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Easy Vegan Tangy Orange Tofu (Better than Takeout!)

Name: Easy Vegan Tangy Orange Tofu (Better than Takeout!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 1/3 lbs (600 g) tofu, cubed, then coated in; 3 tbsp cornflour + 2 tsp Chinese five-spice; 1 tsp garlic powder; 1 tsp ginger powder; 1 large onion, sliced; 1 tbsp ginger, grated; 4 cloves garlic, crushed; 2 tbsp rice vinegar or any vinegar; 1 red pepper, sliced thin; 3 spring onions (scallions), sliced thin; Fresh coriander (cilantro); 2 tbsp fresh lemon juice; Fresh or dried chilli (optional); 1 orange, freshly squeezed; 2 tbsp soy sauce; 1 tbsp agave syrup or maple syrup; 3/4 cup (180 ml) water; 3 tbsp rice vinegar (or any vinegar); 1 tbsp sriracha/tabasco; 2 tbsp cornflour; 2 tbsp toasted sesame seeds

Looking for a protein-packed lunch or dinner idea? Here’s an easy recipe for vegan tangy orange tofu (and it’s better than takeout!).

Prep Time: 15 Mins | Cook Time: 15 Mins

Total Time: 30 Mins

Servings: Adjustable

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Missing that Chinese-American orange chicken? I’ve got a substitution to satisfy all those cravings. It’s equally crispy, sticky, and tangy—and, dare I say, even better than takeout! The difference? It’s plant-based and so much healthier.

Plus, it can be made in the comfort of your home. And we’ll be using ingredients that you probably already have—or can easily find from your nearest grocery store.

So, without further ado, let’s get started with our easy vegan tangy orange tofu recipe!

Why This Recipe Works

This recipe isn’t just about beating takeout—it’s about creating a dish that speaks to your soul. Here’s why this tangy orange tofu recipe works so well.

Incredible Texture

This air-fried tofu is crispy without any excess oil. This texture combines beautifully with the tender onions and peppers. Finally, the sauce further enhances the experience.

Low Fat and Lots of Protein

By air-frying the tofu and using minimal oil for the vegetables, this dish keeps the fat content low (13.7 grams). This means fewer calories—and a lighter, guilt-free indulgence.

Plus, tofu is a fantastic source of plant-based protein. So, you can expect to feel fuller for longer periods. The protein intake will also help you curb cravings. This means tangy orange tofu is great for weight loss diets.

Balanced Flavours

The secret lies in the balance of sweet, tangy, and savoury. The orange sauce brings citrus sweetness. This is balanced by the tang of rice vinegar—and the savoury depth of soy sauce and sriracha. Finally, the chinese five-spice adds some warmth, while ginger and garlic add aroma.

Recipe Ingredient Notes

Now that you know why this recipe is so amazing, let’s talk about the ingredients you’ll need.

Tofu. I recommend extra firm tofu for this recipe. Be sure to cube it into bite-sized pieces for even cooking. If you’re looking for a crispier texture, press the tofu.

Cornstarch. This helps achieve a crispy coating on the tofu (as you air-fry it).

Chinese five-spice. This warm spice blend combines cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns (though some variations may omit the last one). If you don't have Chinese five-spice, you can substitute it with ground cinnamon, cloves, and fennel seeds.

Garlic powder and Ginger powder. I do personally have a thing for fresh ingredients (we’ll be using those, too), but these two powders are equally important for this recipe. They add a pungent base to the tofu coating.

Onion and Red Pepper. These vegetables provide sweetness and colour to the dish. Oh, and a slight crunch, too! When you buy: Choose onions with a firm texture and peppers with vibrant colours.

Fresh Ginger and Garlic. These aromatic powerhouses add flavour to the sauce. Grate the ginger and crush the garlic for best results.

Rice vinegar. Rice vinegar adds a subtle tang to the sauce. You can substitute it with white vinegar, apple cider vinegar, a splash of lemon juice, etc.

Spring onions (scallions). Slice them thin. These add a mild oniony flavour. (As a garnish, they also add colour, too).

Fresh coriander (cilantro). This brings a citrusy note to the dish. If you don’t really like it, you can substitute it with fresh parsley or Thai basil.

Fresh lemon juice. A squeeze of fresh lemon juice adds acidity. This balances the sweetness of the orange sauce.

Fresh or dried chilli. This one’s totally optional.

