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!
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
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
