Takeout Orange Tofu


  • 1 ½ cups water, divided
  • Zest of 1 medium orange (we got 2 teaspoons of zest from our orange)
  • 2 tablespoons orange juice
  • 3 tablespoons lemon juice
  • ½ cup rice wine vinegar
  • 3 tablespoons light soy sauce (we used reduced-sodium soy sauce)
  • ¾ cup brown sugar (we used light brown sugar)
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon grated ginger
  • 1 clove garlic, crushed (we used a big garlic clove)
  • 2 tablespoons cornstarch
  • ½ cup flour (we used all-purpose flour)
  • 1 teaspoon salt (we used table salt)
  • ½ teaspoon black pepper (we used freshly ground black pepper)
  • 1 (16-ounce) package firm tofu, drained and cut into 1″ pieces (we used a 14-ounce package and cut them into 3/4″ pieces)
  • Oil (for frying) (we used peanut oil)
  • 2 green onions, chopped on the diagonal


  1. Add the following ingredients to a medium saucepan, stirring to combine: 1 cup water, orange zest, orange juice, lemon juice, vinegar, soy sauce, brown sugar, pepper flakes, ginger, and garlic. Turn the heat up high enough so that the mixture comes to a boil, stirring occasionally during that time.
  2. Whisk the cornstarch and remaining water together in a small bowl, pouring the mixture into the saucepan afterwards. Once the sauce is boiling again, turn the heat down to medium-low and let it cook for 5 minutes* or until the sauce has thickened, taking the saucepan off the heat afterwards.
  3. Take a shallow dish out and mix the flour, salt, and pepper together in it. Add the tofu to the dish, tossing to coat.
  4. Pour around two tablespoons (we used 3) of oil into a large sauté pan, setting the heat to medium-high. Cook the tofu in batches, making sure each batch is golden and very crispy before taking it out and placing it on a paper towel-lined plate.
  5. Once all the tofu’s been cooked, add it and the green onions** to the sauce, tossing the tofu to coat, serving immediately.

Supposed to serve 4 but only made 2 servings for us.

*We lost track of how long we cooked our sauce but we know that it reduced down to 2 cups.

**We never mixed the green onions into the sauce, we just sprinkled the green onions over the tofu afterwards.

This orange sauce tastes so good you’ll want to drink it up ! The tofu does lose it’s crispiness after tossing it in the sauce but you still get a little bite from the green onion. If you’re not a fan of green onions, you can omit them and still love eating this dish thanks to the sauce. The orange sauce is sweet, tangy, a little spicy and you can still taste the orange even with all the other ingredients combined. We enjoyed the sauce so much, we’re already thinking of other possible ways to use it !

This recipe came from “Vegan Junk Food”.

We weren’t paid in any form to promote “Vegan Junk Food”.

Take care everybody !

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