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Vegan Orange Chicken

Name: Vegan Orange Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: ½ cup neutral oil (canola); 1 package of tofu (16 oz / 454 g); ⅓ cup all-purpose flour; ⅓ cup cornstarch; ¼–⅓ cup water; 1 teaspoon garlic powder; ½ teaspoon salt; 1 cup orange juice; ⅓–½ cup sugar (adjust according to sweetness preference); 2 tablespoons tamari or soy sauce; 2 tablespoons rice vinegar; 1 tablespoon Sriracha (optional; for heat); 2 teaspoons crushed ginger (or freshly grated); 1 teaspoon minced garlic; 1 teaspoon red pepper flakes; 2 tablespoons cornstarch (for sauce thickening); 1 tablespoon orange zest

Vibrant, sticky, and satisfyingly crispy, this Vegan Orange Chicken reinvents a takeout classic using tofu as the star. The sauce is bright and balanced—sweet, tangy, and just a little spicy—while the battered tofu gives you that irresistible crunch without any animal products. For more background and variations, check out this helpful write-up on Amazing Food All’s vegan orange chicken recipe which inspired some technique notes below.

Why make this recipe
If you’re tired of the same tofu preparations or missing the tangy-sweet comfort of orange chicken, this plant-based version solves both problems: it delivers the textures and flavors you crave without meat. It’s perfect for weeknight dinners, meal prep, or whenever you want a crowd-pleasing dish that’s wholly vegan.

Step-by-Step Guide to Making Vegan Orange Chicken

Ingredients

½ cup neutral oil (canola)
1 package of tofu (16 oz / 454 g)
⅓ cup all-purpose flour
⅓ cup cornstarch
¼–⅓ cup water
1 teaspoon garlic powder
½ teaspoon salt
1 cup orange juice
⅓–½ cup sugar (adjust according to sweetness preference)
2 tablespoons tamari or soy sauce
2 tablespoons rice vinegar
1 tablespoon Sriracha (optional; for heat)
2 teaspoons crushed ginger (or freshly grated)
1 teaspoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons cornstarch (for sauce thickening)
1 tablespoon orange zest

Step 1 — Press and prepare the tofu
Start by pressing the tofu to remove as much moisture as possible. Wrap the block in a clean kitchen towel or several layers of paper towels, place it on a plate, and set a heavy skillet or a few cans on top for at least 20–30 minutes. Pressing is crucial: drier tofu will crisp up much better when fried and won’t fall apart in the batter. Once pressed, cut the tofu into 1- to 1½-inch cubes. Try to keep the pieces uniform so they cook evenly.

Step 2 — Make the batter
In a medium bowl, whisk together the ⅓ cup all-purpose flour, ⅓ cup cornstarch, garlic powder, and ½ teaspoon salt. Gradually add ¼–⅓ cup water and stir until you have a smooth, slightly thick batter that will cling to the tofu. If it’s too thin, the coating won’t stick; if too thick, it will become clumpy. Aim for a consistency similar to pancake batter that coats the back of a spoon.

Step 3 — Coat the tofu
Working in batches, toss the tofu cubes gently in the batter so each piece is fully coated. Shake off any excess batter so it doesn’t pool in the oil. A wire rack or a tray lined with parchment is helpful to keep coated pieces separated before frying.

Step 4 — Fry until golden and crisp
Heat the ½ cup neutral oil in a heavy skillet or deep pan over medium-high heat until shimmering. Carefully add battered tofu in a single layer—don’t overcrowd the pan. Fry, turning occasionally with tongs, until the cubes are golden brown and crisp on all sides, usually 4–6 minutes per batch. Transfer fried pieces to a paper-towel-lined plate or a cooling rack to drain. Keep batches warm in a low oven (about 200°F/95°C) if needed.

Step 5 — Whisk the sauce
While the tofu fries, whisk together the sauce: pour 1 cup orange juice into a bowl, then add ⅓–½ cup sugar depending on how sweet you like it, 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 adjust acidity or sweetness to balance the bright orange flavor. The sauce should be bold—slightly sweeter than you ultimately want, because it will be thickened and will coat the tofu.

Step 6 — Thicken and finish the sauce
Pour the sauce into a wide skillet or saucepan and bring to a gentle simmer over medium heat. In a small bowl, mix 2 tablespoons cornstarch with 2–3 tablespoons water to form a slurry with no lumps. Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly until the sauce thickens and turns glossy—this should take about 1–2 minutes. Remove from heat and stir in 1 tablespoon orange zest for fragrant lift.

Step 7 — Combine tofu and sauce
Add the fried tofu to the skillet with the sauce (or pour the sauce over the tofu in a large bowl). Gently toss until every piece is well coated in the glossy orange glaze. Work quickly so the tofu keeps some crunch; if it sits too long, the coating will soften. Serve immediately, garnished with a little extra orange zest, sliced scallions, or sesame seeds.

Quick troubleshooting and texture notes: if your batter slips off during frying, it was likely too wet or the oil wasn’t hot enough; give the oil an extra minute to heat and reduce water slightly in the batter next time. If the sauce separates, whisk vigorously over low heat and add a touch more cornstarch slurry to bring it back together.

Best Way to Store Vegan Orange Chicken

Refrigerator: Store in an airtight container for up to 3–4 days at 4°C (39°F).
Freezer: Freeze in a freezer-safe container for up to 2 months at -18°C (0°F). Thaw in the refrigerator before reheating.
Reheating temperature/time: Reheat in a 350°F (175°C) oven for 8–12 minutes to crisp the tofu, or warm gently in a skillet over medium heat until heated through.

Serving Suggestions for Vegan Orange Chicken

Serve over steamed jasmine rice or brown rice for a comforting meal.
For a lower-carb option, present it on cauliflower rice or a bed of sautéed greens like bok choy or kale.
Make it part of a larger spread with steamed broccoli, snap peas, or a crunchy Asian slaw to add fresh, textural contrast.
For a bowl-style meal, layer rice or noodles, add the saucy tofu, pickled carrots or cucumbers, sliced scallions, and a sprinkle of toasted sesame seeds.

Tips to make Vegan Orange Chicken
Q: How can I keep the tofu crunchy when serving later?
A: To keep it crisp, avoid tossing the tofu in the sauce until right before serving. Store fried tofu and sauce separately and combine just before plating; re-crisp the tofu in a hot oven or skillet if needed.

Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point such as canola, vegetable, or sunflower oil to avoid imparting flavors and to get a reliably hot frying temperature.

Q: Can I bake instead of fry?
A: Yes—toss the battered tofu lightly with oil and bake at 425°F (220°C) on a lined sheet for 25–30 minutes, flipping once, until golden. Then toss with sauce. The texture will be slightly different but still satisfying.

Variations

Swap the tofu for seitan or tempeh: If you prefer a meatier chew, seitan (wheat gluten) gives a denser texture and absorbs sauce beautifully. Marinate prior to coating if using seitan.
Lower-sugar orange sauce: Replace half the sugar with a tablespoon of maple syrup and add a splash more rice vinegar to keep acidity balanced.

FAQs
Q: Can I use fresh orange juice instead of store-bought?
A: Yes. Freshly squeezed orange juice brightens the sauce and gives the best flavor; you may need slightly less sugar if your oranges are very sweet.

How spicy is this dish?
A: Mild to moderate—red pepper flakes and optional Sriracha provide heat, but you can omit them or reduce quantities for a milder profile.

Q: Is cornstarch necessary in the batter and the sauce?
A: Cornstarch helps both the batter crisp and the sauce thicken without cloudiness. For gluten-free options, use a gluten-free flour blend in place of the all-purpose flour.

Additional notes on technique and flavor

Ginger and garlic: Fresh ginger and garlic provide more depth than dried; use fresh when possible. If using powdered ginger instead of crushed, halve the amount since dried spices concentrate differently.
Balancing the sauce: Taste the sauce before thickening. If it’s too sharp, add a touch more sugar; if too sweet, brighten with a splash more rice vinegar or a squeeze of fresh lime. The thickening step intensifies flavors, so aim for slightly undersalted/undersweet before adding cornstarch.

Why this version works (more detail)
This recipe leans on three things that make vegan versions of takeout classics successful: texture contrast (crisp battered tofu vs. glossy sauce), flavor balance (sweet orange with acid from rice vinegar and salt from tamari), and quick execution (the sauce cooks in minutes while you fry or bake the tofu). Those elements mimic what you love about traditional orange chicken while staying plant-based.

Meal prep and make-ahead tips

Fry or bake the tofu ahead of time and refrigerate it separated from the sauce for up to 2 days; re-crisp before serving in a hot oven.
Make the sauce up to 3 days ahead and store in the fridge; reheat gently and whisk in a fresh cornstarch slurry if it needs re-thickening.
For freezing, keep tofu and sauce apart: freeze tofu on a tray then transfer to a bag to avoid clumping; freeze sauce in a separate container.

Dietary notes

This dish is vegan when you use tamari or soy sauce without fish additives. For gluten-free, use certified gluten-free tamari and a GF flour blend instead of all-purpose flour.
The recipe can be adjusted for lower sugar, lower sodium, or added heat easily by tweaking the sauce balance.

A few more serving flair ideas

Garnish with thinly sliced fresh orange segments or microgreens for color contrast.
Add toasted chopped peanuts or cashews for crunch and toasty flavor.
Drizzle a tiny amount of sesame oil at the end for an aromatic finish (use sparingly—sesame oil is potent).

FAQs recap (short list)

Q: How long does it take to make from start to finish? A: About 40–60 minutes depending on pressing time and whether you fry or bake.
Q: Can I make this oil-free? A: Not if you want the same crisp; baking reduces oil but doesn’t eliminate it entirely unless you use an air fryer.
Q: Is tofu the only option? A: No—tempeh, seitan, or large mushroom pieces (like king oyster) can be used as alternatives.

Conclusion

Vegan Orange Chicken is a bright, comforting recipe that proves you can recreate takeout magic at home with plant-based ingredients and simple techniques. For another take with helpful photos and tips, see Easy Vegan Orange Chicken | It Doesn’t Taste Like Chicken, and for an alternate method and serving ideas, check out Vegan Orange Chicken (Tofu) – Healthy Simple Yum.