Confession time: I’ve never much cared for the various sticky orange/sticky sriracha tofu recipes out there in the vegansphere. In fact, the older I get, the more I shy away from things that are saucy-sticky in general. Even BBQ cauliflower wings. Not that there’s anything wrong with that. But frankly, making sticky sauce dishes means

  1. More ingredients
  2. More cleanup
  3. More yucky crash feeling after.

So I went on living my life, assuming that I’d never create a sticky orange tofu dish. There are enough out there, right?

But you know what there aren’t a lot of? Orange tofu dishes that are still air-light, crispy and baked.

Let’s get right to this — it’s a super-easy dish that’s low-maintenance and tasty. Why not try it tonight?

Crispy baked orange tofu, serves three


  • Vegan
  • Gluten-free
  • Nut-free
  • Refined sugar-free
    • Sugar-free
  • Prep time: <5 minutes (plus 20 minutes pressing time)
  • Cook time: 25 minutes


  • One extra-firm block of tofu
  • Juice from 1/2 naval orange, plus one additional tablespoon
  • 1 tbsp light, neutral-tasting oil that can handle high heat (vegetable oil, canola, sunflower)
  • 2 tsp orange zest
  • 1/2 tsp mirin/rice wine
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/4 tsp chilli flakes
  • 1 tbsp sesame oil
  • Sesame seeds, for garnish


Press the tofu for at least 20 minutes in order to remove the moisture.

Preheat the oven to 400 degrees and line a medium-sized baking sheet with some parchment paper or a silicone baking mat.

In a medium-sized bowl, add the juice from 1/2 the orange, light oil, orange zest, mirin, garlic powder, ground ginger and chilli flakes. Stir to combine.

Cube the tofu into 1/2″ cubes. Mix the tofu into the orange mixture and toss to coat evenly.

Lay the cubes, well-spaced, along the baking sheet. Cook for 10 minutes, then toss/flip/shake up. Cook for another 15 minutes or until the edges are starting to brown.

Pull from the oven and toss in the remaining tablespoon of orange juice mixed with the tablespoon of sesame oil. Garnish with sesame seeds and serve with rice and fresh veggies.

Any other popular recipes you’d like to see me de-stickify?