Easy Vegan Orange Chicken (Better Than Takeout!)
This Easy Vegan Orange Chicken brings sweet, tangy, and sticky orange sauce together with crispy tofu for a plant-based twist on a takeout favorite. It's quick, comforting, and loaded with flavor — perfect for weeknight dinners or meal prep!
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.
Notes
For extra crispiness, freeze and thaw tofu before pressing.
Sauce can be doubled for extra drizzling.
Great for meal prep — keep tofu and sauce separate until reheating.