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Vegan Orange Chicken (Tofu)

A delightful and budget-friendly vegan version of orange chicken made with crispy tofu and a tangy orange sauce, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 380
Ingredients Method Notes

Ingredients
  

For the tofu
  • 1 package 1 package of tofu (16 oz / 454 g) Use firm or extra-firm tofu for best texture.
  • 1/2 cup 1/2 cup of neutral oil (I used canola) For frying the tofu.
  • 1/3 cup 1/3 cup all-purpose flour Can be replaced with gluten-free flour if needed.
  • 1/3 cup 1/3 cup cornstarch Adds crispiness to the tofu coating.
  • 1/4-1/3 cup 1/4-1/3 cup water To form the batter.
  • 1 teaspoon 1 teaspoon garlic powder
  • 1/2 teaspoon 1/2 teaspoon salt
For the sauce
  • 1 cup 1 cup of orange juice
  • 1/3-1/2 cup 1/3-1/2 cup sugar Can be substituted with maple syrup or agave nectar.
  • 2 tablespoons 2 tablespoons tamari or soy sauce
  • 2 tablespoons 2 tablespoons of rice vinegar
  • 1 tablespoon 1 tablespoon Sriracha (optional) For added heat.
  • 2 teaspoons 2 teaspoons crushed ginger
  • 1 teaspoon 1 teaspoon minced garlic
  • 1 teaspoon 1 teaspoon red pepper flakes Adjust according to your spice preference.
  • 2 tablespoons 2 tablespoons cornstarch To thicken the sauce.
  • 1 tablespoon 1 tablespoon orange zest For flavor enhancement.

Method
 

Preparation
  1. Press and pat dry the tofu. (No need to press if using Trader Joe's High Protein Tofu.)
  2. Break the tofu into small 1-inch nuggets. Rough edges help them get crispy!
  3. In a mixing bowl, add flour, cornstarch, salt, and garlic powder. Mix well.
  4. Gradually add water and whisk until you form a slightly runny batter.
  5. Coat the tofu chunks evenly in the batter.
Cooking
  1. Heat a large skillet over medium-high heat and add the oil.
  2. Once hot, gently place the tofu pieces in the skillet. Fry for 5-6 minutes on each side until golden brown. Transfer to a plate lined with paper towels to absorb excess oil.
  3. In another bowl, combine all sauce ingredients and stir until well mixed.
  4. Pour the sauce into the skillet (discard excess oil) over medium heat and simmer for 5 minutes while stirring.
  5. Once the sauce thickens, add in the crispy tofu and mix until well coated.
Serving
  1. Serve over steamed rice and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about 3 months. Reheat in a pan or microwave.