crispy citrus tofu on a bed of vermicelli noodles

This crispy citrus tofu is a perfect meal for these warmer days! For this recipe we chose a bright and flavourful citrus sauce to coat our tofu. Citrus flavours always taste like summer to us! If there’s one vegan protein that we can’t say no to, it’s tofu. Tofu is such a versatile meat replacement. It really takes on the flavour of the sauce or spices you cook it with. Before we went vegan we didn’t even think we liked it. A lot of people say they don’t, usually followed by, “it’s the texture.” Trust us, when you figure out how to cook it properly, it becomes so simple and a staple. Not to mention it’s great how affordable it is! P.S. our favourite go-to tofu is Sunrise Soya Extra Firm.

crispy citrus tofu on a bed of vermicelli noodles

This recipe is super quick and simple to put together and saves great for leftovers! We paired our tofu with vermicelli noodles, fresh green onions and sesame seeds. Even though this recipe has a fried component, it doesn’t leave you feeling too heavy. You can serve this delicious tofu with noodles, rice or just enjoy it on its own! We hope you enjoy this crispy citrus tofu recipe and share it with friends!

Check out our other tofu recipes here!


Recipe by plantbasedrelationshipCourse: Lunch, DinnerCuisine: Asian FusionDifficulty: Medium


Prep time


Cooking time



This crispy citrus tofu recipe just screams summer! You can’t go wrong with the crispy exterior and the fresh lemon and orange flavours.


  • 1 block extra firm tofu, drained and/or pressed and patted dry

  • The juice from 1 orange

  • The juice from 1 lemon

  • 1 tsp grated ginger

  • 3 cloves minced garlic

  • 2 – 3 tbsp of agave syrup

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • A pinch of dried chili flakes ( optional )

  • 2 cups unsweetened cashew milk

  • ¾ cups all purpose flour

  • 2 cups vegan breadcrumbs

  • 3 cups vegetable oil for frying

  • 2 tbsp diced green onions

  • 1 tsp sesame seeds


  • Preheat a large cast iron or non stick pan and add your frying oil.
  • Slice your tofu into your desired shapes and set aside.
  • Heat a separate saucepan on medium low heat and add your sesame oil. Once your oil is hot, add your garlic and ginger. Simmer for a few minutes until your garlic just begins to brown.
  • To your saucepan add your orange juice, lemon juice, agave syrup, soy sauce and chili flakes. Lower heat and bring to a low simmer. Your sauce will begin to thicken once it has simmered for a few minutes.
  • In a bowl, mix your all purpose flour and cashew milk. Whisk vigorously until your cashew milk thickens and becomes close to a pancake batter consistency. Pour your breadcrumbs onto a large plate.
  • First, fully coat your tofu in your wet batter then roll in breadcrumbs until fully coated. Carefully drop your breaded tofu into your hot oil. Fry for roughly 4-5 minutes each side or until crispy and golden brown.
  • Remove your tofu from your oil and place onto a baking tray lined with paper towel. Once your tofu has settled and lost any excess oil, place into a large bowl and pour your sauce directly overtop. Gently toss until your tofu is coated in your citrus sauce.
  • Plate your tofu and top with your fresh green onions and a sprinkle of your sesame seeds to garnish. Serve with rice or vermicelli noodles! Enjoy.

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