Crispy Orange Tofu Recipe (Air Fry or Baked)

5 from 1 vote

Crispy orange tofu recipe with easy spicy-sweet orange sauce and crispy baked or air-fried tofu for a vegan dinner that's healthy and oil-free.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 241kcal

Press the tofu using a tofu press or wrap it in a paper towel and place it between two flat surfaces. Place something heavy on top to press it. Press for 15 minutes.
Make the tofu batter. Mix the chickpea flour and salt in a medium bowl. Add ⅓ cup of orange juice, then combine the ingredients into a smooth batter with a whisk or fork.
Cut the tofu into ½ - ¾-inch cubes.
Give the batter a quick stir, then add the cubes to the bowl. Gently stir the pieces to cover them on all sides with the batter.

Cut a piece of parchment paper and place it in the bottom of the air fryer basket. Set the air fryer to preheat to 375 F. (190 C.).
Shake any excess batter from the tofu and arrange the pieces separated and in a single layer on the parchment paper. The basket will be hot, so it’s best to use tongs.
Set the timer for 12 minutes. Check the tofu after 6 minutes. When it has browned, then gently flip it. If it is still moist, let it cook for another 2-3 minutes before flipping. Continue cooking until the air fryer beeps. Add a few more minutes if needed.

Preheat the oven to 400 F. (200 C.). Line a baking tray with parchment paper.
Shake extra batter from the tofu cubes and add them, separated and in a single layer, to the baking tray. Bake for 15 minutes, then check. If the tofu is brown and firm, gently flip it over. Bake for another 10 minutes until it is golden brown.

Add 1 cup of orange juice, rice vinegar, soy sauce, maple syrup, and sriracha to a medium saucepan. Set the stove to medium heat and stir the ingredients until they are blended, and the sauce begins to simmer.
Mix the remaining 1 cup of orange juice and 2 tablespoons of cornstarch in a small bowl. Slowly pour the mixture into the simmering sauce and whisk or vigorously mix.
Add the orange zest and simmer on low heat until the sauce is thick and sticky.
Add the tofu cubes to the orange sauce and gently stir to cover them. Spoon the tofu and orange sauce over rice and/or steamed or roasted veggies.

Cooking time reflects air frying tofu. Add about 12 additional minutes if baking in the oven.
Be sure to preheat the oven or air fryer before cooking the tofu cubes. This keeps the batter from running off and firmly cooks the middle.
Air fryer and oven temperatures can vary dramatically, so be mindful of using the baking time as guidance. The size of the tofu cubes will also impact baking time.
Store orange tofu in an airtight container for 3-4 days. The tofu will soften over time, so it's best eaten the next day if you have leftovers.
Reheat tofu with orange sauce in a small saucepan on the stove or the microwave. The tofu won't be quite as crisp as the first day, but still quite nice.
Make orange cauliflower wings by using small cauliflower florets in place of tofu. Adjust the amount of batter if needed.