This vegan orange chicken swaps meat for golden, crispy tofu and a bright, tangy orange glaze. The tofu gets a light cornstarch coating that crisps up in a hot pan. A sweet-and-sour sauce made from orange juice, soy, and rice vinegar sticks to each piece. The dish smells citrusy, tastes balanced between sweet and savory, and offers a pleasant contrast of crunchy exterior and tender inside. If you enjoy easy, crunchy swaps, you might also like this Parmesan cloud chicken bombs recipe for inspiration on texture tricks.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate nutrition per serving (based on 4 servings):
- Calories per serving: 200 kcal
- Protein: 8 g
- Carbohydrates: 12 g
- Fat: 13 g
- Fiber: 1 g
- Sugar: 8 g
- Sodium: 250 mg
Why Make This Vegan Orange Chicken
This recipe is quick and satisfying. It gives you the citrus punch of classic orange chicken without meat or complex steps. The tofu crisps nicely and soaks up the glossy sauce. The orange sauce smells bright and fresh while the finished dish looks shiny and appetizing. It’s great for weeknights, potlucks, or when you want takeout flavors at home.
How to Make Vegan Orange Chicken
The method is simple: coat tofu, fry until golden, make a quick orange sauce, and toss everything to coat. The sauce reduces in minutes and clings to the tofu. Work steadily so the tofu stays crisp and the sauce thickens just enough to glaze each piece.
Ingredients:
- 1 block firm tofu, pressed and cubed
- 1 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Directions:
Step 1: Preparation
Cut the tofu into bite-sized cubes. Press it well before cutting to remove excess water. Toss the cubes with the cornstarch until each piece has a light, even coating. This creates the crisp exterior when cooked.
Step 2: Mixing
In a separate bowl, whisk together the orange juice, soy sauce, minced ginger, minced garlic, brown sugar, rice vinegar, and sesame oil. Taste and adjust the balance—add a touch more sugar if you want sweeter, or a splash more vinegar for tang.
Step 3: Cooking
Heat the vegetable oil in a large pan over medium heat. Add the coated tofu in a single layer. Cook without moving too much until the bottom is golden, then turn to brown all sides. Aim for a crisp, golden crust so the tofu holds up when sauced.
Step 4: Finishing
Pour the orange sauce into the pan with the tofu. Stir gently to coat each piece. Cook for about 5 minutes, stirring occasionally, until the sauce thickens and glazes the tofu. Remove from heat and top with sliced green onions and sesame seeds before serving.
How to Serve Vegan Orange Chicken
Serve this with steamed rice, cauliflower rice, or noodles to soak up the sauce. Add steamed broccoli or snap peas for color and crunch. For a lighter plate, serve over mixed greens as a warm salad. The shine of the orange glaze makes the dish look like restaurant takeout at home.
How to Store Vegan Orange Chicken
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently in a pan over medium-low heat to keep tofu from getting soggy.
- Freezer: You can freeze cooked tofu and sauce for up to 1 month, but texture may change. Thaw overnight in the fridge and reheat on the stove.
- Tip: For best texture after storage, crisp the tofu again in a hot, lightly oiled pan for 1–2 minutes before adding sauce.
Expert Tips for Perfect Vegan Orange Chicken
- Press tofu for at least 15–30 minutes to remove water. The drier the tofu, the crispier it will fry.
- Use a nonstick or well-seasoned pan and don’t crowd the pieces. Work in batches if needed.
- Taste the sauce before adding it to the pan. Adjust sugar or vinegar to suit your preference.
- If the sauce won’t thicken, simmer a little longer or mix 1 tsp cornstarch with 1 tbsp cold water and stir it in, then cook until glossy.
- For extra crunch, double-coat tofu: cornstarch, quick dip in plant milk, then cornstarch again before frying.
Delicious Variations
- Baked version: Toss coated tofu on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, turning once.
- Air-fryer option: Cook tofu at 400°F (200°C) for 12–15 minutes until crisp, shaking once.
- Spicy orange: Add 1/2–1 tsp chili paste or red pepper flakes to the sauce for heat.
- Orange-ginger glaze: Increase the ginger to 2 tsp for a sharper, warming note.
- Nutty crunch: Toss in chopped cashews or peanuts just before serving for texture.
Frequently Asked Questions
Q: Can I use tempeh instead of tofu?
A: Yes. Slice tempeh into bite-sized pieces and steam or simmer briefly to remove bitterness, then coat with cornstarch and cook the same way. Tempeh holds up well and adds a nuttier flavor.
Q: How can I make the sauce thicker without cornstarch?
A: Reduce the sauce over medium heat until it concentrates and thickens. You can also blend a small amount of cooked carrot or sweet potato into the sauce for natural thickness and sweetness.
Q: Is this dish gluten-free?
A: Not with regular soy sauce. Use tamari or a gluten-free soy sauce substitute to make it gluten-free. Check other labels like rice vinegar to be safe.
Q: Why did my tofu go soggy after adding the sauce?
A: Too much moisture on the tofu or overcrowding the pan can cause sogginess. Also, adding a cold, watery sauce can soften the crust. Remove excess tofu moisture, brown fully, and add sauce sparingly. Re-crisp in the pan if needed.
Q: Can I prepare this ahead for a party?
A: Yes. Cook the tofu and sauce separately. Reheat the tofu briefly in a hot pan to crisp, warm the sauce, then combine just before serving. This keeps the tofu crisp and the sauce fresh.
Q: How do I get a deeper orange flavor?
A: Add a little orange zest to the sauce or use half orange juice and half freshly squeezed orange plus a splash of lemon for brightness. Zest adds fragrant oil and stronger citrus notes.
Conclusion
This Vegan Orange Chicken gives you bright citrus flavor, a glossy sauce, and crispy tofu in under 40 minutes. It’s an easy weeknight meal that still feels special. For another tested plant-based orange chicken approach and extra tips, see Easy Vegan Orange Chicken | It Doesn’t Taste Like Chicken. Try it soon — it’s a friendly, tasty way to enjoy takeout flavors at home.
Print
Vegan Orange Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and tangy vegan twist on classic orange chicken made with crispy tofu and a sweet-and-sour orange glaze.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cut the tofu into bite-sized cubes and press well to remove excess water. Toss with cornstarch until evenly coated.
- In a bowl, whisk together orange juice, soy sauce, ginger, garlic, brown sugar, rice vinegar, and sesame oil. Adjust the balance to taste.
- Heat vegetable oil in a pan over medium heat, add coated tofu in a single layer, and cook until golden on all sides.
- Pour the orange sauce into the pan, gently stir to coat, and cook until the sauce thickens and glazes the tofu, about 5 minutes. Serve garnished with green onions and sesame seeds.
Notes
For best texture after storage, re-crisp tofu in a hot pan before serving. Adjust sweetness or tanginess of the sauce to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg
