There are some recipes that simply become staples, weaving their way into the fabric of your weekly meal plan, always there to deliver satisfaction and a truly wonderful burst of flavour. For us, this Sticky Vegan Orange Tofu Recipe (High Protein Dinner) is absolutely one of those. It’s a dish that manages to be both exciting and comforting at the same time, offering a vibrant alternative to more traditional weeknight fare, and it’s especially brilliant if you’re looking to incorporate more plant-based protein into your diet.

I’ve been making variations of this dish for over 9 years now, and it never disappoints. Over that time, I’ve tweaked and refined the sauce, experimented with different ways to get that perfectly crisp tofu, and honed the balance of sweet, tangy, and savoury notes. What we’ve landed on here is, in my humble opinion, the absolute best iteration, promising a truly memorable meal that will have everyone asking for seconds. It really is quite special.

The beauty of this recipe lies in its vibrant zestiness combined with that irresistible sticky glaze, all clinging to beautifully crisp pieces of tofu. It’s an incredibly satisfying, high-protein vegan dinner that feels utterly indulgent yet is packed with wholesome ingredients. If you’re a tofu sceptic, I urge you to give this a go; it might just convert you. It certainly converted a few members of my own family!

Recipe Overview

• Prep time: 25 minutes (plus 30 minutes for pressing tofu)
• Cook time: 20-25 minutes
• Total time: 45-50 minutes (plus tofu pressing)
• Servings: 4 generous servings
• Difficulty: Medium

Why You’ll Love This Sticky Vegan Orange Tofu Recipe (High Protein Dinner)

• Unbeatable Flavour Profile: The sauce is a symphony of sweet, tangy, and savoury, with a lovely aromatic kick from ginger and garlic, perfectly balanced by fresh orange.
• Seriously Satisfying Texture: We achieve beautifully crispy tofu that contrasts wonderfully with the glossy, rich orange sauce. No more soggy tofu here!
• A Genuine Protein Powerhouse: Tofu is an excellent source of plant-based protein, making this a fulfilling and substantial dinner option that will keep you energised.
• Dietary Friendly & Wholesome: This recipe is entirely vegan and packed with fresh ingredients, making it a fantastic choice for those following a plant-based diet or simply looking for healthier options.
• Versatile & Adaptable: While fantastic on its own, this dish pairs wonderfully with a variety of sides and can be adapted with extra vegetables or heat to suit your preference.

Sticky Vegan Orange Tofu Recipe (High Protein Dinner)

15 min prep  ·  20 min cook  ·  4 servings

📌Save to Pinterest

Ingredients You’ll Need

• 400g firm or extra-firm tofu
• 3 tbsp cornflour (cornstarch)
• 1 tbsp vegetable oil (for frying)
• 1 tbsp sesame oil (for frying)
• 1 large orange (zest and juice, approx. 120ml juice)
• 60ml tamari or soy sauce (use tamari for gluten-free)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup (or agave nectar)
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tsp sriracha or chilli flakes (optional, for a hint of heat)
• 120ml vegetable stock
• 1 tbsp cornflour (for sauce thickening)
• 1 tbsp water (for cornflour slurry)
• Spring onions, sliced (for garnish)
• Sesame seeds (for garnish)

Tip: Always opt for fresh oranges for the best flavour; the zest adds a wonderful aromatic depth that dried zest simply can’t replicate. And remember to press your tofu thoroughly – it’s a game-changer for texture!

How to Make Sticky Vegan Orange Tofu Recipe (High Protein Dinner)

