A delicious vegan version of orange chicken featuring crispy tofu coated in a sweet, tangy, citrusy orange sauce. Perfect served over rice with steamed broccoli or stir-fried vegetables.

Servings

4 servings

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

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Ingredients

For the Tofu

• 1 block (14–16 oz / 400–450 g) extra-firm tofu
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• ¼ cup cornstarch
• 2 tbsp all-purpose flour (optional, for extra crispiness)

For the Orange Sauce

• 1 cup fresh orange juice (about 3–4 oranges)
• 1 tbsp orange zest
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp maple syrup or brown sugar
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp red pepper flakes (optional)

Cornstarch Slurry

• 1 tbsp cornstarch
• 2 tbsp cold water

Garnish

• Sliced green onions
• Sesame seeds
• Extra orange zest

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Equipment

• Large skillet or wok
• Mixing bowls
• Microplane or zester
• Paper towels or clean kitchen towel

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Step 1: Press the Tofu

1. Drain the tofu.
2. Wrap it in a clean towel.
3. Place a heavy object on top.
4. Press for 20–30 minutes to remove excess moisture.

This helps the tofu become crisp instead of soggy.

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Step 2: Cut and Season

1. Cut tofu into 1-inch cubes.
2. Place in a bowl.
3. Toss with:
   • soy sauce
   • sesame oil

Let sit for 5 minutes.

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Step 3: Coat the Tofu

Mix together:

• cornstarch
• flour (if using)

Sprinkle over tofu and gently toss until evenly coated.

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Step 4: Cook the Tofu

Pan-Fry Method

1. Heat 2–3 tbsp oil in a large skillet over medium-high heat.
2. Add tofu in a single layer.
3. Cook 3–4 minutes per side until golden and crispy.
4. Remove and set aside.

Air Fryer Method

1. Preheat air fryer to 400°F (200°C).
2. Arrange tofu in a single layer.
3. Cook for 12–15 minutes, shaking halfway through.

Oven Method

1. Bake at 425°F (220°C).
2. Place tofu on a parchment-lined baking sheet.
3. Bake 25–30 minutes, flipping halfway.

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Step 5: Make the Orange Sauce

In a saucepan combine:

• orange juice
• orange zest
• soy sauce
• rice vinegar
• maple syrup
• tomato paste
• garlic
• ginger
• red pepper flakes

Bring to a gentle simmer.

Cook for 5–7 minutes.

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Step 6: Thicken the Sauce

1. Mix cornstarch and cold water.
2. Slowly whisk into the simmering sauce.
3. Cook 1–2 minutes until glossy and thick.

The sauce should coat the back of a spoon.

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Step 7: Combine

1. Add crispy tofu to the sauce.
2. Toss gently until every piece is coated.
3. Cook another 1–2 minutes so the flavors absorb.

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Step 8: Serve

Serve hot over:

• steamed jasmine rice
• brown rice
• quinoa
• noodles

Add:

• sesame seeds
• green onions
• orange zest

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Tips for Success

Use Extra-Firm Tofu

Extra-firm tofu holds its shape and develops the best texture.

Fresh Orange Juice Matters

Freshly squeezed juice provides brighter flavor than bottled juice.

Don’t Overcrowd the Pan

Cook tofu in batches if necessary to maintain crispiness.

Balance the Sweetness

Taste the sauce before thickening:

• Add more maple syrup if too tart.
• Add extra vinegar if too sweet.

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Variations

Spicy Orange Tofu

Add:

• 1–2 tsp sriracha
• extra red pepper flakes

Orange Broccoli Tofu

Add steamed broccoli during the final toss.

Orange Cashew Tofu

Stir in ½ cup roasted cashews before serving.

Gluten-Free Version

Use:

• tamari instead of soy sauce
• certified gluten-free cornstarch

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Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze the sauce separately for best texture.
Cooked tofu is best enjoyed fresh.

Reheating

Warm gently in a skillet over medium heat until heated through.

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Approximate Nutrition (Per Serving)

• Calories: 280–340
• Protein: 14–18 g
• Carbohydrates: 25–35 g
• Fat: 10–14 g
• Fiber: 2–4 g