This Air Fryer Orange Tofu tastes just like your favourite Chinese takeout order! It’s crispy on the outside, tender on the inside, and coated in a sticky, sweet orange sauce!
If you thought the air fryer was a passing trend, let me tell you: this is a kitchen appliance that is here to stay. And if you wondered if an air fryer is worth it if you’re vegan, well, this Air Fryer Orange Tofu will definitely convince you. Air fryer tofu is crispy and delicious to begin with, but finish it with sticky orange sauce and you’ve got a dinner that even the pickiest eaters will devour.
The orange sauce is the same one that I use in my orange cauliflower bites , which is a reader favorite around here. I developed the recipe based on my favourite Chinese restaurant dish, orange tofu. The sauce is sweet and sour, bright and citrusy, and juuuust spicy enough to keep things interesting. As if that’s not enough, you can make it with pantry ingredients. We love that, right?!
You can serve your air fryer orange tofu over rice, cauliflower rice , noodles, quinoa , or any other grain. I also love using this recipe to make meal prep orange tofu bowls with grains, a few handfuls of spinach, cucumbers, or steamed broccoli, and some cashews or sesame seeds for garnish.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the air fryer tofu:
- Tofu – I recommend either extra-firm or firm tofu.
- Garlic powder
- Sea salt
- Cornstarch
- Liquid aminos – Or use low-sodium soy sauce or tamari.
- Sesame oil
- Ground black pepper
- Sesame seeds and scallions – For garnish.
For the orange sauce:
- Water
- Orange juice – Freshly squeezed is best, but store-bought is fine as long as it’s 100% juice.
- Maple syrup
- Ground ginger
- Garlic powder
- Liquid aminos or low sodium soy sauce
- Rice wine vinegar – Don’t use the sweetened, seasoned kind. You just want the plain variety!
- Cornstarch – You’ll mix a bit of water in this to make a slurry, which will thicken the sauce and make it stick to the tofu.
How to Make Air Fryer Orange Tofu
In the time it takes to get takeout, you can make orange tofu at home! Let’s get started.
Make the sauce. Combine all of the sauce ingredients except the cornstarch in a saucepan set over high heat. Bring to a boil for a minute, then reduce the heat to medium-low. Add the cornstarch and whisk until dissolved. Simmer until the sauce is thickened, about 3 to 4 minutes. Remove from the heat and cool slightly.
Prep the tofu. Place the pressed and cubed tofu in a medium mixing bowl. Toss it with the liquid aminos, then add the other ingredients and toss again.
Cook the tofu. Arrange the tofu in a single layer in your air fryer, allowing space between each piece. Set the air fryer to 400ºF and cook for 10 minutes, shaking the basket halfway through the cooking time.
Assemble. Toss the tofu with the sauce. Serve it with rice, grains, or noodles, and garnish with sesame seeds and scallions.
Tips for Success
There’s not much to this air fryer orange tofu recipe, but these tips will help you make sure it turns out perfect!
- Adjusting the flavour. Once the sauce is done (and has cooled a bit), give it a taste and see if you want to add more sweetener or liquid aminos. Orange juice can vary in sweetness, so it’s normal to need to tweak the sauce a bit!
- Press the tofu. When you press the tofu first, it’s better able to absorb the flavors you add to it. It will also cook up crispier! Learn more: How To Cook Tofu
- Don’t crowd it. If you have to make the tofu in two batches, it’s better to do that than to crowd your air fryer. Crowded tofu won’t get crispy!
How to Store and Reheat Leftovers
Air fryer orange tofu will keep in the fridge for up to 4 days when stored in an airtight container. I recommend popping it in the microwave to reheat it, but you can also warm it in a skillet sprayed with cooking spray set over medium-low heat.
Can This Recipe Be Frozen?
Yes, you can freeze orange tofu too! Place it in an airtight container and freeze it for up to 3 months. I recommend thawing it in the refrigerator, then reheating in the microwave.
Ingredients
Air Fryer Tofu:
- 1 block tofu
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 2 teaspoon cornstarch
- ½ tablespoon liquid aminos
- ¼ teaspoon sesame oil
- ¼ teaspoon ground black pepper
- to garnish: sesame seeds and scallions
Orange Sauce:
- ¼ cup water
- ¼ cup orange juice
- 1 tablespoon maple syrup
- ⅛ teaspoon ground ginger
- ⅛ teaspoon garlic powder
- ½ tablespoon liquid aminos/low sodium soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon cornstarch + ½ tablespoon water , stirred together until cornstarch is dissolved
Instructions
Orange Sauce
- While the tofu is air-frying and has about 5 minutes left, in a pot over high heat, mix all the sauce ingredients, except the cornstarch slurry.