1. Press the Tofu: First things first, we need to press that tofu. This step is crucial for achieving truly crispy tofu. Drain the tofu block, wrap it in a few layers of kitchen paper or a clean tea towel, and place it between two plates. Put something heavy on top (like a few tins of beans or a heavy pan) and let it press for at least 30 minutes, or up to an hour. The longer, the better! This removes excess water, allowing the tofu to absorb flavour and crisp up beautifully.
2. Prepare the Tofu: Once pressed, unwrap the tofu and cut it into 2cm cubes. In a large bowl, toss the tofu cubes with 3 tablespoons of cornflour, ensuring each piece is evenly coated. This cornflour coating is key to creating that delightful crispy exterior when fried.
3. Make the Orange Sauce: While the tofu is pressing or after you’ve cut it, whisk together the orange juice, orange zest, tamari (or soy sauce), rice vinegar, maple syrup, grated ginger, minced garlic, sriracha (if using), and vegetable stock in a medium bowl. Set aside.
4. Crisp the Tofu: Heat the vegetable oil and sesame oil in a large frying pan or skillet over medium-high heat. Once hot, carefully add the coated tofu cubes in a single layer. Avoid overcrowding the pan; you might need to do this in two batches. Fry for 4-6 minutes, turning occasionally, until all sides are golden brown and wonderfully crispy. Once cooked, remove the tofu from the pan and set aside on a plate lined with kitchen paper to drain any excess oil.
5. Simmer the Sauce: Reduce the heat to medium. Pour the prepared orange sauce mixture into the same frying pan. Bring it to a gentle simmer, stirring continuously. In a small bowl, whisk together 1 tablespoon of cornflour with 1 tablespoon of water to create a slurry. Gradually pour the cornflour slurry into the simmering sauce, whisking constantly, until the sauce thickens and becomes glossy and sticky. This usually takes about 2-3 minutes.
6. Combine and Serve: Return the crispy tofu to the pan, gently tossing it in the thickened orange sauce until every piece is beautifully coated. Allow it to simmer for another minute or two, ensuring the tofu is warmed through and thoroughly infused with the sauce. Garnish generously with sliced spring onions and a sprinkle of sesame seeds. Serve immediately and enjoy!

Tips From My Kitchen

• Pressing is Paramount: I truly cannot stress this enough – pressing your tofu is the single most important step for achieving that desired crispy texture. Don’t skip it, and give it ample time. It transforms the tofu from bland to brilliant.
• Don’t Overcrowd the Pan: When frying the tofu, ensure there’s enough space between each piece. Overcrowding lowers the pan’s temperature and steams the tofu instead of frying it, resulting in a chewy rather than crispy texture. Work in batches if necessary.
• Taste and Adjust the Sauce: Before adding the tofu back in, taste the sauce. Everyone’s palate is different! You might want a little more sweetness, a touch more tang, or an extra kick of spice. This is your chance to fine-tune it.
• Garnish for Flavour and Presentation: Don’t underestimate the power of a good garnish! Sliced spring onions add freshness and a mild oniony bite, while sesame seeds provide a lovely nutty crunch and visual appeal.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When frying your tofu, it’s vital to give each piece space. If you add too many cubes to the pan at once, the temperature of the oil drops significantly, leading to the tofu steaming rather than frying. This will result in soft, rather than crispy, tofu. To avoid this, fry your tofu in batches, ensuring there’s always plenty of room in the pan for the pieces to crisp up properly.
• Wrong temperature: Frying the tofu at too low a temperature will make it absorb too much oil and become greasy, while too high a temperature can burn the outside before the inside has a chance to develop its texture. Aim for a medium-high heat (around 190°C / 375°F if you have a thermometer) to get that lovely golden-brown crispness without burning. Watch your oil – it should shimmer but not smoke.
• Skipping the rest time: Although it’s not a ‘rest time’ for the tofu itself, allowing your pressed tofu to sit for a few minutes after pressing gives any residual moisture a chance to evaporate from the surface. Also, once fried, briefly resting the tofu on kitchen paper helps drain excess oil, ensuring it stays crisp when coated in the sauce. This isn’t strictly a ‘rest time’ but more of a crucial drying and draining period for optimal texture.

Delicious Variations to Try

• Spicy Version: If you love a bit of heat, you can easily ramp up the spice in this dish. Add an extra teaspoon of sriracha to the sauce, or incorporate finely diced fresh red chilli along with the garlic and ginger. For an even deeper heat, a pinch of cayenne pepper can be stirred into the sauce.
• Vegetarian/Vegan Option: This recipe is already fully vegan! However, if you’re looking to play with other plant-based elements, consider adding some sautéed mushrooms or bell peppers to the dish when you’re simmering the sauce for extra texture and nutrients. It would also be wonderful served alongside something like Gnocchi With Spinach And Feta for a contrasting texture and flavour on your plate.
• Different Protein: While tofu is fantastic here, you could certainly adapt this sauce for other proteins. Chicken breast, cut into similar-sized cubes, would work beautifully. Simply pan-fry or bake the chicken until cooked through before tossing it in the orange sauce. For a fish option, firm white fish like cod or hake could be pan-fried and gently folded into the sauce at the very end. If you’re looking for another high-protein option that’s not plant-based, something like Low Carb Chicken Casserole offers a different meal entirely.

