Looking to enjoy the tangy, sweet, and crispy delight of classic orange chicken but in a completely plant-based version? You’re in the right place!
This vegan orange chicken recipe offers all the bold flavors and satisfying crunch you crave, without any animal products. Perfect for weeknight dinners or impressing guests, this dish combines crispy battered tofu with a vibrant homemade orange sauce that zings with citrus and a hint of spice.
Whether you’re a seasoned vegan or simply curious about plant-based cooking, this recipe is simple, approachable, and absolutely delicious. Plus, it’s packed with wholesome ingredients, making it a healthier alternative to takeout.
So, roll up your sleeves and get ready to bring this crowd-pleaser to your kitchen with minimal fuss but maximum flavor!
Why You’ll Love This Recipe
This vegan orange chicken recipe is a game-changer for anyone who loves bold, flavorful meals but wants to avoid animal products. Instead of traditional chicken, we use firm tofu, which soaks up the sauce beautifully and delivers a satisfying, meaty texture when fried to perfection.
The homemade orange sauce strikes the perfect balance between sweet, tangy, and slightly spicy, making it irresistible. Plus, the recipe is free from gluten if you use gluten-free soy sauce and cornstarch, catering to dietary needs without sacrificing taste.
It’s also a fantastic way to introduce more plant-based meals into your diet while still enjoying familiar flavors. And if you love this recipe, be sure to check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for more fuss-free vegan cooking inspiration!
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm tofu (pressed and drained) | 14 oz (400g) |
| Cornstarch (for coating) | ½ cup (60g) |
| Vegetable oil (for frying) | ½ cup (120ml) |
| Orange juice (freshly squeezed) | ¾ cup (180ml) |
| Orange zest | 1 tsp |
| Soy sauce (or tamari for gluten-free) | 3 tbsp |
| Maple syrup or agave nectar | 3 tbsp |
| Rice vinegar | 2 tbsp |
| Minced garlic | 2 cloves |
| Minced fresh ginger | 1 tsp |
| Red pepper flakes (optional for heat) | ¼ tsp |
| Cornstarch slurry (cornstarch + water) | 1 tbsp cornstarch + 2 tbsp water |
| Green onions (for garnish) | 2 stalks, sliced |
| Sesame seeds (optional garnish) | 1 tsp |
Equipment
- Large non-stick skillet or wok
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula or tongs
- Grater or zester (for orange zest)
- Paper towels (for pressing tofu)
- Serving plate or bowl
Instructions
- Prepare the tofu: Start by pressing your tofu to remove excess moisture. Wrap the block in paper towels and place a heavy object on top for at least 20 minutes. This step is crucial to get a crispy texture.
- Cut and coat: Cut the pressed tofu into bite-sized cubes. Place the cornstarch in a shallow bowl and toss the tofu cubes gently until they are fully coated on all sides. This coating will give you the crispy “chicken” texture.
- Fry the tofu: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the tofu cubes in a single layer. Fry until golden brown and crispy on all sides, turning occasionally – about 6-8 minutes total. Transfer the tofu to a paper towel-lined plate to drain excess oil.
- Make the orange sauce: In a mixing bowl, whisk together the fresh orange juice, orange zest, soy sauce, maple syrup, rice vinegar, minced garlic, minced ginger, and red pepper flakes (if using). Set aside.
- Cook the sauce: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the orange sauce mixture into the skillet and bring to a simmer over medium heat.
- Thicken the sauce: Stir the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to recombine and slowly pour it into the simmering sauce while whisking continuously. Continue to cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Combine tofu and sauce: Return the crispy tofu cubes to the skillet and gently toss to coat evenly with the thickened orange sauce. Cook for another 1-2 minutes to heat through and let the flavors meld.
- Serve garnished: Transfer to a serving dish and garnish with sliced green onions and sesame seeds for an extra touch of flavor and texture.
Tips & Variations
Pressing tofu properly is the key to crispy results. If you’re short on time, you can use a tofu press or even freeze and thaw tofu beforehand to improve texture.
For extra flavor, marinate the tofu cubes briefly in soy sauce and garlic before coating with cornstarch.
If you prefer baked tofu over fried, bake the coated cubes at 400°F (200°C) for 25-30 minutes, flipping halfway through, then toss in the sauce.
Want to switch up the protein? Seitan or tempeh also work wonderfully in this recipe.
For a nutty twist, add toasted cashews or almonds on top before serving.
For a spicy kick, increase the red pepper flakes or add a splash of sriracha to the orange sauce. You can also swap maple syrup with brown sugar or agave nectar depending on your sweetness preference.
Don’t forget to explore other vegan delights like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for more exciting meal ideas.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Fat | 16 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 600 mg |
Serving Suggestions
This vegan orange chicken pairs beautifully with steamed jasmine rice or quinoa for a complete meal. For a low-carb option, serve it over cauliflower rice or alongside sautéed greens like bok choy or kale.
Add a side of crunchy steamed broccoli or snap peas to bring a fresh balance to the sweet and tangy sauce. You could also serve this with a simple cucumber salad dressed with rice vinegar for a refreshing contrast.
Looking for more plant-based dinner inspiration? Try our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fun twist on Mexican flavors or dive into the rich world of our Veganomicon Recipes Online: Best Dishes to Try Today.
Conclusion
This vegan orange chicken recipe proves that plant-based cooking can be exciting, flavorful, and satisfyingly indulgent. The crispy tofu combined with the zesty orange sauce hits all the right notes, making it a perfect meal for any occasion.
It’s a fantastic way to enjoy all the deliciousness of a takeout favorite in a healthier, cruelty-free way.
Whether you’re a vegan veteran or just experimenting with meatless meals, this dish offers a comforting yet vibrant experience that’s sure to become a regular in your recipe rotation. Don’t hesitate to customize the heat, sweetness, or protein to suit your tastes.
Happy cooking!
📖 Recipe Card: Vegan Orange Chicken
Description: A flavorful plant-based twist on the classic orange chicken, featuring crispy tofu in a tangy orange sauce. Perfect for a quick and healthy dinner.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 14 oz firm tofu, pressed and cubed
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp orange zest
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Press tofu to remove excess moisture and cut into cubes.
- Toss tofu cubes in cornstarch until evenly coated.
- Heat vegetable oil in a pan over medium heat and fry tofu until golden and crispy. Set aside.
- In a bowl, mix orange juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and orange zest.
- Pour the sauce mixture into the same pan and bring to a simmer.
- Add cornstarch slurry to the sauce and cook until thickened.
- Return tofu to the pan and toss to coat with the sauce.
- Garnish with sliced green onions and sesame seeds before serving.
Nutrition: Calories: 320 kcal | Protein: 18 g | Fat: 14 g | Carbs: 30 g
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