This Vegan Orange Chicken is a plant-based twist on the classic Chinese takeout favorite. Made with crispy tofu nuggets coated in a tangy, sweet, and slightly spicy orange sauce, this dish is perfect for a quick, satisfying dinner. Serve it over steamed rice for a comforting and flavorful meal.
Why You’ll Love This Recipe
- A healthier, plant-based alternative to traditional orange chicken.
- Crispy tofu nuggets with a bold, flavorful orange sauce.
- Quick and easy—ready in just 30 minutes.
- Perfect for weeknight dinners or meal prep.
- Customizable with your favorite vegetables or spice level.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tofu Nuggets:
- 1 package of tofu (16 oz / 454 g), pressed and patted dry
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1/4–1/3 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup neutral oil (e.g., canola or vegetable oil)
For the Orange Sauce:
- 1 cup orange juice
- 1/3–1/2 cup sugar (adjust to taste)
- 2 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha (optional, for heat)
- 2 teaspoons crushed ginger
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
Directions
Step 1: Prepare the Tofu
- Press the tofu to remove excess moisture, then pat dry. Break the tofu into 1-inch nugget-sized pieces.
- In a mixing bowl, combine the flour, cornstarch, garlic powder, and salt. Add water gradually, whisking until a smooth batter forms.
- Dip each tofu nugget into the batter, ensuring an even coating.
Step 2: Fry the Tofu
- Heat the neutral oil in a skillet over medium-high heat.
- Fry the tofu pieces in batches for 5–6 minutes on each side, or until golden brown and crispy.
- Remove the tofu and place on paper towels to drain excess oil.
Step 3: Make the Orange Sauce
- In a small bowl, mix the orange juice, sugar, tamari or soy sauce, rice vinegar, Sriracha (if using), crushed ginger, minced garlic, red pepper flakes, and orange zest.
- Dissolve the cornstarch in the sauce mixture and whisk until smooth.
- Pour the sauce into a skillet and heat over medium heat, stirring constantly, until it thickens (about 5 minutes).
Step 4: Combine Tofu and Sauce
- Add the crispy tofu to the skillet with the orange sauce.
- Toss gently to coat each tofu nugget evenly in the sauce.
Step 5: Serve
- Serve the Vegan Orange Chicken over steamed rice or noodles.
- Garnish with sesame seeds or chopped green onions, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Add Veggies: Stir-fry broccoli, bell peppers, or snap peas alongside the tofu for a complete meal.
- Low-Sugar Option: Replace half the sugar with a natural sweetener like maple syrup.
- Spicy Twist: Add extra Sriracha or a diced red chili for more heat.
- Gluten-Free: Use gluten-free all-purpose flour and tamari instead of soy sauce.
- Air Fryer Tofu: Cook the tofu nuggets in an air fryer at 400°F for 10–15 minutes, shaking halfway through.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over medium heat or in the microwave. The tofu may lose some crispiness but will still be delicious.
- Freezing: Freeze the tofu nuggets separately from the sauce for up to 2 months. Reheat and combine with freshly made sauce.
FAQs
1. Do I need to press the tofu?
Yes, pressing removes excess moisture, ensuring the tofu crisps up nicely when fried.
2. Can I bake the tofu instead of frying?
Yes, bake the tofu on a parchment-lined sheet at 400°F for 25–30 minutes, flipping halfway.
3. Can I use fresh oranges for the sauce?
Absolutely! Freshly squeezed orange juice and zest enhance the flavor.
4. What type of tofu works best?
Extra-firm or firm tofu holds up well for this recipe. Avoid silken tofu.
5. How can I make the sauce thicker?
Simmer the sauce longer, or add an additional teaspoon of cornstarch mixed with water.
6. Can I use another protein?
Yes, tempeh, seitan, or cauliflower florets work well as substitutes.
7. What sides pair well with this dish?
Steamed rice, quinoa, noodles, or stir-fried vegetables complement this dish perfectly.
8. Can I skip the sugar?
You can reduce or replace the sugar with natural sweeteners like agave syrup or coconut sugar.
9. How do I prevent the tofu from sticking during frying?
Ensure the oil is hot enough and avoid overcrowding the pan.
10. Can I double the recipe?
Yes, double all ingredients, but fry the tofu in batches to avoid overcrowding.
Conclusion
Vegan Orange Chicken is a flavorful, crispy, and satisfying dish that’s sure to impress vegans and non-vegans alike. Packed with bold citrus flavors and a perfectly balanced sauce, this tofu-based recipe is ideal for weeknight dinners, meal prep, or when you’re craving takeout-style food at home. Serve it with your favorite sides and enjoy a healthier, plant-based twist on a classic!
Print
Vegan Orange Chicken (Tofu)
- Prep Time: 15min
- Cook Time: 15min
- Total Time: 30min
- Yield: 4 servings 1x
- Category: Main Course
- Method: stovetop
- Cuisine: Asian-Inspired
Description
This Vegan Orange Chicken features crispy tofu bites tossed in a flavorful orange sauce. A perfect plant-based dinner idea that’s easy to make and family-approved!
Ingredients
For the Tofu:
- 1/2 cup neutral oil (e.g., canola)
- 1 package tofu (16 oz / 454 g), pressed and pat dry
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1/4–1/3 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
For the Orange Sauce:
- 1 cup orange juice
- 1/3–1/2 cup sugar
- 2 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha (optional, for heat)
- 2 teaspoons crushed ginger
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
Instructions
1. Prepare the Tofu
- Press and pat dry the tofu to remove excess moisture. Break it into small 1-inch nuggets for a “chicken-like” texture.
2. Make the Batter
- In a mixing bowl, whisk together flour, cornstarch, salt, and garlic powder.
- Gradually add water while whisking until a smooth batter forms.
3. Fry the Tofu
- Heat neutral oil in a skillet over medium-high heat.
- Dip each tofu nugget into the batter, ensuring it’s evenly coated.
- Fry the tofu for 5-6 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
4. Make the Orange Sauce
- In a bowl, combine orange juice, sugar, tamari or soy sauce, rice vinegar, Sriracha (if using), crushed ginger, minced garlic, red pepper flakes, cornstarch, and orange zest. Whisk well.
- Pour the sauce into a clean skillet over medium heat. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until thickened.
5. Combine Tofu and Sauce
- Add the crispy tofu to the skillet with the sauce, stirring to coat each piece evenly.
6. Serve and Enjoy
- Serve the Vegan Orange Chicken over steamed rice. Garnish with green onions or sesame seeds for an extra touch.
Notes
- For a gluten-free option, use gluten-free all-purpose flour and tamari.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet for crispiness.
- Add steamed broccoli or snap peas for a complete meal.
Nutrition
- Calories: 350kcal per serving
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