Crispy Orange Tofu // Easy Vegan Recipe

more tofu recipes:
3 easy tofu recipes:
how to pan-fry tofu:

For the crispy tofu
-1 block extra-firm tofu, cubed
-1/3 cup cornstarch
-oil for frying
For the orange sauce
-1/2 cup water
-1 heaping tablespoon cornstarch
-1/2 cup orange juice
-zest of one medium orange
-1/3 cup brown sugar
-1/3 cup soy sauce
-1/4 cup white vinegar
-1 teaspoon sesame oil
-1 tablespoon minced garlic
-1 teaspoon ginger paste

1. Pour cornstarch into a wide shallow dish and toss tofu to coat. Allow tofu to sit in cornstarch while you prepare the sauce.
2. Combine water and cornstarch. Whisk in the rest of the sauce ingredients.
3. Heat sauce ingredients to a boil over medium heat, stirring occasionally. Reduce heat and allow to simmer until sauce reaches desired thickness. (This happens fast so keep an eye on it.)
4. Heat 1/8″ of oil in a skillet over medium heat. Add tofu and pan-fry until light golden-brown, flipping tofu every few minutes to crisp all sides. Set aside on a paper towel to blot excess oil. (Hold in a 200°F oven to keep crisp if planning to serve later.)
5. Toss crispy tofu with desired amount of sauce. (You will most likely have extra sauce. This can be saved in an airtight container and used later.)
Note: If you think you’ll have leftovers, keep the tofu and sauce separate until you serve it. The tofu can be crisped again in an oven or air-fryer later.

get the recipe here:

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  1. I liked tofu before, but you turned me (& my teenaged brother) into a true aficionado. I always have a pack in my fridge now.

    Also, I don’t currently have any oranges in my house. Weird question, but is it possible to adapt this into a lemon tofu recipe? Like lemon pepper chicken-esque thing? Or would that be a bit too tangy? I’m thinking it could work with more sugar & a smidge less ginger, but the sauce might be weird for that kind of flavor. I’ll play around with it & see! At the very least, I’ll have some bomb crispy tofu 😌🤤

  2. So I tried this last night and it was super tasty! Had it with side of rice and steamed brocilli. What I found is it might be a better idea to let the sauce cool off a bit before coating the tofu cause if you don’t it’ll make the crispy coating soggy. Lol other than that realllllyyty good!

  3. Make sure you drain the tofu, wrap it in paper towels and put a plate over it for ~15 minutes, or the starch will clump and not coat the tofu properly. Don’t make the same mistake! 😮

  4. I used to love lemon chicken from a rly cheap chinese takeaway when I was a student. I feel I could adapt this recipe for that. (and make the tofu super thin and overly crispy bcus I miss junk food okay)

  5. will this also turn out fine if i use regular all purpose flour instead of corn starch? i never use corn starch so i currently don’t have any + i have the rest of the ingredients on hand :p

  6. So yummy! I used tamari instead of soy sauce, fresh ginger instead of paste, and added about 1/3 cup more brown sugar to the sauce. This sauce is truly SO flavorful, I’m already looking forward to the leftovers for lunch tomorrow. Thanks!

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