Description
This Vegan Orange Chicken is a plant-based twist on a Chinese takeout favorite—crispy tofu tossed in a sticky, sweet, and tangy orange sauce. It’s bold, zesty, and satisfying without any meat or dairy. Perfect for a quick weeknight dinner, this easy tofu orange chicken is ready in under 30 minutes and totally crave-worthy.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 2–3 tablespoons cornstarch or arrowroot powder (for coating)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- ½ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoons maple syrup or agave
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red chili flakes (optional)
- 1 tablespoon sesame oil or neutral oil (for cooking)
- Sliced green onions and sesame seeds (for garnish)
Instructions
- Press the tofu for at least 15 minutes to remove moisture, then cut into bite-sized cubes.
- Toss tofu with cornstarch until evenly coated.
- Heat oil in a nonstick skillet over medium heat. Pan-fry tofu until golden and crispy on all sides. Set aside.
- In the same pan, add orange juice, zest, soy sauce, vinegar, maple syrup, garlic, ginger, and chili flakes. Simmer for 3–5 minutes until slightly thickened.
- Return tofu to the pan and toss to coat in the orange sauce. Cook for another 1–2 minutes until fully coated and heated through.
- Garnish with green onions and sesame seeds. Serve immediately with rice, noodles, or steamed vegetables.
Notes
- Add steamed broccoli, snap peas, or bell peppers for a veggie-packed meal.
- For extra heat, add more chili flakes or a dash of sriracha.
- Air-fry or bake tofu for a lower-oil version.
- Store leftovers in the fridge for up to 4 days—reheat with a splash of orange juice or water to revive the sauce.
- Tempeh or cauliflower can be used instead of tofu.