- Bring to a boil and boil for about 1 minute, then reduce heat to medium low. Add in the cornstarch slurry and whisk vigorously until dissolved into the sauce. Let it cook for about 3 to 4 minutes until the sauce begins to thicken. Remove from heat and allow to cool slightly. Taste a little bit to decide if you need more sweetener or more liquid aminos.
Air Fryer Tofu
- In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and toss to coat. Add in all of the other seasoning ingredients and toss to thoroughly combine.
- Place in your air fryer in a single row, so that all the tofu has a little bit of space around each piece. Set your air fryer to 400 degrees F. Cook for 10 minutes, shaking the basket after 5 minutes, then continuing to cook.
Put it All Together:
- Remove after tofu is cooked. Toss the tofu in the sauce using tongs or even just a large spoon, coating completely. Serve with sesame seeds and scallions and enjoy!
Notes
This Air Fryer Orange Tofu tastes just like your favourite Chinese takeout order! It’s crispy on the outside, tender on the inside, and coated in a sticky, sweet orange sauce!
If you thought the air fryer was a passing trend, let me tell you: this is a kitchen appliance that is here to stay. And if you wondered if an air fryer is worth it if you’re vegan, well, this Air Fryer Orange Tofu will definitely convince you. Air fryer tofu is crispy and delicious to begin with, but finish it with sticky orange sauce and you’ve got a dinner that even the pickiest eaters will devour.
The orange sauce is the same one that I use in my orange cauliflower bites , which is a reader favorite around here. I developed the recipe based on my favourite Chinese restaurant dish, orange tofu. The sauce is sweet and sour, bright and citrusy, and juuuust spicy enough to keep things interesting. As if that’s not enough, you can make it with pantry ingredients. We love that, right?!
You can serve your air fryer orange tofu over rice, cauliflower rice , noodles, quinoa , or any other grain. I also love using this recipe to make meal prep orange tofu bowls with grains, a few handfuls of spinach, cucumbers, or steamed broccoli, and some cashews or sesame seeds for garnish.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the air fryer tofu:
- Tofu – I recommend either extra-firm or firm tofu.
- Garlic powder
- Sea salt
- Cornstarch
- Liquid aminos – Or use low-sodium soy sauce or tamari.
- Sesame oil
- Ground black pepper
- Sesame seeds and scallions – For garnish.
For the orange sauce:
- Water
- Orange juice – Freshly squeezed is best, but store-bought is fine as long as it’s 100% juice.
- Maple syrup
- Ground ginger
- Garlic powder
- Liquid aminos or low sodium soy sauce
- Rice wine vinegar – Don’t use the sweetened, seasoned kind. You just want the plain variety!
- Cornstarch – You’ll mix a bit of water in this to make a slurry, which will thicken the sauce and make it stick to the tofu.
How to Make Air Fryer Orange Tofu
In the time it takes to get takeout, you can make orange tofu at home! Let’s get started.
Make the sauce. Combine all of the sauce ingredients except the cornstarch in a saucepan set over high heat. Bring to a boil for a minute, then reduce the heat to medium-low. Add the cornstarch and whisk until dissolved. Simmer until the sauce is thickened, about 3 to 4 minutes. Remove from the heat and cool slightly.
Prep the tofu. Place the pressed and cubed tofu in a medium mixing bowl. Toss it with the liquid aminos, then add the other ingredients and toss again.
Cook the tofu. Arrange the tofu in a single layer in your air fryer, allowing space between each piece. Set the air fryer to 400ºF and cook for 10 minutes, shaking the basket halfway through the cooking time.
Assemble. Toss the tofu with the sauce. Serve it with rice, grains, or noodles, and garnish with sesame seeds and scallions.
Tips for Success
There’s not much to this air fryer orange tofu recipe, but these tips will help you make sure it turns out perfect!
- Adjusting the flavour. Once the sauce is done (and has cooled a bit), give it a taste and see if you want to add more sweetener or liquid aminos. Orange juice can vary in sweetness, so it’s normal to need to tweak the sauce a bit!
- Press the tofu. When you press the tofu first, it’s better able to absorb the flavors you add to it. It will also cook up crispier! Learn more: How To Cook Tofu
- Don’t crowd it. If you have to make the tofu in two batches, it’s better to do that than to crowd your air fryer. Crowded tofu won’t get crispy!
How to Store and Reheat Leftovers
Air fryer orange tofu will keep in the fridge for up to 4 days when stored in an airtight container. I recommend popping it in the microwave to reheat it, but you can also warm it in a skillet sprayed with cooking spray set over medium-low heat.
Can This Recipe Be Frozen?
Yes, you can freeze orange tofu too! Place it in an airtight container and freeze it for up to 3 months. I recommend thawing it in the refrigerator, then reheating in the microwave.