What to Serve With Sticky Vegan Orange Tofu Recipe (High Protein Dinner)

• Steamed Jasmine or Basmati Rice
• Brown Rice or Quinoa for extra fibre
• Noodles (rice noodles or egg noodles for non-vegans)
• Steamed broccoli or Tenderstem broccoli
• Sautéed green beans or asparagus
• A simple side salad with a light vinaigrette

Frequently Asked Questions

Sticky Vegan Orange Tofu Recipe (High Protein Dinner)

A high-protein vegan dinner featuring crispy pan-fried tofu coated in a sweet and tangy orange sauce, garnished with fresh spring onions and sesame seeds. Requires pressing the tofu for optimal texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

• 400 g firm or extra-firm tofu
• 3 tbsp cornflour cornstarch
• 1 tbsp vegetable oil for frying
• 1 tbsp sesame oil for frying
• 1 large orange zest and juice, approx. 120ml juice
• 60 ml tamari or soy sauce use tamari for gluten-free
• 2 tbsp rice vinegar
• 2 tbsp maple syrup or agave nectar
• 1 tbsp grated fresh ginger
• 3 cloves garlic minced
• 1 tsp sriracha or chilli flakes optional, for a hint of heat
• 120 ml vegetable stock
• 1 tbsp cornflour for sauce thickening
• 1 tbsp water for cornflour slurry
• Spring onions sliced (for garnish)
• Sesame seeds for garnish

Method

 

1. Press the Tofu: First things first, we need to press that tofu. This step is crucial for achieving truly crispy tofu. Drain the tofu block, wrap it in a few layers of kitchen paper or a clean tea towel, and place it between two plates. Put something heavy on top (like a few tins of beans or a heavy pan) and let it press for at least 30 minutes, or up to an hour. The longer, the better! This removes excess water, allowing the tofu to absorb flavour and crisp up beautifully.
2. Prepare the Tofu: Once pressed, unwrap the tofu and cut it into 2cm cubes. In a large bowl, toss the tofu cubes with 3 tablespoons of cornflour, ensuring each piece is evenly coated. This cornflour coating is key to creating that delightful crispy exterior when fried.
3. Make the Orange Sauce: While the tofu is pressing or after you’ve cut it, whisk together the orange juice, orange zest, tamari (or soy sauce), rice vinegar, maple syrup, grated ginger, minced garlic, sriracha (if using), and vegetable stock in a medium bowl. Set aside.
4. Crisp the Tofu: Heat the vegetable oil and sesame oil in a large frying pan or skillet over medium-high heat. Once hot, carefully add the coated tofu cubes in a single layer. Avoid overcrowding the pan; you might need to do this in two batches. Fry for 4-6 minutes, turning occasionally, until all sides are golden brown and wonderfully crispy. Once cooked, remove the tofu from the pan and set aside on a plate lined with kitchen paper to drain any excess oil.
5. Simmer the Sauce: Reduce the heat to medium. Pour the prepared orange sauce mixture into the same frying pan. Bring it to a gentle simmer, stirring continuously. In a small bowl, whisk together 1 tablespoon of cornflour with 1 tablespoon of water to create a slurry. Gradually pour the cornflour slurry into the simmering sauce, whisking constantly, until the sauce thickens and becomes glossy and sticky. This usually takes about 2-3 minutes.
6. Combine and Serve: Return the crispy tofu to the pan, gently tossing it in the thickened orange sauce until every piece is beautifully coated. Allow it to simmer for another minute or two, ensuring the tofu is warmed through and thoroughly infused with the sauce. Garnish generously with sliced spring onions and a sprinkle of sesame seeds. Serve immediately and enjoy!

Notes

Pressing the tofu for at least 30 minutes (up to an hour) is crucial for achieving truly crispy tofu. For a gluten-free option, ensure to use tamari instead of soy sauce. Serve immediately with rice or noodles.

And there you have it – my tried-and-tested recipe for a truly delicious and satisfying Sticky Vegan Orange Tofu. This is a recipe that has brightened many of our evenings, offering a burst of sunshine and flavour, and I truly hope it does the same for you. Give it a whirl, experiment with those tips, and make it your own. I’m always keen to hear about your culinary adventures, so do drop a comment below and let me know how you get on, or if you have any fantastic variations you’ve discovered!