Vegan Orange Chicken

Vibrant, sticky, and satisfyingly crispy, this Vegan Orange Chicken delivers everything you love about the takeout classic without the meat. Lightly battered tofu bites are fried until golden and tossed in a bright, sweet-tangy orange sauce that balances sugar, rice vinegar, tamari, and ginger for a crowd-pleasing finish. If you enjoy a satisfying crunch with a citrusy kick, this recipe is an easy weeknight upgrade—especially if you liked the texture in that baked crunchy hot honey chicken recipe.

Why make this recipe
If you’re tired of heavy meat-based orange chicken and want a lighter, plant-based alternative that still delivers on texture and flavor, this is your solution: airy, crunchy tofu takes the place of chicken and soaks up a glossy orange sauce that’s equal parts sweet and tangy. It’s great for meal-prep, adaptable to your spice tolerance, and quick enough for busy evenings.

Step-by-Step Guide to Making Vegan Orange Chicken

Ingredients

• ½ cup neutral oil (canola) — for frying (can substitute vegetable or peanut oil)
• 1 package of tofu (16 oz / 454 g) — firm or extra-firm
• ⅓ cup all-purpose flour
• ⅓ cup cornstarch
• ¼–⅓ cup water — to make the batter
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 cup orange juice — freshly squeezed is best for brightness
• ⅓–½ cup sugar — adjust to taste depending on your oranges
• 2 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon Sriracha (optional) — for heat
• 2 teaspoons crushed ginger — or freshly grated ginger
• 1 teaspoon minced garlic
• 1 teaspoon red pepper flakes — optional, to taste
• 2 tablespoons cornstarch — for thickening the sauce
• 1 tablespoon orange zest — for garnish and extra citrus aroma

Directions

1. Press the tofu to remove moisture. Wrap the block of tofu in clean kitchen towels or paper towels and place a heavy skillet or a few cans on top for at least 20–30 minutes. Removing as much water as possible lets the tofu crisp up instead of steaming.
2. After pressing, cut the tofu into 1–1½ inch cubes. Try to keep pieces uniform so they cook evenly.
3. Make the batter: in a medium bowl whisk together ⅓ cup all-purpose flour, ⅓ cup cornstarch, 1 teaspoon garlic powder, and ½ teaspoon salt. Slowly add ¼–⅓ cup water, whisking until a smooth batter forms — it should be thick enough to coat but not gloopy. Adjust water slightly if needed.
4. Heat ½ cup neutral oil in a wide, heavy skillet or a Dutch oven over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). If you don’t have a thermometer, test by dropping a little batter in — it should sizzle and float.
5. Working in batches to avoid crowding, coat tofu cubes in the batter and carefully lower them into the hot oil. Fry until golden and crisp on all sides, about 3–5 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels.
6. While the tofu fries, whisk together the sauce: in a bowl combine 1 cup orange juice, ⅓–½ cup sugar (start with ⅓ cup and add more to taste), 2 tablespoons tamari or soy sauce, 2 tablespoons rice vinegar, 1 tablespoon Sriracha (optional), 2 teaspoons crushed ginger, 1 teaspoon minced garlic, and 1 teaspoon red pepper flakes. Taste and tweak — it should be noticeably sweet, tangy, and a bit salty.
7. In a separate small cup, dissolve 2 tablespoons cornstarch in 2–3 tablespoons cold water to make a slurry.
8. Pour the sauce into a wide skillet set over medium heat and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glossy glaze.
9. Add the fried tofu to the skillet and toss gently until every piece is evenly coated in the orange sauce. Heat through for another minute so the tofu soaks up some sauce without losing crispness.
10. Transfer to a serving plate and sprinkle with 1 tablespoon orange zest before serving.

Notes on technique and timing

• Pressing tofu well is the single most important step to achieve a crispy exterior.
• Frying in batches keeps the oil temperature steady and prevents soggy tofu.
• If you prefer a lighter version, you can oven-bake the battered tofu at 425°F (220°C) for 20–25 minutes, flipping halfway, then toss in the sauce (expect slightly less crispiness than frying).

Best Way to Store Vegan Orange Chicken

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C).
• Freezer: For longer storage, freeze in an airtight container or freezer bag for up to 2 months at 0°F (-18°C). Thaw overnight in the fridge before reheating.
• Reheating: Reheat in a 375°F (190°C) oven for 8–12 minutes to re-crisp, or pan-fry briefly in a nonstick skillet over medium heat until heated through. Microwaving will warm the dish but may soften the crisp coating.

Serving Suggestions for Vegan Orange Chicken

• Serve over steamed jasmine or brown rice to soak up the extra sauce.
• Stir into fried rice with peas, carrots, and scallions for a satisfying one-pan meal.
• Pair with steamed or stir-fried vegetables like broccoli, snap peas, bok choy, or bell peppers to add color and texture.
• Garnish with toasted sesame seeds and thinly sliced green onions for a restaurant-style finish.
• For a low-carb option, serve over cauliflower rice or a bed of sautéed greens.

Tips to make Vegan Orange Chicken
Q: How do I keep the tofu crispy after saucing?
A: Toss the tofu in the sauce briefly — just enough to coat — then serve immediately. If you need to hold it, keep the fried tofu on a wire rack in a warm oven (200°F / 95°C) and add sauce just before serving.

Q: Can I use orange peel instead of zest?
A: Zest is simply finely grated peel; use a microplane to get bright aromatic pieces. Avoid the white pith — it’s bitter.

Q: What if I don’t have cornstarch?
A: Arrowroot powder is an excellent 1:1 substitute for thickening both the batter and the sauce.

Variations

• Air-fried tofu: Toss battered tofu in oil spray and air-fry at 400°F (200°C) for 12–15 minutes, flipping halfway, to reduce oil while maintaining crunch.
• Tempeh or seitan substitute: For a firmer chew, use sliced tempeh or seitan instead of tofu. Adjust frying time to reach desired crispness.

FAQs
Q: Is this recipe truly vegan?
A: Yes — all ingredients listed are plant-based. Use tamari for gluten-free; standard soy sauce contains wheat.

Q: Can I make the sauce ahead of time?
A: You can make the sauce up to 2 days ahead and store it in the fridge; reheat and thicken with cornstarch slurry before tossing with freshly fried tofu.

Q: How can I reduce sugar without losing flavor?
A: Use ⅓ cup sugar and increase rice vinegar by a teaspoon or add a splash of fresh orange juice concentrate for brightness; you can also use a tablespoon of maple syrup as a more complex sweetener.

Q: What’s the best tofu to use?
A: Extra-firm or firm tofu pressed well gives the best texture. Silken or soft tofu will break apart during frying.

Q: Can I make this gluten-free?
A: Yes — use a gluten-free all-purpose flour and tamari for a gluten-free version.

Q: How spicy is this?
A: The recipe includes Sriracha and red pepper flakes as optional heat sources; omit or reduce them to keep it mild.

Final tips for plating and atmosphere

• Plate a mound of rice, nestle several glossy pieces of orange tofu nearby, and scatter zest and chopped scallions on top. Serve family-style with extra sauce on the side.
• This dish works wonderfully for midweek dinners and small gatherings — it’s visually bright and offers a pop of citrus that pairs well with simple sides like steamed greens and quick pickled cucumbers.

Conclusion

For more recipe inspiration and a slightly different take on this dish, try the Easy Vegan Orange Chicken from It Doesn’t Taste Like Chicken, which offers useful variations and plating ideas. If you want another tested tofu-based version with helpful swaps, check out Vegan Orange Chicken (Tofu) at Healthy Simple Yum for additional techniques and tips.

Vegan Orange Chicken

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A vibrant and crispy plant-based alternative to the takeout classic, featuring battered tofu tossed in a sweet-tangy orange sauce.

---

Ingredients

Scale 1x2x3x

• ½ cup neutral oil (canola) — for frying (can substitute vegetable or peanut oil)
• 1 package of tofu (16 oz / 454 g) — firm or extra-firm
• ⅓ cup all-purpose flour
• ⅓ cup cornstarch
• ¼–⅓ cup water — to make the batter
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 cup orange juice — freshly squeezed is best for brightness
• ⅓–½ cup sugar — adjust to taste depending on your oranges
• 2 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon Sriracha (optional) — for heat
• 2 teaspoons crushed ginger — or freshly grated ginger
• 1 teaspoon minced garlic
• 1 teaspoon red pepper flakes — optional, to taste
• 2 tablespoons cornstarch — for thickening the sauce
• 1 tablespoon orange zest — for garnish and extra citrus aroma

---

Instructions

1. Press the tofu to remove moisture for at least 20–30 minutes.
2. Cut the tofu into 1–1½ inch cubes.
3. Make the batter by whisking together flour, cornstarch, garlic powder, and salt, then add water slowly until smooth.
4. Heat the oil in a skillet over medium-high heat.
5. Coat tofu pieces in batter and fry until golden, about 3–5 minutes per batch.
6. In a bowl, mix together the sauce ingredients.
7. Dissolve cornstarch in water to make a slurry.
8. Combine the sauce and bring to a simmer, stirring in slurry until thickened.
9. Add the fried tofu to the sauce and toss until coated.
10. Serve garnished with orange zest.

Notes

Pressing tofu well is crucial for achieving a crispy texture. Fry in batches to maintain oil temperature, and toss the tofu in sauce briefly before serving to keep it crispy.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 20g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 0mg

Keywords: vegan, orange chicken, crispy tofu, plant-based, takeout alternative, healthy dinner