Crispy Orange-Glazed Tofu with Broccoli
Makes 4 servings
Crispy • Vibrant • Nourishing • Delicious
Golden crispy tofu, fresh broccoli, and a lively orange glaze come together in a colorful meal that’s both nourishing and deeply satisfying.
This recipe is 100% plant-based.
Sweet-and-sour anything — lemon, orange, sticky, glossy, citrusy sauces — are some of the most popular dishes ordered in Chinese restaurants. There’s something irresistible about that balance of sweetness, brightness, and savory depth.
As a vegan, I don’t usually get to order those dishes when eating out, so I eventually learned to make my own versions at home. And once I did, I understood exactly why they’re so beloved.
But my love for these flavors actually goes back much further.
When I was a kid, my best friend’s mom used to take us to a Chinese restaurant in Las Vegas called Fong’s. I have no idea if it still exists, but I remember those dinners so clearly. I would order a big bowl of white rice and an extra-large bowl of sweet-and-sour sauce on the side, along with fried wontons. I dipped the wontons into the sauce, poured the sweet sauce over the rice, and sat there feeling like I was in absolute heaven. At the time it felt like the most luxurious meal imaginable.
This recipe for Crispy Orange-Glazed Tofu with Broccoli always brings me back to those memories of Fong’s.
The key is tearing the tofu into rough chunks instead of cutting it into cubes. Those uneven edges crisp beautifully and hold onto the sauce in a way smooth cubes never quite do.
If you have the time, you can freeze the tofu overnight, thaw it, and squeeze out the extra water before tearing it apart. That creates an even chewier texture. But most of the time I forget to plan that far ahead and simply make it with fresh tofu torn into pieces — and it still turns out incredibly good.
The sauce has everything: sweetness from brown sugar (which I highly recommend over plain sugar because the molasses adds depth), the brightness of fresh orange juice, the warmth of ginger, and the savory umami of soy sauce and rice vinegar. Add in crisp broccoli, scallions, and the chewy golden tofu, and suddenly the whole dish feels complete.
I usually lean into ginger for the warmth rather than chili because I don’t tolerate much spice. But if you love heat, a spoonful of chili crisp or a pinch of chili flakes will take the sauce in that direction.
Served over a bowl of warm white rice, it becomes one of those meals that feels comforting and a little bit indulgent, yet still fresh and nourishing.
A dish that brings back old memories, creates new ones, and comes together so easily it’s perfect for those evenings when you simply don’t feel like trying — but still want something truly delicious.
INGREDIENTS
Crispy Tofu
1 block extra-firm tofu, torn into bite-size pieces
1–2 tsp neutral oil (optional)
Pinch of fine sea salt
2–3 Tbsp cornstarch
Orange Ginger Sauce
¾ cup fresh orange juice (freshly squeezed)
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp brown sugar
2–3 tsp cornstarch, mixed with a little water to make a slurry
½–1 tsp orange zest
Aromatics
2–3 garlic cloves, finely chopped
1 Tbsp fresh ginger, grated, shredded, or finely minced
(Use more if you love ginger.)
2–3 scallions, sliced
(White and green parts separated.)
Vegetables
1–2 cups broccoli florets
To Finish
1–2 tsp toasted sesame oil (optional)
Sesame seeds (white or black), for garnish
Extra scallions, for garnish
Steamed rice, for serving
METHOD
Step 1 — Crisp the Tofu
Tear the tofu into rough bite-size pieces. Pat lightly dry if it’s very wet.
Toss with a pinch of salt and, if desired, 1–2 tsp neutral oil.
Add the cornstarch and toss until the tofu is lightly coated.
Let it rest for 2–3 minutes so the cornstarch can hydrate slightly.
Air fry at 410°F for 15–17 minutes, turning once halfway through, until golden and crisp.
Step 2 — Prepare the Broccoli
Lightly steam or sauté the broccoli just until tender-crisp and bright green.
Set aside.
Step 3 — Make the Orange Ginger Sauce
In a small bowl, combine:
¾ cup fresh orange juice
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp brown sugar
½–1 tsp orange zest
Stir well.
In a second small bowl, whisk together:
2–3 tsp cornstarch
1–2 Tbsp water
to make a smooth slurry.
Step 4 — Build the Dish
Heat a small drizzle of neutral oil or toasted sesame oil in a large skillet over medium heat.
Add the garlic, ginger, and the white parts of the scallions. Sauté for 1–2 minutes, just until fragrant.
Pour in the orange ginger sauce and bring it to a gentle simmer.
Stir the cornstarch slurry once more, then add it to the skillet.
Cook, stirring constantly, until the sauce thickens and becomes glossy.
Add the broccoli and toss gently to coat.
Fold in the crispy tofu and toss just until everything is evenly glazed.
Finish with the green scallions and, if desired, a light drizzle of toasted sesame oil.
Step 5 — Serve
Serve immediately over warm steamed rice.
Garnish with sesame seeds and extra scallions.
NOTES
Oil-Free Option
This dish can easily be made oil-free. Simply omit the oil when coating the tofu and sauté the garlic and ginger in a splash of water or orange juice instead.
Cornstarch
Orange juice naturally thins sauces, so don’t be afraid of using a generous cornstarch slurry. If the sauce becomes too thick, simply loosen it with a splash of water, vegetable broth, or additional orange juice.
Vegetable Variations
Broccoli works beautifully here, but snap peas, bok choy, green beans, or bell peppers are all wonderful seasonal alternatives.
Heat (Optional)
If you enjoy a little spice, add a pinch of chili flakes or a spoonful of chili crisp to the sauce.
Serving Suggestions
Serve over warm rice and finish with sesame seeds, sliced scallions, and a little extra orange zest for brightness.
A Final Thought
Some of the happiest meals come from the simplest ideas.
A bright orange, a crisp piece of tofu, and a homemade glaze are all it takes to turn an ordinary evening into something that feels a little more special. I hope this recipe reminds you that good food doesn’t have to be complicated—it simply has to be made with care and shared with people you love.
This is the kind of food that nourishes quietly.
It asks us to slow down,
to listen,
and to remember what is enough.