Sticky Orange Crispy Tofu

A delicious healthy baked crispy Tofu with a fresh sticky orange sauce atop stir-fried vegetables and wholemeal noodles for a satisfying and far more nutritious Vegan meal than your local take-away.

Sticky Orange Crispy Tofu

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Ever since posting my Sticky Lemon Stir-Fry with Crispy Cauliflower and Tofu recipe, I have been craving it ever since but due to a long ‘to-make’ and ideas list, I sadly haven’t got round to making it again. So, this time I thought instead of making the same recipe, I would try and mix up the flavours a bit to create a new recipe post based on the original recipe which I loved so much! If you haven’t made it yet then I suggest you do right away, and then of course, make this new Sticky Orange Crispy Tofu which is also just as addictive!

When I say I’m addicted and craving this recipe, I’m really not joking. For some unbeknown reason, it has a hold on me! I have quite an addictive personality (at least when it comes to food) and if I love something, I will crave it and make it and make variations of it, until I’ve exhausted all avenues and bored myself of it for a little while. Though, this can go on for some time, as I’ve said in previous posts, I’ve had an obsession with Mexican recipes for quite some time and I’ve posted various recipes on my blog.

Asian inspired recipes like this are something I love to make at home and almost never eat out because I find they are full of nasty unnecessary ingredients, lots of unnecessary oil making it too greasy, mostly likely fried and not baked and often too watery for my liking. Therefore, homemade is always best in my opinion and I can control exactly what goes into the meal and make it how I like it, and you cannot go wrong with stir-fried vegetables and a simple homemade sauce.

This recipe is hugely satisfying, filling and perfect to serve the family due to several components – a thick sticky citrus sauce, crispy baked tofu bites and stir-fried vegetables all atop of your choice of noodles (for this recipe I used wholemeal Vermicelli noodles). Unfortunately, this recipe isn’t one you can quickly put together like my 30 Minutes or Less meals, but the time it takes is so worth it. There are four stages involved here which will require some multi-tasking so they all come together at the same time but once you get the hang of this, it’s all pretty simple.

I would suggest making the crispy tofu first so you can get it in the oven to bake which will take approximately 30 minutes until golden. Whilst this is cooking, make sure you’re stir-fry vegetables are prepared (I often buy a stir-fry vegetable mix because I like the vegetables in them), your noodles are in a saucepan with water covering them, and then concentrate on making your sauce which will require you to place all the sauce ingredients in a saucepan and use a whisk to gently combine them over a low-medium heat for 5 – 10 minutes to heat through and then at this point taste the flavour and adjust to suit your tastes (I like a lot of flavour so added more orange as necessary), and once you’re happy with it, turn the heat to low and add the cornflour mixture by whisking it in to create a thick sticky sauce, heat through for a few more minutes and set aside. Now stir-fry your vegetables in some sesame oil for a few minutes until softened and start cooking the noodles according to packet instructions. Once you have cooked the noodles and the vegetables, your tofu should be baked and crispy ready to serve. Drain the noodles and place them in a bowl, top with stir-fried vegetables, some crispy baked tofu bites and spoon over the sauce as desired.

Sticky Orange Crispy Tofu

This recipe is perfect for a weekend meal with the family (far better for you than a Chinese takeaway!) and it is best served fresh when the tofu is crispy straight from the oven. If you do have any leftovers, then I would recommend re-heating the vegetables and noodles and popping the tofu back in the oven for 5 minutes to retain its crispiness.

*I marinated my tofu overnight in a simple marinade of garlic and ginger paste, soy sauce, lemon juice and rice vinegar and then drained this away from the tofu before coating, but reserve this for later.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Sticky Orange Crispy Tofu
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Asian, Main
Serves: Serves 4
  • ½ cup vegetable stock
  • ¾ cup orange juice (juice of 2-3 oranges and the zest of 1 orange)
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp ginger garlic paste
  • ½ tsp sambal oleek
  • 1 tbsp cornflour and 2 tbsp water, combined
  • Tofu Coating:
  • ½ cup wholemeal flour
  • ½ cup unsweetened almond milk
  • 1 cup panko breadcrumbs
  • 400g block firm tofu, drained, pressed and marinated* (see above)
  • 400g bag stir-fry vegetables, to serve
  • Wholegrain noodles, to serve
  1. Pre-heat oven to 400F/200C/Gas Mark 6. Line a large baking tray with parchment paper and set aside.
  2. Firstly, create a batter mixture by mixing together flour, milk and a pinch of salt and pepper.
  3. Also have a bowl of panko breadcrumbs ready for dipping, do this one by one to coat the tofu in the batter and shake off any excess mixture and then dip in the panko and shake off any excess crumbs. Repeat this process until all pieces have been used.
  4. Place them on a lined baking tray and bake for approx. 30 minutes or until browned and crispy.
  5. Whilst the tofu is baking, prepare the sauce by placing all ingredients in a medium sized pan over a small flame on a low-medium heat and simmer but do not allow to boil. Once it's been cooking for about 5 minutes and the liquid has reduced, add the cornflour mixture. Keep on a low heat whilst you prepare the rest.
  6. Now cook your stir-fry vegetables in a large wok over a medium heat and stir-fry in some sesame oil and add the reserved marinade from the tofu and stir-fry for approx. 5-10 minutes or until tender.
  7. Place another medium sized pan of water over a high-heat and bring to a boil, then add your noodles and simmer over a medium heat for 3- 5 minutes or according to pack instructions.
  8. Once everything is cooked, assemble your meal by placing the ingredients in order in a large pasta type bowl; noodles, stir-fried vegetables, some sauce, baked tofu and then some more sauce as desired.
  9. Serve warm and best-served at the time of making.

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