Crispy Baked Orange Tofu

Crispy baked tofu cubes are tossed in a sweet and tangy Chinese-style orange sauce, similar to orange chicken.

Mr. K and I both really love tofu, so this orange tofu is a new favorite. I think I like it even better than the chicken version. Also the oven does most of the work, while all I need to do is make the sauce.

I served mine with some brown rice, but if you can also do white rice, cauliflower rice, etc. Next time, I need to make a double batch because we didn’t have any leftovers.

Crispy Baked Orange Tofu


  • 1 (14 oz) block firm tofu, cut into bite-sized cubes
  • 1/4 cup + 2 tbsp orange juice
  • 1/4 cup granulated white sugar
  • 1 1/2 tbsp vinegar
  • 2 1/2 tbsp low sodium soy sauce (if you use regular soy sauce, your sauce will be darker and less orange)
  • 1 clove garlic, minced
  • 1/4 tsp grated ginger
  • 1 tsp sriracha
  • 2 tsp ketchup
  • 2 tbsp water + 3 tsp cornstarch


1. Preheat oven to 400F. Place tofu cubes on a baking sheet lined with parchment paper or silicone baking mat. Bake tofu for about 35-40 minutes until tofu is golden and crispy. Flip tofu 30 minutes into cooking.


2. While the tofu is cooking, make your sauce. In a medium saucepan over medium heat, add all ingredients except water+ cornstarch. Bring mixture to a simmer and stir until everything is combined. In a small bowl, add water and cornstarch and dissolve cornstarch completely in the water. Add to sauce, stirring continuously so that the cornstarch does not clump up. Bring mixture to a simmer again, stirring continously. Continue to cook until sauce is thickened, about 2-3 minutes. 

3. Toss finished tofu cubes into saucepan and coat with sauce. Serve immediately. Garnish with fresh chopped scallions if desired. 

All images and content are © Kirbie's Cravings.

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