Kirbie's Cravings

Crispy Baked Orange Tofu

a plate of crispy baked orange tofu with a bowl of rice in the background

Crispy baked tofu cubes are tossed in a sweet and tangy Chinese-style orange sauce, similar to orange chicken.
a pair of chopsticks holding a piece of crispy baked orange tofu
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.
a close up of chopsticks holding crispy baked orange tofuan overhead shot of crispy baked orange tofu on a white place with a pair of chopsticks
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.

You might like my crispy baked tofu, too!

Crispy Baked Orange Tofu

Servings: 2
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Dishes
Cuisine: Chinese
Crispy baked tofu cubes tossed in a sweet and tangy Chinese-style orange sauce is a healthier alternative to traditional orange chicken, which is usually fried. We like to serve it with brown rice or cauliflower rice on the side.


  • 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 (see note)
  • 1 clove garlic minced
  • 1/4 tsp  grated ginger
  • 1 tsp sriracha
  • tsp ketchup
  • tbsp water + 3 tsp cornstarch


  • Preheat oven to 400°F. Place tofu cubes on a baking sheet lined with parchment paper or silicone baking mat. Bake the tofu for 30 minutes and then flip it and bake it for 5-10 minutes longer or until the tofu is golden and crispy. 
  • While the tofu is cooking, make your sauce. In a medium saucepan over medium heat, add all ingredients except the water and cornstarch. Bring the mixture to a simmer and stir until everything is combined.
  • In a small bowl, combine the water and cornstarch and stir until the cornstarch is dissolved. Add it to the sauce, stirring continuously so that the cornstarch does not clump. Bring the mixture to a simmer again, stirring continuously. Continue to cook it until sauce is thickened, about 2-3 minutes. 
  • Add the baked tofu cubes to the saucepan and stir to coat them in the sauce.  Garnish with fresh chopped scallions, if desired. Serve immediately.


You can substitute regular soy sauce, but your sauce will be darker and less orange.


Serving: 0.5of recipe, Calories: 338kcal, Carbohydrates: 45.4g, Protein: 19.7g, Fat: 8.9g, Saturated Fat: 1g, Sodium: 749.6mg, Fiber: 2g, Sugar: 31.2g, NET CARBS: 43g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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