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Vegan Orange Chicken in blue bowl served with white rice and steamed broccoli.
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5 from 4 votes

Vegan Orange Chicken

Crispy tofu is covered in a thick 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!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 502kcal
Author: Alison Corey

Ingredients

Crispy Tofu

  • 14 oz extra-firm tofu drained, pressed, and cubed
  • 1 tablespoon corn starch
  • 1 tablespoon seasme seed oil

Orange Sauce

  • ½ cup orange juice
  • 1 tablespoon orange zest
  • ½ cup water
  • 3 tablespoon soy sauce or tamari for gluten-free
  • 2 cloves garlic minced
  • 1 tablespoon ginger paste or freshly grated ginger
  • 1 tablespoon corn starch

For Serving

  • 2 cups white rice cooked
  • 4 cups broccoli florets steamed
  • 1 teaspoon sesame seeds
  • ¼ cup scallions chopped

Instructions

  • 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.
  • While the tofu is pressing, prepare the sauce. Whisk together the water, orange juice, orange zest, soy sauce, minced garlic, ginger paste, and 1 tablespoon of corn starch.
  • 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.
  • Once the tofu is done pressing, cut it into small cubes. Place in a bowl, and toss in corn starch so that the tofu is coated evenly on all sides.
  • Add sesame seed oil to a 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.
  • 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.
  • Add rice, broccoli, and tofu to a bowl. Sprinkle with sesame seeds and scallions. Enjoy!

Video

Notes

Tips for Making Vegan Orange Chicken
  • Be sure to press the tofu. Tofu has a lot of water, and what makes it unappetizing is when it is soft and flavorless. By pressing the tofu to release any excess water, you are giving it 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 that 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 get all sides of each cube.
  • Store in the refrigerator for 3-4 days in an airtight container
  • Reheat in the microwave at 50% until heated through. 

Nutrition

Calories: 502kcal | Carbohydrates: 91g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 666mg | Fiber: 4g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 100mg | Calcium: 121mg | Iron: 3mg