Name: Crispy Orange Tofu (vegan)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 Servings
Cuisine: American
Ingredients: 15 ounces firm or extra firm tofu; 2 tablespoons cornstarch; Salt and pepper; 0.5 cup orange juice; 1 tbsp orange zest; 1 tbsp rice wine vinegar; 1 tbsp maple syrup; 1 tbsp soy sauce; 1 clove garlic; 1 inch ginger; 1 tsp sesame oil; 0.5 tbsp cornstarch; Red pepper flakes; oil

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 just as good as the restaurant version and is so convenient to make at home!

Dinner

25 m

American

Food with Feeling

April 23, 2026

Foodwithfeeling.com

From the Cook

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Crispy Orange Tofu (vegan)

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Ingredients

Warning0 allergens identified

Crispy Orange Tofu (vegan)

For the tofu:

15 ounces firm or extra firm tofu

2 tablespoons cornstarch

Salt and pepperto taste

For the sauce:

½ cup orange juice

1 tbsp orange zest

1 tbsp rice wine vinegar

1 tbsp maple syrup

1 tbsp soy sauce

1 clove garlicminced

1 inch gingerpeeled and grated or finely minced

1 tsp sesame oil

½ tbsp cornstarch

Red pepper flakes

oil

Instructions

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Instructions

Prepare the tofu by pressing the liquid out. 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.

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.

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.

Heat 1/2 an 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.

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.

Serve with rice or your favorite side and ENJOY!

Notes

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.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Press Your Tofu Thoroughly 🧊
Use a tofu press or wrap in clean kitchen towels for 15-20 minutes to remove excess moisture, ensuring maximum crispiness when pan-frying and better sauce absorption.
Double-Coat Cornstarch Technique ✨
Coat pressed tofu cubes in cornstarch, let sit 5 minutes, then coat again before frying to create an extra-crispy exterior that rivals restaurant quality.
Zest Before Juicing Citrus 🍊
Always zest your orange before cutting and juicing it—once halved, the skin becomes harder to zest and you'll lose aromatic oils that add premium flavor depth.
Toast Sesame Oil Last 🌀
Add sesame oil only in the final 30 seconds of sauce cooking to preserve its delicate nutty flavor and aromatic compounds that burn easily at high temperatures.
Separate Frying and Saucing 🍳
Keep fried tofu in a warm bowl separate from the sauce until serving, then toss together just before plating to maintain crispiness rather than letting it soften in liquid.