Vegan Orange Chicken

Close up of a bite of orange tofu on a fork over more orange tofu, broccoli and rice.

This vegan orange chicken recipe uses tofu coated in orange sauce that’s balanced with sweet, tangy and spicy flavors. Serve with a side of rice and vegetables for a deliciously easy dinner!

Course Dinner, Main Course

Cuisine Chinese-inspired, Vegan

Keyword Vegan orange chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 280kcal

Equipment

Tofu press (optional)
Measuring spoons
Medium-sized mixing bowls
Large frying pan
Grater (small grating edge)

Ingredients

Seasoned Tofu “Chicken”

1 block medium-firm tofu , frozen then thawed (400 grams before freezing; 450 grams after)*
3 tablespoons corn starch (25 grams)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
½ teaspoon ground ginger powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon turmeric , optional
2-3 tablespoons oil

Vegan Orange Chicken Sauce

1 cup orange juice (250 milliliters)
2 teaspoons orange zest (about 1 medium orange)
3 tablespoons soy sauce , low sodium** (45 millilitres)
2 tablespoons brown sugar (30 grams)
1 ½ tablespoons rice vinegar (22.5 millilitres)
½ tablespoon fresh ginger , grated
2 cloves garlic , minced
⅛ teaspoon black pepper
¼ - ½ teaspoon chili flakes , optional***

To Serve

Steamed or stir-fried vegetables
Cooked rice

Instructions

Step 1: Prep Sauce

Whisk all the sauce ingredients together and set aside.
1 cup orange juice, 2 teaspoons orange zest, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 ½ tablespoons rice vinegar, ½ tablespoon fresh ginger, 2 cloves garlic, ⅛ teaspoon black pepper, ¼ - ½ teaspoon chili flakes

Step 2: Prep and Pan Fry Tofu

Freeze, then thaw, a block of tofu. Press all the water from the tofu using a tofu press or simply squeeze by hand.
1 block medium-firm tofu
Cut or rip the tofu into bite-sized pieces and place into a medium-sized mixing bowl.
Coat the tofu with corn starch and toss until the tofu is evenly coated.
3 tablespoons corn starch
Add spices to the tofu and toss to evenly coat each piece.
½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon ground ginger powder, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon turmeric
Warm some oil in a large pan over medium-high heat. Add the tofu and pan fry for about 5 minutes, stirring regularly, until browned to your liking.
2-3 tablespoons oil

Step 3: Combine and Serve

Lower the heat to medium-low and add the prepared sauce to your tofu.
Cook, stirring regularly, for 3-5 minutes, until the sauce thickens.
Serve with rice, veggies and top with green onion and sesame seeds if desired.
Steamed or stir-fried vegetables, Cooked rice

Notes

*If using fresh (not frozen) tofu, I recommend using extra firm tofu. To thaw tofu, place into fridge for at least 24 hours (overnight isn’t long enough to thaw completely).
**if using regular soy sauce, 2 tablespoons may be enough; start with 2 and add extra if needed after the sauce is cooked and tasted. Tamari can be used for a gluten free option.
***use more or less to taste.

Nutrition information calculated for orange chicken (tofu and sauce) only and does not account for rice, vegetables or any other sides you choose to serve with this recipe.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition