top of page

Bottom-Friendly Vegan Orange Tofu Takeout



Active Time:

30 min

Total Time:

1 hr 30 min

Why is this better on your bottom?

  • Baked instead of fried

  • Plant-diversity 

  • Plant-based protein 

More butt & gut goodies

Bottom-Friendly Tiramisu
Bottom-Friendly Cream
Bottom-Friendly Chicken & Waffles
  1. Preheat oven to 400 degrees.

  2. Press two blocks of tofu for 20-30 minutes to drain off any excess liquid.

  3. While the tofu is pressing, combine all ingredients for the sauce in a skillet except for the zest, mix well, and set aside.

  4. In a medium sized mixing bowl, add all the ingredients for the batter and mix until smooth. In another medium size mixing bowl, add Panko bread crumbs and set aside.

  5. Assuming your tofu is fully pressed by now, rip the tofu into chunks to resemble chicken you would have at a Chinese takeout place. Place the chunks of tofu on a paper towel and dry them off completely. Add the tofu pieces to the batter, then the Panko, then to a parchment lined baking sheet. Bake the tofu bites for 30 minutes, flipping half way.

  6. While the tofu is in the oven, place the sauce over medium high heat and whisk until the sauce begins to thicken. Once thick, add the orange zest and cut the heat.

  7. Serve the tofu bites over steamed jasmine rice, top with the orange sauce, sesame seeds, and sliced green onions. Bottoms up!

  • 2 blocks of extra-firm tofu

For the sauce:

  • 1 1/2 cups orange juice

  • 1/2 cup veggie broth

  • 1/4 cup soy sauce

  • 1/4 cup rice wine vinegar

  • 2 tsp sesame oil

  • 3 tbsp brown sugar

  • 2 tbsp hoisin

  • 1 tbsp minced ginger

  • 2 tbsp cornstarch

  • Zest of two oranges, about 2 tsp

For the batter:

  • 1/2 cup flour

  • 3 tbsp cornstarch

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 cup + 1 tbsp non-dairy milk

For the Panko mixture:

  • 2 cups Panko bread crumbs

For garnish:

  • Sesame seeds

  • Green onions

bottom of page