Ingredients for Orange Sauce

Orange, freshly squeezed. Orange juice really defines the flavour of the sauce!

Soy sauce. This is for that particular umami taste. (Use a low-sodium soy sauce if you prefer a less salty taste).

Agave syrup or maple syrup. Natural sweeteners for the win! These balance the tartness of orange juice.

Water to thin out the consistency of our sauce.

Rice vinegar (or any vinegar). This adds some tang to the sauce.

Sriracha/tabasco. This is optional, but it helps add spice to the sauce.

Cornstarch to thicken the sauce to a glaze-like consistency.

Toasted sesame seeds. I love sprinkling them on top for a nutty finishing touch.

How To Make Tangy Orange Tofu

Got all the ingredients at hand? Perfect. Let’s get that better than take out vegan orange tofu ready in 30 minutes!

Strain tofu to get rid of excess water. If you wish, you can press it between 2 plates with a slight weight for 10 minutes. This will drain a little more water. I never bother, though.

Make the orange sauce. Simply put all ingredients in a bowl and stir ‘em all together.

Time to coat the tofu! Mix the cornstarch, chinese spice, garlic and ginger powder in a container with a lid. Then add the cubed tofu and shake it until it’s fully coated.

Now air fry the tofu at 375 °F for about 12 minutes, turning once. Alternatively, you can pan-fry it in a skillet or nonstick pan. Be sure to lightly brush the pan with oil.

Fry the onion in another pan for a few minutes, then add the fresh garlic and ginger. To deglaze, after a few minutes, pour in the rice vinegar. I love the sizzle! Next, add the peppers to the onions and let it fry for a few minutes.

Lastly, add sauce and the tofu. Keep stirring throughout. Let it simmer on medium heat until it thickens to a glaze-like consistency (which will only take a minute or two). Top with spring onion, coriander and lemon juice, and serve with rice or noodles of your choice. Try it with our Mexican rice or mushroom fried rice—you’ll love it!

Lastly… enjoy! 😋 💚

Variations, Ideas & Notes

You can play around with the recipe until you find what works best for you. Here are some examples:

Feel free to add other vegetables to the mix. Broccoli florets, snap peas, baby corn, etc.
You can also use other sources of protein instead of tofu. Tempeh, chickpeas, or lentils would all work well in this recipe.
Pair this tofu dish with a side of roasted vegetables or a simple green salad. This will give you a complete meal.

Pro Tips For The Easy Vegan Tangy Orange Tofu Recipe

Looking to become a pro at this orange tofu recipe? Here are some of my insider tips!

You can marinate the tofu first for an extra kick. The longer, the better. You can use the sauce ingredients and top it up a little.
Like all recipes, fresh herbs and spices are always preferable as they add much more taste and nutrients, so they are advisable when you can. But if not, use dried rather than none.
To achieve the crispiest tofu possible, ensure you remove as much moisture as possible. After pressing/draining, toss the tofu cubes in cornstarch before adding the wet coating. (This creates a double layer of crispiness).
Whisk the cornstarch slurry (cornstarch mixed with a little water) into the sauce before it comes to a simmer. This ensures even thickening throughout—and prevents lumps.

Frequently Asked Questions

This recipe seems healthy, but what are the exact nutritional benefits?

This dish is packed with plant-based protein from the tofu, vitamin C from the oranges and peppers, and ginger’s anti-inflammatory properties. Plus, it’s also relatively low in fat. (You know what to whip up when managing your weight).

How can I store leftovers?

Keep your leftover tofu and sauce in separate airtight containers. You can then store these containers in the refrigerator for up to 3 days. When you want to eat your orange tofu again, gently reheat it in a pan.

Can I bake the tofu instead of air-frying it?

Yep! Preheat your oven to 400°F (200°C). In the meantime, lightly coat a baking sheet with oil—and spread the tofu cubes across it. Bake these for 20 to 25 minutes (flipping halfway through) until they’re nice and crispy. The colour when they’re done will be golden brown.

What can I substitute for Chinese five-spice?

Try a mix of cinnamon, cloves, fennel, and a pinch of black pepper.

Can I use bottled orange juice instead of fresh?

Fresh orange juice is best for flavor, but bottled works in a pinch.

If You Like This Tofu Recipe, You Might Also Like…

If you made the recipe, make sure to tag me on Instagram @vegan.susy

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