One-Pan Crispy Orange Tofu

This One-Pan Crispy Orange Tofu has 24 grams of protein per serving and comes together in just 25 minutes. It tastes just like takeout, but it’s lighter and made in one pan for an easy weeknight dinner.

If you love quick and flavourful tofu recipes, this Crispy Orange Tofu will be on repeat! I’ve shared a lot of tofu dishes over the years, from Peanut Butter Tofu to Crispy Sesame Tofu, and this one is all about the sticky, tangy orange sauce made with fresh orange juice and zest.

I’ve made this orange tofu in the air fryer and the oven too, and here’s what I found: once the tofu is tossed in the sauce, it softens a little no matter how you cooked it. That’s why I make it in one pan, just like my Honey Garlic Tofu. You get the same crispy, saucy result with less cleanup, which makes it ideal for busy weeknights. Serve it over rice, noodles or steamed veggies for a simple, balanced dinner.

Key Ingredients

• Extra-firm tofu: Extra-firm holds its shape in the pan and gets the crispiest edges. Cut it into 2-inch pieces so each one has plenty of surface to crisp up and hold onto the sauce. Save soft tofu for something like my Vegetarian Mapo Tofu.
• Cornstarch: This does two jobs in this recipe. A light coating on the tofu is what makes it crispy, and a little in the sauce thickens it into a glossy glaze. Arrowroot can work in a pinch, but cornstarch gives the crispiest results.
• Orange juice and zest: Zest the orange before you juice it, and only grate the bright orange layer, since the white pith underneath tastes bitter. Fresh-squeezed juice gives the best flavour, but store-bought orange juice works in a pinch. Have extra oranges? Use them in my Orange Creamsicle Chia Pudding or Orange Cardamom Tahini Granola.
• Coconut sugar: Start with 3 tablespoons and add the fourth if your oranges are on the tart side. Brown sugar works as a swap.

*This is a recipe overview. The full recipe with measurements is below in the recipe card.

How To Make Orange Tofu

Step 1: Cut the tofu into cubes and coat with oil and cornstarch. You can alternatively rip the tofu into “nuggets” like I do in this Gochujang Tofu recipe.

Step 2: Pan-fry the tofu in a pan on medium-high heat for 2-3 minutes per side until crispy.

Step 3: Prepare the sauce and add it to the pan on medium-high heat until it begins to bubble.

Step 4: Add the tofu and toss until evenly coated.

Step 5: Serve over rice with some sliced scallions and sesame seeds.

Pan-Fried vs Air Fryer vs Baked Orange Tofu

I’ve made this recipe all three ways, and they all work. The thing most people don’t mention is that once the tofu is tossed in the sauce, it softens a little no matter how you cooked it. So the crispiness evens out, and the real difference comes down to cleanup and oil.

• Pan-fried (my favourite): The tofu and sauce cook in the same pan, so there’s only one thing to wash.
• Air fryer: Cook the tofu using my Crispy Air Fryer Tofu method, then toss it with the sauce in a pan. It works well, but you’ll have a dirty air fryer and a dirty pan.
• Baked: Bake the tofu using the same technique as my Baked Peanut Butter Tofu, then toss it in the sauce in a pan. It uses a little less oil, but it’s still two things to clean.

Frequently Asked Questions

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If you tried this One-Pan Crispy Orange Tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, TikTok and Facebook for even more deliciousness!