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Orange Tofu (vegan), Crispy

This Orange Tofu is a Panda Express copycat recipe with a vegan twist! Instead of crispy chicken, we’re using tofu

  • 2 servings
  • Prep 5 minutes
  • Cook 20 minutes
  • Total 25 minutes
Jump to the recipe
Orange Tofu (vegan), Crispy

Love a good vegan copycat recipe? You should give my General Tso’s Tofu a try as well as my Sesame Tofu Bowls and my Copycat Chipotle Sofritas!

My version tastes only as good as the restaurant version and is so convenient to make at home! You’re sure to love this short and straightforward orange tofu recipe that’s dependable for make-ahead lunches or busy busy-night dinners.

Some of my go-to dishes are the copycat recipes that I’ve developed and experimented cooking at home. My Chipotle sofritas recipe is a major go-to and this Panda Express orange chicken surely makes it to the top of the list as one of the most flavor-packed meals to make. It’s a pretty unfussy dish, great for meal prep and completely family-friendly!

orange tofu on a plate with rice and orange slices

I completely love how this dish turned out and I’m so excited for you to try it!

Why You’ll Love This method

  • Naturally Vegetarian – A meat-free version of a familiar regular.
  • Crispy & Savory – Golden-brown tofu coated in a sweet-savory orange sauce.
  • Better Than Takeout – Skip the delivery and make this in under 30 minutes!

Ingredients we’re working with

Everything you need for this method is truly simple and you may even have it all on hand already!

ingredients needed for orange tofu
  • Tofu. You will want to use firm or extra firm tofu because anything softer will fall apart.
  • Cornstarch. Gives the tofu a nice crispy outside layer and helps the sauce thicken as the tofu cooks.
  • Orange juice + zest. For that old-school orange chicken flavor! You could skip the orange zest but it adds so much flavor!
  • Rice wine vinegar. The rice vinegar adds acidity to the sauce and gives it a lovely sweet-tart flavor.
  • Maple syrup. A small amount of natural sugar to sweeten the orange sauce. Coconut sugar or honey would also work well.
  • Garlic + ginger. Adds savory aromatic flavor to the orange chicken.
  • Sesame oil. Gives the marinade a rich, nutty taste that’s completely savory.
  • Soy sauce. You can also use coconut aminos as desired.
  • Red pepper flakes. Optional, but Worth keeping that extra bit of heat!
  • Green onion and sesame seeds for serving
orange tofu on a plate with rice and orange slices

How for this Crispy Orange Tofu Recipe

Making orange tofu at home is not only healthier than takeout, it’s also way, way faster than waiting for delivery. This unfussy orange tofu comes together truly fast!

Full recipe is down in the recipe card but here’s an overview of how to make it:

ingredients needed to make orange tofu

STEP #1: Make the sweet orange sauce – whisk together all of the sauce ingredients in a small bowl and set aside.

tofu chunks in a large bowl

STEP #2: Prep the tofu- I like to press tofu with a tofu press but you can also use a paper towel and heavy objects to squeeze out the excess moisture. Tear it into large chunks or cut into tofu cubes.

tofu in a bowl covered in cornstarch

STEP #3: Cover the tofu– toss the tofu pieces in cornstarch, salt, and pepper. The cornstarch helps get the tofu especially crispy. As desired, you can also marinate your tofu.

crispy tofu in a large skillet

STEP #4: Fry the tofu– As desired, you can bake your tofu but WORTH KEEPING to lightly fry it in a little bit of oil until it’s golden brown in a large skillet. The cornstarch helps get the tofu so crispy!

orange tofu sauce in a skillet

Step #5: Heat up the sticky orange sauce– set the crispy tofu aside and add in the sauce. Cover over medium heat for a few minutes or until it starts to thicken.

orange tofu in a large skillet

STEP #6: Toss the tofu– Once the sauce starts to thicken, add in the tofu and toss so that it is fully covered in the good sauce! I like to serve mine with a side of veggies and some jasmine rice or brown rice.

Make-Ahead and Storage Tips

  • Make-ahead. This sticky orange tofu is the reliable recipe to meal prep for daily lunches or make in advance for dinner. It becomes even more well-seasoned the next day! You could also simply prep the tofu a day or so in advance.
  • Leftovers. Orange tofu stores beautifully! Place any leftovers in an airtight container and refrigerate. It will keep fresh for about 5 days.
  • To reheat. Rewarm in a pot or skillet on the stovetop or pop it in the microwave to reheat. Reheating in a skillet will yield the dependable results.
orange tofu on a plate with rice and orange slices

Frequently Asked Questions

More straightforward tofu recipes you’ll love:

The recipe

Orange Tofu from the Pantry

This orange tofu is a Panda Express copycat recipe with a vegan twist! Instead of crispy chicken, we're using tofu that is tossed in a sweet and tangy orange sauce. My version tastes only as good as the restaurant version and is so convenient to make at home!

  • 2 servings
  • Prep 5 minutes
  • Cook 20 minutes
  • Total 25 minutes

Ingredients

For the tofu:

  • 14-15 oz block of firm or extra firm tofu
  • 2 tablespoons of cornstarch
  • Salt and pepper to taste
  • oil for frying

For the sauce:

  • ½ cup orange juice
  • 1 tablespoon orange zest
  • 1 tablespoons rice wine vinegar (see note)
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 garlic clove (minced)
  • 1” piece ginger (peeled, and grated or finely minced)
  • 1 teaspoon sesame oil
  • ½ tablespoon cornstarch
  • Red pepper flakes

Method

  1. 1

    Prepare the tofu by pressing the liquid out. HERE is my full guide on pressing tofu with AND without a tofu press. Once pressed, tear the tofu into large bite-sized chunks. Mine were all roughly an inch long and varied in size a little. Don’t worry too much about the size and shape. The idea is for it to have rough edges to give the tofu a little more texture and to hold onto flavors a little better.

  2. 2

    Make the sauce by combining the orange juice, zest, vinegar, maple syrup, garlic, ginger, sesame oil, soy sauce, cornstarch, and a pinch of red pepper flakes to a bowl or large measuring cup. Whisk to combine.

  3. 3

    Place the tofu chunks into a large bowl and sprinkle on the cornstarch, a good pinch of fine sea salt, and freshly cracked black pepper. Toss to combine so that the tofu is mostly covered.

  4. 4

    Heat ¼ inch of oil in a large skillet over medium heat. Once hot, add in the tofu and cook for about 10 minutes, tossing often so that it gets browned on all sides.* Once done, remove tofu from the skillet and set aside. Discard the excess oil. *see notes below about air frying your tofu!

  5. 5

    To the same skillet, add in the orange juice mixture and cook over medium heat, stirring often, for 4 minutes. Once it starts to thicken, add the tofu pieces back into the skillet and cook for 1 more minute.

  6. 6

    Serve with rice or your regular side and ENJOY!

Cook notes

UPDATE: For this dish, I have started air frying the tofu and it is BY FAR my go-to way to cook tofu for recipes like this. From there, I heat up the sauce in a skillet and then toss the crispy tofu in the sauce to coat. Cooking the tofu: you can also bake the tofu following these directions and then add the sauce on. As desired, you can use less oil but it won’t turn out quite as crispy.

Per serving

  • Calories232 kcal
  • Carbohydrates28 g
  • Protein16 g
  • Fat6 g
  • Saturated Fat1 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat2 g
  • Sodium631 mg
  • Potassium484 mg
  • Fiber1 g
  • Sugar13 g
  • Vitamin A137 IU
  • Vitamin C36 mg
  • Calcium89 mg
  • Iron3 mg

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