Crispy Orange Tofu with Rice & Broccoli

The crispy orange tofu is coated in a sweet and tangy citrus sauce, then served over brown rice and tender broccoli for a satisfying take-out inspired meal.

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If you’ve ever been a tofu skeptic, I can relate. For years, tofu and I have had a rocky relationship. I wanted to love tofu. I tried to love it… but I often found it to be a little meh. I wasn’t finding recipes that had me going back for seconds, and all too often I’d think to myself, “I probably won’t make this again.” But then, one recipe changed everything.

This Crispy Orange Tofu with Rice & Broccoli isn’t just another tofu dish…it’s the one that turned my skepticism into cravings. The secret? The cooking method. Extra-firm tofu is pressed to remove excess liquid, torn (not cut!) into jagged chunks for maximum crispiness, and coated in a blend of arrowroot starch and panko crumbs. The result? Golden, crunchy bites that cling to a glossy, citrusy orange sauce so addictive, you’ll want to lick the plate.

Whether you’re a tofu newbie, a skeptic, or a longtime fan looking for a fresh take, this recipe is about to become a staple in your kitchen.

Why We Love This Orange Tofu

It’s the tofu recipe that wins over tofu skeptics. If you’ve ever found tofu bland or boring, this recipe might change your mind. Tearing the tofu instead of cutting it creates lots of craggy edges that crisp up beautifully in the oven, while the sticky orange sauce coats every nook and cranny.

It’s packed with protein. Much like our Spicy Miso Tempeh Stir-Fry, this meal contains a whopping 29g of protein per serving, leaving you full and satisfied for hours.

No deep fryer needed. The tofu gets wonderfully crispy right in the oven, giving you that takeout-style texture without the extra hassle or cleanup.

Perfect for meal prep. The tofu and sauce reheat surprisingly well, making leftovers something to look forward to. We love serving it over rice for dinner and then using any extras for quick lunches throughout the week.

Easy to make your own. Prefer different vegetables? Go for it. Need a soy-free option? Chickpea tofu works well here too. This recipe is flexible and forgiving.

It’s a complete meal. Between the protein-rich tofu, fiber-filled brown rice, and nutrient-packed broccoli, you’ve got a balanced dinner that tastes indulgent while still being made from simple, wholesome ingredients.

Much easier than it looks. While the finished dish feels restaurant-worthy, the process is straightforward. The tofu bakes while you prepare the sauce, and everything comes together in about 40 minutes.

How to Make Crispy Orange Tofu

See the full recipe card with measurements and instructions below.

What You’ll Need:

• extra-firm tofu
• avocado or olive oil
• tamari or soy sauce
• arrowroot starch
• vegan panko breadcrumbs
• orange juice
• rice vinegar
• maple syrup
• ginger
• minced garlic
• cornstarch
• brown rice
• broccoli
• sesame seeds & green onion (optional for serving)

How to Make this Recipe:

1. Press and tear the tofu into bite-sized pieces, then toss with oil, tamari, arrowroot starch, panko crumbs, and a pinch of salt. Bake until golden brown and crispy.
2. While the tofu bakes, whisk together the orange juice, tamari, rice vinegar, maple syrup, ginger, garlic, and cornstarch. Simmer the sauce in a skillet until thickened.
3. Add the crispy tofu to the orange sauce and stir until evenly coated. Serve over cooked brown rice with steamed broccoli on the side.
4. Garnish with sesame seeds and sliced green onions before serving. For extra flavor, add a squeeze of fresh orange juice or a sprinkle of red pepper flakes.

Notes & Storage

Storage: Leftover orange tofu, rice, and broccoli can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through. The tofu will soften slightly during storage but will still be delicious.

Notes:

Tofu Texture: For the crispiest tofu, take the time to press out as much moisture as possible before baking. Tearing the tofu into chunks instead of cutting it into cubes creates more rough edges, which become extra crispy in the oven.

Soy-Free Option: Chickpea tofu can be used in place of traditional tofu for a soy-free version. Use tamari instead of soy sauce if you need the recipe to be gluten-free.

Adjust the Sweetness: If you prefer a sweeter orange sauce, add an extra teaspoon of maple syrup. For a tangier sauce, add a little more rice vinegar or fresh orange juice.

Serving Ideas: This orange tofu pairs well with brown rice, quinoa, cauliflower rice, or your favorite grain. You can also swap the broccoli for snap peas, green beans, bell peppers, or a stir-fry vegetable blend.

Meal Prep Friendly: To maintain the crispiest texture, store the baked tofu separately from the sauce and combine them when reheating. This is especially helpful if preparing the recipe ahead of time for lunches.