Crispy Vegan Orange Chicken (orange tofu)

Orange tofu served with rice and broccoli on a plate with chopsticks beside.

5 from 6 votes

Crispy Vegan Orange Chicken (orange tofu)

Craving takeout? This vegan orange chicken features crispy baked tofu cubes tossed in a tangy and flavorful orange sauce, offering a plant-based alternative to the classic recipe. Plus, it’s easy to make at home, with an air-fryer option included.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side Dish

Cuisine: American, Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 206kcal

Author: Meesha

Ingredients

For the tofu

1 15 oz block extra firm tofu drained
2 tablespoon cornstarch *
1 tablespoons olive oil or another neutral-tasting oil
¼ teaspoon salt

For orange sauce

3 cloves garlic minced
2 teaspoons minced ginger
½ cup freshly squeezed orange juice ( about 2 medium navel orange ) **
2 tablespoons soy sauce or tamari/shoyu (use gluten-free ones if needed)
2 tablespoons rice vinegar
1-2 tablespoon brown sugar (or another sweetener)
1 teaspoon sesame oil
1 teaspoon orange zest optional
pinch of chili flakes optional

For cornstarch slurry

2 tablespoons water
2 teaspoon cornstarch

US Customary - Metric

Instructions

Preheat oven to 200C/400F.
Tear tofu into 1 inch bite-sized pieces, and toss them with cornstarch, olive oil, and salt.
1 15 oz block extra firm tofu , 2 tablespoon cornstarch , 1 tablespoons olive oil , ¼ teaspoon salt
Spread them on a baking sheet and bake them for 25-30 minutes or until golden. You can also air fry them at 200C/400F for 8-10 minutes, tossing it halfway through.
To make orange sauce, heat up ½ tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium high.
Add garlic and ginger. Saute for a minute or so, until fragrant.
3 cloves garlic, 2 teaspoons minced ginger
Now, add orange juice, brown sugar, soy sauce, sesame oil, and orange zest, if using. Bring the mixture to a boil, then lower heat to a gentle simmer.
½ cup freshly squeezed orange juice , 2 tablespoons soy sauce , 2 tablespoons rice vinegar, 1-2 tablespoon brown sugar , 1 teaspoon sesame oil , 1 teaspoon orange zest
While waiting for the mixture to boil, make cornstarch slurry by combining cornstarch with water. Stir to mix.
2 tablespoons water, 2 teaspoon cornstarch
Pour cornstarch slurry into the pan and simmer for a couple of minutes, or until the sauce has thickened.
Add baked tofu into the pan, and give everything a quick mix. Give it a taste, adding chili flakes and more seasonings if needed. Your vegan orange chicken is ready to be served!

Notes

Helpful tips and recipe variations

Pressing tofu - There’s no need to press tofu for this recipe. The moisture helps create a juicier texture. However, you can press it if you prefer a chewier bite.
Adding vegetables - You can add a bag of frozen vegetable mix or blanched broccoli, cauliflower, red pepper, or carrot. If you add veggies, consider doubling the sauce.
Make it saucier - For a saucier dish, simply double the ingredients for the sauce.
Make it spicy - Add 2-3 teaspoon of sriracha or a generous pinch of chili flakes to the sauce for some heat.
Batch make orange sauce – The vegan orange sauce can be batch-prepped and frozen for up to 3 months. I recommend using Souper Cubes for easy portioning!

Storing suggestion - Leftover orange tofu will keep in the fridge for 2-3 days. Tofu will lose crispiness, but the flavors remain just as delicious!

To reheat, warm it up in a skillet over medium heat. If the sauce has thickened too much, add a splash of water to loosen it up.

Nutrition