Easy Vegan Orange Chicken (Better Than Takeout!)
Craving that sweet, sticky, tangy orange chicken but trying to stay plant-based? You’re going to love this Easy Vegan Orange Chicken—crispy on the outside, tender on the inside, and coated in a delicious homemade orange sauce that tastes just like takeout (or better!).
Made with tofu or cauliflower instead of chicken, this dish is perfect for weeknight dinners, meal prep, or impressing your non-vegan friends. It’s healthier, cruelty-free, and bursting with bold flavor—plus, it comes together in under 30 minutes!
Why You’ll Love This Vegan Orange Chicken
Crispy + saucy + satisfying
Easy to make with simple ingredients
Healthier than takeout and baked or air-fried
100% vegan, dairy-free, and egg-free
Great with rice, noodles, or steamed veggies
Key Ingredients
Tofu or Cauliflower: These are the perfect plant-based alternatives to chicken. Tofu is protein-packed, while cauliflower offers a tender bite.
Cornstarch or Arrowroot: Helps create that crispy coating without deep-frying.
Fresh Orange Juice + Zest: For a natural citrus punch in the sauce.
Soy Sauce or Tamari: Adds savory umami depth.
Garlic + Ginger: Brighten up the sauce with aromatic flavor.
Maple Syrup or Agave: Natural sweetness for that sticky glaze.
Rice Vinegar or Apple Cider Vinegar: Balances the sweetness.
Red Pepper Flakes (optional): For a little kick if you love spice.
How to Make Easy Vegan Orange Chicken
Step 1: Prepare the Base
Tofu: Press and cube firm tofu. Toss it in a little soy sauce and coat with cornstarch.
Cauliflower: Cut into bite-size florets and toss with oil and cornstarch.
Air-fry or bake at 400°F (200°C) for 20–25 minutes until golden and crispy.
Step 2: Make the Orange Sauce
In a saucepan, whisk together:
½ cup fresh orange juice
1 tsp zest
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp maple syrup
1 tsp grated ginger
1 clove garlic, minced
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Bring to a simmer over medium heat until the sauce thickens and turns glossy (3–5 mins).
Step 3: Toss and Serve
Once your tofu or cauliflower is crispy, toss it with the hot orange sauce until fully coated.
Serve immediately over steamed rice, brown rice, or noodles, and top with green onions and sesame seeds.
Customization & Tips
Make it gluten-free: Use tamari instead of soy sauce.
Prefer a lower sugar version? Reduce maple syrup or use orange juice only.
Spicy twist: Add sriracha or chili garlic sauce to the glaze.
Protein boost: Add edamame or serve with quinoa.
Crunch factor: Toss in cashews or top with crushed peanuts.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave. The sauce thickens even more after sitting, making it even stickier and more flavorful.
Note: For the crispiest texture, reheat in a toaster oven or air fryer instead of the microwave.
Why This Recipe Works
This dish is all about texture + sauce. The crispiness of the tofu or cauliflower paired with the thick, citrusy glaze gives you that classic orange chicken vibe—without any of the meat or guilt. It’s a flavor-packed comfort food that satisfies both vegans and meat-eaters alike.
Perfect For:
Quick weeknight dinners
Healthy meal prep
Satisfying Chinese takeout-style cravings
Vegan lunch bowls with veggies and rice
Impressing dinner guests with something unique!
Final Thoughts
This Easy Vegan Orange Chicken is proof that plant-based food can be bold, exciting, and totally indulgent. It’s saucy, crispy, flavorful, and better for your body—and the planet.
If you’ve been missing that tangy-sweet orange chicken from your favorite takeout place, this version will blow you away. Try it once, and it’ll become a regular in your weekly meal rotation.
Easy Vegan Orange Chicken (Better Than Takeout!)
Ingredients
- For the Crispy Tofu:
- 1 block 14 oz firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp olive oil or spray for air fryer
- For the Orange Sauce:
- ½ cup orange juice fresh or bottled
- 2 tbsp soy sauce
- 2 tbsp maple syrup or agave
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- 1 clove garlic minced
- ½ tsp grated fresh ginger
- 1 tsp sesame oil
- Pinch of red pepper flakes optional
- Optional Garnishes:
- Green onions sliced
- Sesame seeds
- Cooked rice or steamed broccoli for serving
Instructions
- Prepare the Tofu:
- Toss cubed tofu with soy sauce and cornstarch.
- Pan-fry in olive oil or bake/air fry at 400°F (200°C) until golden and crispy (about 20 minutes, flipping halfway).
- Make the Orange Sauce:
- In a saucepan, combine orange juice, soy sauce, maple syrup, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer.
- Thicken the Sauce:
- Stir in cornstarch slurry and cook for 2–3 minutes until thickened. Remove from heat.
- Coat the Tofu:
- Toss crispy tofu into the orange sauce until fully coated.
- Serve:
- Plate over rice with steamed veggies. Garnish with green onions and sesame seeds if desired.