Ingredients
Air Fryer Tofu:
- 1 block tofu
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 2 teaspoon cornstarch
- ½ tablespoon liquid aminos
- ¼ teaspoon sesame oil
- ¼ teaspoon ground black pepper
- to garnish: sesame seeds and scallions
Orange Sauce:
- ¼ cup water
- ¼ cup orange juice
- 1 tablespoon maple syrup
- ⅛ teaspoon ground ginger
- ⅛ teaspoon garlic powder
- ½ tablespoon liquid aminos/low sodium soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon cornstarch + ½ tablespoon water , stirred together until cornstarch is dissolved
Instructions
Orange Sauce
- While the tofu is air-frying and has about 5 minutes left, in a pot over high heat, mix all the sauce ingredients, except the cornstarch slurry.
- Bring to a boil and boil for about 1 minute, then reduce heat to medium low. Add in the cornstarch slurry and whisk vigorously until dissolved into the sauce. Let it cook for about 3 to 4 minutes until the sauce begins to thicken. Remove from heat and allow to cool slightly. Taste a little bit to decide if you need more sweetener or more liquid aminos.
Air Fryer Tofu
- In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and toss to coat. Add in all of the other seasoning ingredients and toss to thoroughly combine.
- Place in your air fryer in a single row, so that all the tofu has a little bit of space around each piece. Set your air fryer to 400 degrees F. Cook for 10 minutes, shaking the basket after 5 minutes, then continuing to cook.
Put it All Together:
- Remove after tofu is cooked. Toss the tofu in the sauce using tongs or even just a large spoon, coating completely. Serve with sesame seeds and scallions and enjoy!
Notes
Air Fryer Orange Tofu
Ingredients
Air Fryer Tofu:
- 1 block tofu
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 2 teaspoon cornstarch
- ½ tablespoon liquid aminos
- ¼ teaspoon sesame oil
- ¼ teaspoon ground black pepper
- to garnish: sesame seeds and scallions
Orange Sauce:
- ¼ cup water
- ¼ cup orange juice
- 1 tablespoon maple syrup
- ⅛ teaspoon ground ginger
- ⅛ teaspoon garlic powder
- ½ tablespoon liquid aminos/low sodium soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon cornstarch + ½ tablespoon water stirred together until cornstarch is dissolved
Instructions
Orange Sauce
- While the tofu is air-frying and has about 5 minutes left, in a pot over high heat, mix all the sauce ingredients, except the cornstarch slurry.
- Bring to a boil and boil for about 1 minute, then reduce heat to medium low. Add in the cornstarch slurry and whisk vigorously until dissolved into the sauce. Let it cook for about 3 to 4 minutes until the sauce begins to thicken. Remove from heat and allow to cool slightly. Taste a little bit to decide if you need more sweetener or more liquid aminos.
Air Fryer Tofu
- In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and toss to coat. Add in all of the other seasoning ingredients and toss to thoroughly combine.
- Place in your air fryer in a single row, so that all the tofu has a little bit of space around each piece. Set your air fryer to 400 degrees F. Cook for 10 minutes, shaking the basket after 5 minutes, then continuing to cook.
Put it All Together:
- Remove after tofu is cooked. Toss the tofu in the sauce using tongs or even just a large spoon, coating completely. Serve with sesame seeds and scallions and enjoy!
Video
Notes
Nutrition
Air Fryer Orange Tofu https://jessicainthekitchen.com/orange-air-fryer-tofu/ January 24, 2022
Tempeh isn’t just tofu’s lesser-known cousin! It’s also one of the best whole food meat substitutes out there. Learn how to cook tempeh like a pro and some of my favorite ways to use it.
Like tofu , tempeh (pronounced tem-pay) is made with soy beans, but the similarities pretty much end there. This means that if you’re not a fan of tofu, you might still enjoy tempeh! While tofu has a soft or chewy texture (depending on the type you use), tempeh is a bit firmer, and it has an interesting texture because its primary ingredient is whole soybeans.
Tempeh originated in Indonesia, where it’s a staple used in a wide variety of dishes. (If you ever have the chance to go to an Indonesian restaurant, you are in for a treat— especially if you love tempeh!) It’s made by fermenting soybeans and forming them into a slab. You can make your own tempeh at home, but it’s a complicated process, so you might want to stick to buying it at the grocery store!
What Does Tempeh Taste Like?
Most vegans fall into one of two camps: you either want your meatless remakes to taste exactly like the original, or you simply want to find a protein to take the place of meat without mimicking its flavor. If you fall into the latter category, you’ll appreciate tempeh! It has a nice, nutty flavor, and it can be used to replace meat in a recipe, but it doesn’t taste like meat.
Like tofu, tempeh will take on the flavors that are added to it, although that nuttiness will still come through. This makes it excellent for marinating or pairing with a delicious sauce to soak up. Some people find that tempeh has a bitter flavor, while others aren’t bothered by it. Steaming tempeh eliminates this flavor, and it also helps tempeh absorb marinades better.
