides to get browned. Place the second batch of tofu cubes into the batter.
  5. Back to the skillet, cook the tofu on each side until browned. Place finished pieces of tofu on the paper towels to drain any excess oil.
  6. Add a little more oil to the pan and repeat with the remaining tofu.
  7. In a small bowl combine the Orange Coating ingredients and give them a quick stir.
  8. When all the tofu is cooked, return it all back to the pan and add the Orange Coating and cook over medium heat until nice and thick.
  9. Prepare the Sticky Orange Sauce by combining all the ingredients in a medium microwave-safe bowl. Stir to combine. Heat in the microwave in 30-second increments until nice and thick. It shouldn't take very long. If it gets too thick, add a little hot water and stir to incorporate.
  10. Serve the tofu over brown rice with additional chopped green onions, Sticky Orange Sauce, and sesame seeds. A side of steamed broccoli goes nicely with this dish too!
Recipe Notes

Note: You don't have to make the Orange Sauce, but it's nice to have this to drizzle over the rice.

Nutrition Facts
Crispy Orange Tofu
Amount Per Serving
Calories 309 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 1049mg 44%
Potassium 334mg 10%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 10g
Protein 10g 20%
Vitamin A 3.1%
Vitamin C 12.2%
Calcium 5.4%
Iron 12.6%
* Percent Daily Values are based on a 2000 calorie diet.


Updated by Marly · Permalink

14 Responses to Crispy Orange Tofu

  1. This is perfect! I’ve been wanting to explore the world of tofu ever since having a dish in CA that I really liked! This sounds wonderful!

  2. Ohmygosh, this has me drooling. As I was reading the recipe, I had my fingers crossed that I’ve got all the ingredients here to make this tonight. I do! 🙂

  3. Yum! We used to love orange chicken, so this looks like the perfect make-at-home swap!

  4. Heather B.

    This sounds so delicious! Yum!

  5. Looks delicious! In reading through the recipe, I could not locate the step where the “Orange Coating” is introduced. Do all the ingredients get combined and added at some point? Thanks. Can’t wait to try it.

    • Oh, Lisa, thanks for this comment because I can see where I instructions got a little confusing. I’m fixing it right now so hopefully it will be more clear. Let me know if you have more questions. Thanks!

  6. Ohhh this looks so scrumptious and crunchy!! YUM!

  7. I will be making this Sunday for my friend’s bday lunch. Excited! I will share on instagram for sure.

  8. I made this tonight. I used a large orange and it made the whole dish too orange-y. The dish was okay, but I would not remake it.

    • Hi Olya. I know orange is not a flavor for everyone, especially if you’re not used to orange in a savory dish. One idea if you wanted to try it again, would be to leave the orange zest out of the topping and just have the orange juice in the sauce. That way you can put less sauce on (or more) based on your preference.

  9. HoneyBunny

    Very tasty. Planning to add stir fried onions and red peppers to dish next time to add more texture and color.

  10. My friend ordered this at a small, family owned restaurant. She and I are both lacto-ovo but lean toward veganism. I tested her’s as I had never enjoyed Orange Tofu. This recipe sounds delish and simple. I am cooking it for supper tonight.

    • It is one of our favorites! To be honest, I prefer making it at home so I can reduce the amount of oil. We also love serving it with a LOT of steamed broccoli. So good!


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