Name: Orange Tofu (Vegan Orange Chicken)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese-American
Ingredients: Crispy Tofu:; 1 14-ounce block of extra firm tofu, pressed; 3 tbsp cornstarch; Seasonings to taste: paprika, garlic powder, onion powder, salt, and pepper.; 3-4 tbsp toasted sesame oil; For the Orange Sauce:; 2 tsp toasted sesame oil; 1 cup orange juice, freshly squeezed and strained; 1 tsp orange zest (about 1 small orange); ⅓ cup maple syrup; ¼ cup soy sauce (sub for tamari for gluten-free); 3 tbsp rice vinegar; 1 tsp sriracha (sub for other chili paste); 1 tbsp cornstarch; 2 tbsp cold water; About 1 tsp of grated ginger (sub for ginger puree); 3 cloves garlic, finely minced; ¼ tsp red pepper flakes; For Serving:; Cooked white or brown rice; Steamed or roasted broccoli; Green onions, sliced; White or black sesame seeds

This Crispy Orange Tofu (Vegan Orange Chicken) is coated in a delicious orange sauce bound to satisfy every takeout craving!

Vegan | Gluten-free

It’s been a while since I last uploaded a tofu recipe, so today I have a vegan recipe for Orange Chicken, in true Chinese-American fashion with the orange sauce made from scratch. Give a twist to your cooking and enjoy this variation with tofu!

While many people believe this dish (the chicken version) originated in China, you’d be surprised to know that many Chinese have never heard of Orange Chicken before. That’s because it was invented by Panda Express in 1987. Now that I think about it, I’ve never seen Orange Chicken out of the chain restaurant. That being said, Orange Chicken was my go-to order whenever I visited, and it was definitely one of the dishes that I missed the most when I started transitioning.

A couple of months ago, I found at the supermarket a tofu package that came with a pre-made orange sauce. I instantly bought it and when I tried it at home, I felt a rush of memories from the time that I used to eat the chicken version. At this point, it had been nearly 9 years without it! I automatically knew I had to incorporate a homemade version into the blog. Lo and behold, Orange Tofu (Vegan Orange Chicken) was born.

Bellow, I’ll leave you the recipe for the Orange Tofu (Vegan Orange Chicken) and I hope you like it as much as I do. When you make it, take a picture and share your creation with me. If you are going to make it later, save this post on Pinterest! It would also be amazing if you tell me how it went for you in the comments section; if you have questions or ideas you can also leave them there.

The making of: Orange Tofu (Vegan Orange Chicken)

This Orange Tofu (Vegan Orange Chicken) recipe is a must in my house! Although it may not look like it, this recipe is fairly straightforward to prepare; it should all come together in just under 25 minutes. If you’re an avid Asian cuisine enthusiast like myself, you’ll probably have the ingredients already.

This recipe consists of firm or extra firm tofu ripped into pieces and coated with seasoned cornstarch. Then you’ll pan-fry the pieces until crispy and golden brown. While the tofu is cooking, you can prepare the sauce. In a small bowl, add cornstarch, fresh squeezed orange juice, orange zest, maple syrup, soy sauce (or tamari for gluten-free), sriracha (or other chili paste), and rice vinegar. Whisk it all together and set it aside.

Remove the cooked tofu from your pan and place it on a separate plate or bowl. In the same heated pan, sauté minced garlic and ginger for about 2 minutes. Add sauce to the pan and stir until it starts to thicken. If the sauce is too thick you can add water to make it a little thinner; alternatively, if the sauce is too watery you can add a teaspoon of cornstarch to thicken it. Add your tofu back to the pan and coat with the sauce.

Finish the dish with white sesame seeds and freshly chopped green onions. Serve on top of white or brown rice, along with tostones and avocado for a Boricua kick to it. And voilá, you’ve got delicious Orange Tofu (Vegan Orange Chicken)! ENJOY!

Notes:

For this recipe, firm or extra firm tofu works best. Remember to press the water out of it before coating it in cornstarch.
Be aware that when using fresh orange juice, the flavor may vary. Make sure to use sweet oranges for the juice.
If you plan on having leftovers, or if meal planning, I suggest keeping the tofu and sauce separate; warm them separately, then toss right before serving. Leftovers will keep in the fridge for up to 5 days.
Not a fan of tofu? Can’t eat soy? Substitute tofu with cauliflower, seitan chicken or pre-coated vegan chicken nuggets.

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Orange Tofu (Vegan Orange Chicken)

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Crispy Tofu:

1 14-ounce block of extra firm tofu, pressed

3 tbsp cornstarch

Seasonings to taste: paprika, garlic powder, onion powder, salt, and pepper.

3-4 tbsp toasted sesame oil

For the Orange Sauce:

2 tsp toasted sesame oil

1 cup orange juice, freshly squeezed and strained

1 tsp orange zest (about 1 small orange)

⅓ cup maple syrup

¼ cup soy sauce (sub for tamari for gluten-free)

3 tbsp rice vinegar

1 tsp sriracha (sub for other chili paste)

1 tbsp cornstarch

2 tbsp cold water

About 1 tsp of grated ginger (sub for ginger puree)

3 cloves garlic, finely minced

¼ tsp red pepper flakes

For Serving:

Cooked white or brown rice

Steamed or roasted broccoli

Green onions, sliced

White or black sesame seeds

Procedure

After pressing the tofu, either cut it into square pieces or rip the tofu apart to give it a more textured look.

To a medium-sized bowl add cornstarch and seasonings, then mix. Add tofu pieces and then toss until evenly coated.

Warm (high-medium heat) the 3-4 tablespoons of toasted sesame oil in a large nonstick pan. When hot, add the tofu pieces in and sear for 3-5 minutes or until golden. Then flip pieces to the other side to cook for an additional 3-5 minutes. Continue to toss the tofu until fully cooked and crisp.

While the tofu is cooking, you can prepare the sauce. In a small bowl, mix fresh squeezed orange juice, orange zest, maple syrup, soy sauce, rice vinegar, sriracha, cornstarch, and cold water. Whisk together until cornstarch is completely dissolved.

Once the tofu is crispy and fully cooked, remove it from the pan and lower the temperature to medium-low heat. Add the remaining sesame oil along with the garlic, ginger, and red pepper flakes. Sauté for 60 seconds, then add to the sauce mix.

Bring sauce to a simmer over medium heat and cook for 3 to 5 minutes, or until the sauce has thickened.

Add crispy to the pan, and mix with a spatula to coat all sides with the orange sauce.

Serve warm, over rice with your favorite sides. I prefer to garnish with white sesame seeds and green onions and to serve with tostones and avocado. ENJOY!

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