This Orange Tofu tastes like Panda Express Vegan Orange Chicken, but it’s more flavorful and far healthier since it’s homemade and oil-free. Pair with brown rice and steamed broccoli for the perfect takeout-style comfort dish. Air fryer instructions included!

PREP TIME 5 mins

COOK TIME 35 mins

TOTAL TIME 40 mins

COURSE Main Course

CUISINE Asian, Chinese


CALORIES 190 kcal


  • 14 oz super firm tofu

Tofu Paste

  • 1/3 cup nutritional yeast
  • 1/4 cup water
  • 2 tbsp light soy sauce
  • 1 tbsp powdered ginger
  • 1 tbsp garlic powder
  • 1 tbsp powdered vegetable broth or poultry seasoning
  • 1 tbsp onion powder

For the Sticky Orange Sauce

  • 3/4 cup fresh orange juice
  • 1/4 cup water
  • 3 tbsp agave syrup (sub date or maple syrup)
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar (sub white wine vinegar)
  • 3 cloves garlic (grated with a microplane)
  • 1 inch grated fresh ginger (or 1.5 teaspoons powdered ginger)
  • 2 tbsp fresh orange zest
  • 2 tbsp cornstarch


  • chopped cilantro
  • chopped green onion
  • sesame seeds
  • Sriracha or red pepper flakes


Prepare the Tofu

  • Preheat the oven to 400°F or 200°C.
  • In a large bowl, mix all of the “tofu paste” ingredients together.
  • Break off nugget-sized chunks of tofu directly over the bowl with the paste.
  • Gently fold the tofu into the paste (careful not to break the chunks up or create crumbles) until all of the tofu is evenly coated.
  • Use tongs or a slotted spoon to transfer the tofu to a lined cooking sheet (avoid getting excess liquid on the baking sheet, as this will cause the chunks to stick.)
  • Bake for 30 to 35 minutes, or until the tofu is crispy and nicely browned.

Prepare the Sauce

  • While the tofu is in the oven prepare the sauce. Add the orange juice, ¼ cup water, 3 tablespoons of agave syrup, 2 tablespoons of soy sauce, and 2 tablespoons of vinegar to a large skillet and bring to a simmer over medium heat.
  • As the sauce is coming to a simmer, use a Microplane (or cheese grater) to grate about 2 tablespoon of orange zest, 1 inch of fresh ginger, and 3 cloves of garlic into the sauce.
  • After the sauce begins to reduce, place the cornstarch into a small bowl. Add a few spoonfuls of the sauce to the cornstarch and stir to create a “slurry.” Once the slurry is combined and smooth, add it back to the sauce and stir with a wooden spoon to combine.
  • Continue to simmer and stir until the sauce is thickened. Add the baked tofu chunks to the sauce and genlty combine until each tofu chunk is coated.
  • Serve immediately over rice with a side of veggies. Garnish with cilantro, green onions, sesame seeds, and Sriracha. Enjoy!


  • If using extra firm tofu, you will need to press the tofu for 15 to 20 minutes before starting the recipe.
  • If you’re following a strict WFPB diet, you can blend the oranges and use date syrup or date paste.
  • If you find ginger to be an overpowering flavor, start off with ½ the amount and taste the sauce. Then add more if you like.
  • Want to use an Air Fryer? Just follow the instructions for prepping the tofu as above. Cook the tofu in the air fryer for 12 to 15 minutes on 400F (200C). For more detailed instructions, check out this post for air fryer tofu.


Calories: 190kcalCarbohydrates: 30gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 1074mgPotassium: 407mgFiber: 2gSugar: 16gVitamin A: 132IUVitamin C: 28mgCalcium: 61mgIron: 3mg