Vegan Orange Chicken with Tofu

Crispy tofu is covered in a thick sweet orange sauce and served with white rice and steamed broccoli for the ultimate vegan orange chicken. Ditch the take-out menu, and make this healthy and satisfying recipe in your own kitchen!

Who doesn’t love to get take-out every once in a while? I admit to getting take-out for my family at least once a week. Some days are SO hectic driving the kids to their practices, getting homework done, and being too tired to spend time in the kitchen after a long day.

Sometimes we get tacos, other times we get sushi, but my husband’s favorite take-out hands down is Chinese food! As you likely know, my husband is not vegan, and neither are my kids, but I only prepare vegan meals, so they are quite versed in veganized versions of many of their take-out favorites.

I decided I wanted to take part in the orange chicken that the rest of my family enjoys when they get take-out, so I created this vegan orange chicken recipe using tofu. I wasn’t sure how the rest of the family would react, knowing how much they enjoy the original, but to my surprise they loved it! Plus it’s WAY healthier! This recipe is going into our meal prep rotation!

🍊 What is vegan orange chicken?

Orange chicken is a popular Chinese restaurant dish in the United States. It’s on the menu at Panda Express, as well as local takeout restaurants. It’s made with a sweet sauce that uses orange peel. The sauce is sticky, and the chicken is usually breaded and fried. Since this is a veganized version of the traditional recipe, I did not use actual chicken. Instead, I used a vegan substitute. There are many options you can use for this recipe. For example, chickpeas, oyster mushrooms, cauliflower, or soy curls. But I went with tofu. It’s simple, easy to find, and really takes on the flavor of the orange sauce.

💗 Why You’ll Love this Vegan Orange Chicken

• No Flour!
• Gluten-Free with Tamari
• Simple Ingredients
• High In Protein
• Healthier Than Take-Out
• No Batter
• No Deep Frying
• Intense Orange Flavor
• Easy to Make

🥘 Ingredients and Notes

Extra-Firm Tofu: Be sure to use extra-firm tofu. Press the tofu for 20 minutes before dicing it into cubes.

Corn Starch: The key to crispy tofu is tossing it in corn starch before adding it to the pan.

Sesame Oil: While any oil will work, I recommend using sesame seed oil because it adds to the flavor of the tofu, and is the traditional oil used in Chinese cooking.

For the Sauce

Orange Juice and Orange Zest: The intense orange flavor comes from a combination of orange juice and orange zest. If you have fresh oranges, I highly recommend using freshly squeezed orange juice.

Corn Starch: Used to thicken the sauce when added to the heat.

Soy Sauce or Tamari: If you are gluten-free substitute soy sauce for tamari or coconut aminos. Soy sauce adds the needed salt to this sauce.

Garlic and Ginger: Add bold flavors with a combination of minced garlic and ginger. I used ginger paste, but freshly grated ginger works nicely as well, and give you a more intense ginger flavor.

📋 Instructions: Vegan Orange Chicken Recipe with Tofu

Step 1: Remove the tofu from the container, and drain the excess water. Using a tofu press, or heavy pan on top of the tofu wrapped in paper towels, press the tofu for 20 minutes to remove excess water. There are many different methods to press tofu depending on the tools you have at home.

Step 2: While the tofu is pressing, prepare the sauce. Whisk together the water, orange juice, orange zest, soy sauce (or tamari), minced garlic, ginger paste, and 1 tablespoon of corn starch.

Step 3: If serving with white rice and broccoli, prepare the white rice according to package directions and steam the broccoli. I took a shortcut and used a bag of organic broccoli florets that steam in the bag, and used my Ninja Foodi to prepare the rice.

Step 4: Once the tofu is done pressing, cut it into small cubes. Place in a bowl, and toss in 1 tablespoon of corn starch so that the tofu is coated evenly on all sides.

Step 5: Add sesame seed oil to a large pan over medium-high heat. Allow the oil to heat for about 30 seconds before adding the tofu. Cook on all sides until golden brown, about 3 minutes per side.

Step 6: Once the tofu is crispy and golden brown on all sides add the orange sauce. Stir continuously. The sauce will begin to thicken and bubble. Once the sauce has thickened, remove the pan from the heat immediately.

Step 7: Add rice, broccoli, and tofu to a bowl. Sprinkle with sesame seeds and scallions. Enjoy!

💭 Expert Tips for Making Vegan Orange Chicken

• Be sure to press the tofu. Tofu has a lot of water. By pressing the tofu to release any excess water, you are giving the tofu the ability to have a firmer texture, as well as absorb the flavors of the sauce.
• Toss the tofu in corn starch. This lightly coats the tofu and gives it a crisp finish.
• Add more soy sauce if you desire a saltier flavor.
• To save yourself time, prepare the sauce, rice, and broccoli while the tofu is pressing.
• Use tongs to flip the tofu to ensure you crisp all sides of each cube.

👩‍🍳 Variations and Substitutions

Tofu Replacement: If you have a soy allergy, or just don’t like the flavor of tofu, my first choice is to substitute it for chickpeas. Chickpeas are high in protein and take on the flavor of the orange sauce well. Other options include cauliflower florets, oyster mushrooms, or hydrated soy curls.

How do you make it spicy? If you want to add some kick to this recipe, add a ¼ teaspoon of cayenne pepper to the sauce, and sprinkle with red pepper flakes after plating.

🍽 Serving Suggestions

Rice and Broccoli: My favorite combination is white rice and steamed broccoli. Of course, you can always serve it with brown rice for more fiber, or roast the broccoli, if you prefer that flavor.

Quinoa and Cauliflower: How about adding some more protein to this dish? Serve with quinoa, and steamed cauliflower instead.

❄️ How to Store and Keep

Store: Transfer the rice, broccoli, and tofu to separate airtight containers. Store in the refrigerator for 3-4 days.

Reheat: When ready to reheat, plate your rice, broccoli, and tofu in a microwave-safe bowl, and warm at 50% until you reach your desired temperature. Don’t heat on high as this can affect the corn starch in the sauce.

😋 More Vegan Take-Out Inspired Recipes!