How Do You Cook Tempeh?
There are so many ways to cook tempeh! I’ll share my favorite in just a bit, but you can:
- Bake it. Baked tempeh is the perfect low-effort protein option.
- Fry it. Pan fry, deep fry, stir fry —it’s all good! You can also enjoy it in a sandwich like my BLT Sandwich .
- Grill it. Place cubes of tempeh on skewers with veggies and marinate them before grilling.
- Cut it into cubes. For a meaty bite!
- Cut it into slices. Thin slices get nicely crisped on the edges.
- Crumble it up. Perfect for making chili or tacos!
- Use it as an ounce-for-ounce substitute for meat in a recipe. It’s nutrient packed and less costly than most store-bought faux meats.
Tempeh Bacon Recipe
You can also use tempeh to make a killer plant-based bacon. Here’s how:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Low sodium soy sauce, tamari, or liquid aminos – Tamari and liquid aminos are gluten-free.
- Liquid smoke – Key to the smoky bacon flavor in this recipe.
- Maple syrup – Make sure you get real maple syrup, not breakfast syrup!
- Smoked paprika – This amps up the smoky flavor even more and adds some natural color to the marinade.
- Tempeh
- Coconut Oil
How to Make Tempeh Bacon
Use homemade tempeh bacon in a BLT , as a topping for your favorite veggie burger , in a vegan Cobb salad, or as a savory side to serve with pancakes or waffles .
Prepare the tempeh. Slice the tempeh as thin as possible without it falling apart. This will help it get crispy!
Steam the tempeh. Use a steamer basket or a wire rack placed in a large pot filled with boiling water. (The water shouldn’t be so high that it reaches the basket or rack.) Carefully add the tempeh slices, cover the pot, and steam them for 10 minutes. This removes bitterness and gives the tempeh the ability to absorb all the bacon-y flavors you’re about to add.
Make the marinade. In a wide, shallow bowl or container, whisk the liquid smoke, maple syrup, soy sauce, and smoked paprika.
Marinate the tempeh. Let the tempeh cool a bit, then place it in the marinade. Cover the container and let the tempeh marinate in the refrigerator for at least 2 hours, or overnight.
Cook the tempeh. Heat the coconut oil in a skillet over medium-high heat, then add the slices of tempeh bacon. Cook for 2 to 3 minutes on each side, or until they’re nicely browned and crisp on the edges. Remove from heat and pour any leftover marinade into the skillet; stir the tempeh to coat it in the sauce.
Why Does My Tempeh Have White/Black/Gray On It?
Oof, I know what you’re thinking: Did my tempeh go bad? Well, it didn’t go bad , but it is full of fungus. That’s a good thing, though—it’s how tempeh ferments! A fungus called Rhizopus oligosporus , which grows on teak and hibiscus leaves on the island of Java, is added to soybeans as part of the fermentation process.
Is Tempeh Healthier Than Tofu?
For one, tempeh is fermented, which means it’s chock full of probiotic goodness. As a bonus, it also has prebiotics, which help probiotics thrive once they reach your digestive system. Tempeh is a great source of protein and packed with vitamins and minerals, including iron, calcium, magnesium, and manganese. It’s also the best plant-based source of vitamin B12.
Where Is Tempeh in the Grocery Store?
You can usually find tempeh either in the refrigerated case in the produce section alongside the seitan and tofu, or in the dedicated vegetarian/plant-based refrigerated area.
Ingredients
- 3 tablespoons low sodium soy sauce , tamari sauce or liquid aminos*
- 2 teaspoons liquid smoke
- 1 1/2 tablespoon maple syrup
- 1/2 teaspoon smoked paprika , for colour
- 8 ounces tempeh
- 1 – 2 teaspoons coconut oil
Instructions
- Slice the tempeh as thin as you can (without letting it fall apart). This helps to crips up the tempeh bacon slices. If you don’t care about that, feel free to slice of however you want.
- In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We’re doing this to steam your tempeh, so if you have another way to steam it that’s fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
- In a bowl or a Tupperware container, stir together the liquid smoke, the maple syrup, the tamari/liquid aminos and the smoke paprika. Add in the slightly cooled tempeh and gently toss or stir to ensure all of the pieces are marinated. Cover and let marinate for 2 hours up to overnight.
- When you’ve finished marinating them, heat the oil in a pan over medium high heat.
- Add the slices of tempeh bacon and allow to cook for about 2-3 minutes on each side, until cooked through and browned. Remove from heat, and add over any extra marinade to coat the tempeh in it from the residual heat.
- Serve in a BLT sandwich, in a vegan Cobb salad, or any other way you desire!
