Vegan Orange Chicken (Tofu)

Why You’ll Love This Recipe

I love how this recipe transforms tofu into something irresistibly crispy and flavorful. The orange sauce is the real star—bright, bold, sweet, sour, and just a little spicy. It clings perfectly to each crispy tofu bite, making this dish a standout. It’s also fast, easy, and way better than takeout. Plus, I get to control the ingredients, adjust the spice level, and make it fully vegan and optionally gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tofu:

• 1/2 cup neutral oil (I use canola)

• 1 package (16 oz / 454 g) tofu

• 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)

• 2 teaspoons crushed ginger

• 1 teaspoon minced garlic

• 1 teaspoon red pepper flakes

• 2 tablespoons cornstarch

• 1 tablespoon orange zest

Directions

1. I start by pressing the tofu to remove excess water, especially if I’m not using high-protein tofu. Then I tear the tofu into 1-inch nuggets—this gives it more texture and helps the coating stick better.

2. In a mixing bowl, I combine the flour, cornstarch, garlic powder, and salt. I add water slowly while whisking until I get a smooth batter that’s slightly runny but not too thin.

3. I coat the tofu pieces in the batter evenly.

4. I heat oil in a large skillet over medium-high heat. Once hot, I add the tofu pieces one by one and fry them for 5–6 minutes per side until golden brown and crispy. I transfer them to a paper towel-lined plate to drain.

5. In a separate bowl, I mix all the sauce ingredients and stir until smooth.

6. I pour the sauce into a clean skillet and simmer over medium heat for about 5 minutes, stirring constantly, until it thickens and becomes glossy.

7. I add the crispy tofu to the sauce, tossing gently to coat every piece.

8. I serve it hot over steamed white or brown rice, and dig in.

Servings and timing

This recipe makes 4 servings.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Make it oil-free: I bake or air fry the tofu instead of pan-frying. It’s still crispy and cuts down on oil.

• Spice it up: I add more Sriracha or red pepper flakes for extra heat.

• Gluten-free: I use gluten-free all-purpose flour and tamari in place of soy sauce.

• Extra veggies: I sometimes toss in steamed broccoli or snow peas at the end for color and crunch.

• Different citrus: I’ve tried this with blood orange juice or even a splash of lime for a fun twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The tofu loses some crispness, but the flavor is still incredible. When I reheat, I prefer using a skillet over medium heat to bring back some of the texture. Microwaving works too but results in a softer coating. I don’t recommend freezing this dish once it’s fully cooked, but I sometimes freeze the tofu beforehand for a firmer, chewier texture.

FAQs

Can I bake or air fry the tofu instead of frying?

Yes! I’ve baked the tofu at 400°F for about 25–30 minutes (flipping halfway), or air fried it at 375°F for 15–20 minutes. It still turns out crispy and delicious.

What kind of tofu works best?

I use extra-firm or high-protein tofu. If I have time, I freeze and thaw it beforehand—it makes the texture chewier and more meat-like.

Is this dish spicy?

It can be. The Sriracha and red pepper flakes add heat, but I adjust or skip them if I want a milder version.

Can I use bottled orange juice?

Yes, but I prefer using fresh orange juice and zest for the best flavor. Bottled works in a pinch, though.

What should I serve this with?

I usually serve it over jasmine or brown rice, but it also goes well with quinoa, rice noodles, or even steamed vegetables for a lighter option.

Conclusion

Vegan Orange Chicken with tofu is one of those dishes that completely changes how I see tofu—it’s crispy, flavorful, and drenched in a zesty orange sauce that’s impossible to resist. It’s fast, flexible, and just as satisfying as any takeout option, with the bonus of being fully plant-based. Whether I’m cooking for myself or trying to impress tofu skeptics, this recipe never fails.

Vegan Orange Chicken (Tofu)

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• Author: Mia
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Crispy tofu bites tossed in a sticky, sweet, and tangy orange sauce—this Vegan Orange Chicken is bold, flavorful, and perfect for dinner. A plant-based twist that’s better than takeout!

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Ingredients

Tofu:

1/2 cup neutral oil (e.g., canola)

1 package tofu (16 oz / 454g)

1/3 cup all-purpose flour

1/3 cup cornstarch

1/4–1/3 cup water

1 teaspoon garlic powder

1/2 teaspoon salt

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)

2 teaspoons crushed ginger

1 teaspoon minced garlic

1 teaspoon red pepper flakes

2 tablespoons cornstarch

1 tablespoon orange zest

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Instructions

Prep Tofu:
Press and pat dry tofu. If using extra-firm or high-protein tofu, pressing may not be necessary. Tear tofu into 1-inch nugget-sized pieces.

Make Batter:
In a bowl, mix flour, cornstarch, garlic powder, and salt. Whisk in water until a runny batter forms.

Coat Tofu:
Toss tofu chunks in the batter until well-coated.

Fry Tofu:
Heat oil in a large skillet over medium-high heat. Fry tofu for 5–6 minutes per side until golden brown. Transfer to paper towel-lined plate.

Make Orange Sauce:
Combine all sauce ingredients in a bowl. Pour into a clean skillet over medium heat. Simmer and stir for 5 minutes until thickened.

Combine:
Add crispy tofu to the sauce and toss until well-coated.

Serve:
Serve over steamed white or brown rice. Garnish with green onions, sesame seeds, or orange zest if desired.

Notes

Oil-Free Option: You can bake or air-fry the tofu instead of pan-frying.

Texture Tip: For a meatier, chewier texture, freeze and thaw tofu before cooking.

Gluten-Free Version: Use gluten-free all-purpose flour and tamari instead of soy sauce.

Spice Level: Adjust Sriracha and red pepper flakes to control heat. Omit for a milder dish.

• Prep Time: 30 minutes
• Category: Main Dish
• Method: Stovetop / Frying
• Cuisine: Asian-Inspired / American-Chinese