Vegan Orange Chicken

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Vegan Orange Chicken

Better than takeout, this Vegan Orange Chicken recipe is easy to make, healthier, and so tasty! Just 1 pan and 20 minutes is all it takes. Tofu is coated in a sweet, tangy, and deliciously sticky orange sauce served over rice for a quick and delicious dinner.
My Notes:
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Meal Type: Dinner
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Vegan Meat
Tool: Stove
Ingredient: orange, Tofu
Showcase: What's Trending
Servings: 4
Ingredients
For the orange sauce:
  • 1 cup(s) orange juice
  • 4 tablespoon(s) white sugar
  • 2 tablespoon(s) soy sauce (gluten-free if preferred)
  • 2 tablespoon(s) cornstarch
  • 1 tablespoon(s) fresh ginger minced or grated (or 3/4 teaspoon powdered ginger)
  • 3 clove(s) garlic minced or pressed (or 3/4 teaspoon garlic powder)
  • 1 teaspoon(s) sesame oil
  • 1/2 teaspoon(s) crushed red pepper flakes (optional for spice)
To cook the tofu:
  • 1 12oz block(s) extra-firm tofu drained (no need to press it)
  • 2 tablespoon(s) cornstarch
  • 2 tablespoon(s) light oil (such as canola or vegetable)
For garnish (optional):
  • 2 green onions chopped
  • orange zest
Instructions
  • For the orange sauce: In a small bowl, mix the orange juice, sugar, soy sauce, cornstarch, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
  • For the tofu: Use your fingers to tear it into chunks about 1" in size. Some chunks will be bigger and others will be smaller and that's perfect! Tearing the tofu will make for the best chicken-like texture and also helps grip the sauce better. Add the tofu to a medium bowl and sprinkle with 2 tablespoons of cornstarch. Toss to coat.
  • Heat the light oil over medium-high heat in a cast iron skillet or non-stick pan. Once hot, add the tofu, and cook for about 5 minutes, flipping as needed until the tofu is lightly browned all over.
  • Pour all of the sauce mixture into the pan with the tofu, and cook for another 2 - 5 minutes until the sauce thickens.
  • Serve the tofu with rice and garnish with green onions and orange zest if desired.
    Allow any leftovers to cool and store in an airtight container in the refrigerator for up to 3 days. Microwave or return to a pan with a splash of water and gently reheat.
Notes
Tofu substitute: feel free to substitute the tofu for your favorite vegan chicken alternative. Some of mine are cauliflower florets, store-bought vegan chicken pieces, or rehydrated soy curls.
Oil-free: for an oil-free version, prepare the tofu by tearing into bite sized pieces. Omit the cornstarch. Sprea on a parchment paper lined baking sheet, then bake for 15 - 20 minutes in an oven preheated to 400℉ (200°C) until golden. Make the orange sauce in a sauce pan but omit the sesame oil. When the sauce has thickened, add the baking tofu and toss to combine. Serve over rice with garnishes as desired.
White sugar substitute: Most recipes call for 1/2 cup or more of sugar, but I reduced it in my recipe to just 4 tablespoons. Feel free to reduce the sugar even more if preferred or substitute it for your favorite sweetener. Brown sugar, agave, maple syrup, or coconut sugar should all work well.
Nutrition
Serving: 1 serving without rice (recipe makes 4 servings) | Calories: 320kcal | Carbohydrates: 31g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 515mg | Potassium: 331mg | Fiber: 1g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 33mg | Calcium: 94mg | Iron: 3mg
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan