Let’s be honest: Crispy Orange Chicken with Tangy Citrus Glaze is a total weeknight game-changer, but swapping chicken for tofu? You’ll have dinner skeptics converted at first crunchy bite. Seriously, if you’re burned out on limp takeout or sick of the usual boring tofu slop, this recipe feels like a five-star restaurant (okay, kind of an exaggeration, but still). I once served this to my sister, and she’s the pickiest eater in my family–she asked for seconds. And if you’re craving other crispy dinner ideas, you’ll probably love this easy crispy chicken caesar sandwich too.
Crispy Orange Tofu Recipe
You don’t need wild kitchen skills or hours of prep for this one. The main secret to crispy orange tofu is pressing the tofu (skip this, and it’ll be like eating a soggy pillow, not joking). Start with a block of extra-firm tofu. I wrap mine up in a dish towel, set something heavy on top (good excuse to use my massive cookbook). Give it 20 minutes, longer if you can.
Slice it into bite-size cubes. Toss with cornstarch—don’t be shy—and a sprinkle of salt. Heat up a bit of oil in a nonstick pan, then crisp those tofu cubes until each side goes golden and snappy. I do them in batches. If you try to crowd the pan, they steam. No bueno.
The citrus glaze is so easy, it almost feels wrong. Just whisk orange juice (fresh if you can swing it), a splash of soy sauce, a squirt of sriracha for kick, a little maple syrup, and zest from half an orange. Let it bubble in the pan till thick-ish, then toss in your crispy cubes. Don’t leave them soaking or you’ll lose the crunch. It’s a race—glaze goes on, serve right away.
“I was convinced my tofu always ended up soft, but this method changed everything. My kids begged for it in their lunchboxes. Never thought I’d say that!” – Maggie W.
Tips for Perfectly Crispy Tofu
Okay, I know I’m repeating myself, but don’t skip pressing the tofu. Water is the enemy of crispiness here. If you don’t want to use oil, the air fryer totally works (spray a little oil on the cubes, and air fry till golden). Patience is key. Sometimes I snack on a piece as a “tester” (call it quality control).
That cornstarch step? Do not rush it. Toss your tofu so each piece looks dusty. This is how you get that restaurant-y texture. Another trick: use enough heat. Too low, and the tofu won’t crisp. Too high, and you’ll burn the coating. Medium-high works for most stoves, but sometimes mine runs hot so I’ll shift things around.
If you want more crisp, pop the finished tofu on a wire rack for a minute before saucing. Prob’ly overboard, but I love a good crunch.
Nutritional Information
Let’s keep it real: if you’re using loads of oil or eating the whole batch solo, this isn’t “light” food. Still, crispy orange tofu is way healthier than the takeout orange chicken. Tofu’s full of protein and iron, and orange juice brings vitamin C. Cornstarch isn’t great for you, but it’s just a coating, not the main event.
The citrus glaze isn’t heavy on sugar, especially if you swap in something like agave or maple syrup. I usually do low-sodium soy sauce. Gluten-free folks: just use tamari. For all the crunch and flavor, this meal won’t wreck your diet (unless you, like me, keep eating the leftovers cold from the fridge).
Popular Variations of Orange Tofu
People are always making this recipe their own. Some folks double the sauce for a more sticky, “sloppy” finish. Others toss in steamed broccoli or red pepper at the last minute, almost like a stir-fry. I’ve seen people swap the orange juice with blood orange or even a squeeze of lime for something sharper—tried it, not bad.
You can add roasted cashews or sesame seeds on top for crunch. Spice fiends, just double the sriracha or add chili flakes before serving. And weirdly enough, one friend of mine grilles her tofu first. Totally different vibe, but not half bad. Oh, and if you want it gluten-free, that tamari swap is a must.
Pairing Suggestions for Side Dishes
Here’s what I like to serve alongside crispy orange tofu:
- Steamed jasmine rice (soaks up the glaze and never fails)
- Quick stir-fried green beans, garlic-heavy
- Pickled cucumbers for tangy crunch
- Or, honestly, just spoon leftovers into lettuce wraps for a light lunch
For a twist on the classics, you might wanna see what goes well with char siu chicken – you’ll get loads of creative inspiration for side dishes.
Common Questions
Does this keep well for leftovers?
Honestly, it’s best fresh, but it holds up okay in the fridge for one or two days. The tofu won’t stay as crispy.
Can I bake the tofu instead of frying?
Yep! Bake at 425°F on a lined sheet, flipping halfway. You won’t get that deep-fried crunch, but it’s way easier.
What if I don’t have cornstarch?
Use potato starch, or even a dusting of flour works. Not quite as crunchy, but close.
Is this freezer friendly?
I haven’t tried freezing it, but the glaze can get weird when thawed. I wouldn’t recommend it.
Can I make it without soy sauce?
Coconut aminos is a good sub. Maybe a little salt to taste, since it’s a tad sweeter.
Give This Tofu a Go Tonight
There you have it: crispy, saucy, super-satisfying orange tofu from home, not some disappointing takeout carton. If you’ve been burned by sad soggy tofu or mystery glazes, this will change your mind. Plus, it’s way cheaper than takeout and actually good for you. Hungry for more plant-packed genius? Check out this great recipe for Crispy Orange Tofu | Better than Takeout! – From My Bowl. Or wander over to one of my faves, Feasting at Home, for a different twist. Just, please, give it a shot—the crunch is totally worth it.
Crispy Orange Tofu with Tangy Citrus Glaze
A flavorful and crispy orange tofu recipe that transforms weeknight dinners with a tangy citrus glaze.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 block extra-firm tofu
- 1/4 cup cornstarch
- Salt to taste
- 1 tablespoon vegetable oil
- 1/4 cup fresh orange juice
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- 2 tablespoons maple syrup
- Zest from 1/2 orange
Instructions
- Press the tofu for at least 20 minutes to remove excess moisture.
- Slice the tofu into bite-sized cubes.
- Toss the tofu cubes with cornstarch and salt until evenly coated.
- Heat the vegetable oil in a nonstick pan over medium-high heat.
- Cook the tofu cubes in batches until each side is golden and crispy.
- In a separate bowl, whisk together orange juice, soy sauce, sriracha, maple syrup, and orange zest.
- Pour the citrus glaze into the pan and let it thicken slightly.
- Toss the crispy tofu cubes in the glaze, making sure not to soak them, and serve immediately.
Notes
For extra crispiness, place glazed tofu on a wire rack for a minute before serving. Can also be air-fried for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg