Vegan Orange Chicken (Tofu)

This Vegan Orange Chicken made with crispy tofu is my plant-based twist on the classic Chinese takeout favorite. The tofu is golden and crunchy on the outside, soft on the inside, and coated in a sticky, sweet, and tangy orange sauce that’s downright addictive. It’s quick, flavorful, and totally satisfying—no meat, no problem.

Why You’ll Love This Recipe

I love how this dish combines the comfort of takeout with a healthier, vegan-friendly approach. It’s crispy, saucy, and packed with citrusy flavor without any animal products. The tofu absorbs the bold orange glaze beautifully, making every bite pop with flavor. Plus, it’s easy to make at home in under 30 minutes, and I always feel good knowing exactly what’s in it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Extra-firm tofu (pressed and cubed)
• Cornstarch or arrowroot powder (for coating)
• Soy sauce or tamari
• Orange juice (freshly squeezed for best flavor)
• Orange zest
• Rice vinegar or apple cider vinegar
• Maple syrup or agave
• Garlic (minced)
• Ginger (grated)
• Red chili flakes (optional, for heat)
• Sesame oil or neutral oil (for cooking)
• Green onions and sesame seeds (for garnish)

directions

1. I start by pressing the tofu to remove excess moisture, then cut it into bite-sized cubes.

2. I toss the tofu in cornstarch until coated evenly, which gives it that perfect crispy crust.

3. In a nonstick pan, I heat oil and pan-fry the tofu on all sides until golden and crispy. Then I set it aside.

4. In the same pan, I combine orange juice, zest, soy sauce, vinegar, maple syrup, garlic, ginger, and chili flakes. I let the sauce simmer until slightly thickened.

5. I add the crispy tofu back into the pan and toss it in the orange sauce until fully coated.

6. I finish with a sprinkle of sesame seeds and sliced green onions before serving.

Servings and timing

This recipe serves 3 to 4 people and takes about 10 minutes to prep and 15 minutes to cook—so it’s ready in around 25 minutes total. It’s perfect for a weeknight dinner or meal prep for the week.

Variations

• I sometimes add steamed broccoli or snap peas for a full meal in one pan.

• For a gluten-free version, I use tamari instead of soy sauce and double-check the cornstarch brand.

• If I want it extra spicy, I toss in more chili flakes or a splash of sriracha.

• Air-frying or baking the tofu instead of pan-frying works great for a lower-oil option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a pan over medium heat or in the microwave. If the sauce thickens too much in the fridge, I add a splash of orange juice or water to loosen it. The tofu stays flavorful, even if it loses a bit of crispiness.

FAQs

Can I bake the tofu instead of frying?

Yes, I bake it at 400°F (200°C) for about 25–30 minutes, flipping halfway through. It still gets crispy and holds up well in the sauce.

What’s the best tofu for this recipe?

I always use extra-firm tofu and press it well. It holds its shape and gets perfectly crispy when cooked.

Can I use bottled orange juice?

Fresh is always best for flavor, but I’ve used bottled juice in a pinch. I make sure it’s 100% juice with no added sugar for the cleanest taste.

Is this recipe good for meal prep?

Definitely. I make a big batch, and it reheats well throughout the week. I pair it with rice or noodles for a complete meal.

Can I use something other than tofu?

Yes, I’ve tried it with cauliflower and tempeh. Both work great with the orange sauce, though the texture will be a bit different.

Conclusion

This Vegan Orange Chicken with tofu is one of my favorite takeout-style meals to make at home. It’s crispy, tangy, and sweet with just the right amount of heat. The tofu soaks up all that sticky orange goodness, and it’s so easy to prepare, I keep coming back to it again and again. Whether I’m serving it with rice, noodles, or steamed veggies, it always delivers on flavor and comfort—100% plant-based.