Easy Vegan Orange Chicken • It Doesn’t Taste Like Chicken
Better than takeout, this Vegan Orange Chicken recipe is easy to make, healthier, and so tasty! Just 1 pan and 20 minutes is all it takes. Tofu is coated in a sweet, tangy, and deliciously sticky orange sauce served over rice for a quick and delicious dinner.
Whenever I crave take-out, I usually prefer to make it at home since it is so easy to make, way more affordable, and so much healthier. Inspired by the famous Panda Express orange chicken recipe, I knew I had to make a copycat vegan version. Tofu is torn into pieces (which gives it a chicken-like texture), then lightly dredged in cornstarch and then pan-fried to make it crispy and golden. No deep frying is needed. Then a simple sweet and sour tangy orange sauce is added to the pan and simmered until it is irresistibly delicious! Serve on rice or noodles with a side of broccoli or veggies for the perfect homemade dinner that has those same classic takeout tastes.
Ingredients:
- Orange juice: freshly squeezed or from a carton, either way works great!
- White sugar: to sweeten the sauce.
- Soy sauce: for salt and savory umami flavors.
- Cornstarch: to thicken the sauce and crisp up the tofu.
- Fresh ginger and Garlic: for a delightful burst of flavor
- Sesame oil: adds a nutty and rich flavor. Omit for oil-free option.
- Crushed red pepper flakes: for a little fiery kick. Omit if you don’t like spice.
- Extra firm tofu: is the perfect vegan substitute for chicken.
- Green onions and Orange zest: optional for garnish
Common Questions:
Can I substitute the tofu? Feel free to substitute the tofu for your favorite vegan chicken alternative. Some of mine are cauliflower florets, store-bought vegan chicken pieces, or rehydrated soy curls.
Can vegan orange chicken be made oil-free? for an oil-free version, prepare the tofu by tearing it into bite-sized pieces. Omit the cornstarch. Spread on a parchment paper lined baking sheet, then bake for 15 – 20 minutes in an oven preheated to 400℉ (200°C) until golden. Make the orange sauce in a sauce pan but omit the sesame oil. When the sauce has thickened, add the baking tofu and toss to combine. Serve over rice with garnishes as desired.
Can I substitute the white sugar? Most orange chicken recipes call for ½ cup or more of sugar, but I reduced it in my recipe to just ¼ cup. Feel free to reduce the sugar even more or if preferred substitute it with your favorite alternative sweetener. Brown sugar, agave, maple syrup, or coconut sugar should all work well.
Can vegan orange chicken be made gluten-free? Yes! The only change needed is substituting soy sauce for a gluten-free alternative such as tamari.
How to make Vegan Orange Tofu Recipe:
For the orange sauce: In a bowl or measuring cup or small bowl, mix the orange juice, sugar, soy sauce, cornstarch, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
For the tofu: Use your fingers to tear it into chunks about 1″ in size. Some chunks will be bigger and others will be smaller and that’s perfect! Tearing the tofu will make for the best chicken-like texture and also helps grip the sauce better. Add the tofu to a medium bowl and sprinkle with 2 tablespoons of cornstarch. Toss to coat.
Heat the light oil over medium-high heat in a cast iron skillet or non-stick pan. Once hot, add the tofu, and stir-fry for about 5 minutes, flipping as needed until the tofu is lightly browned all over.
Pour all of the sauce mixture into the pan with the tofu, and simmer for another 2 – 5 minutes until the sauce thickens.
Serve the tofu with rice and garnish with green onions and orange zest if desired. Allow any leftovers to cool and store in an airtight container in the refrigerator for up to 3 days. Microwave or return to a pan with a splash of water and gently reheat.
This Vegan Orange Chicken Recipe is…
- quick and easy to make with just 1 pan and 20 minutes
- so much healthier than take-out
- an easy weeknight dinner idea
More Chinese-inspired Vegan Recipes you might like:
Easy Peanut Tofu
Tofu Lettuce Wraps with Peanut Sauce
Vegan Egg Roll in a Bowl
Crispy Sesame Seeds Crusted Tofu
Vegan Baked Spring Rolls
Homemade Vegan Wonton Soup
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Orange Chicken
Better than takeout, this Vegan Orange Chicken recipe is easy to make, healthier, and so tasty! Just 1 pan and 20 minutes is all it takes. Tofu is coated in a sweet, tangy, and deliciously sticky orange sauce served over rice for a quick and delicious dinner.
Servings:
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Instructions
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For the orange sauce: In a small bowl, mix the orange juice, sugar, soy sauce, cornstarch, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
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For the tofu: Use your fingers to tear it into chunks about 1″ in size. Some chunks will be bigger and others will be smaller and that’s perfect! Tearing the tofu will make for the best chicken-like texture and also helps grip the sauce better. Add the tofu to a medium bowl and sprinkle with 2 tablespoons of cornstarch. Toss to coat.
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Heat the light oil over medium-high heat in a cast iron skillet or non-stick pan. Once hot, add the tofu, and cook for about 5 minutes, flipping as needed until the tofu is lightly browned all over.
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Pour all of the sauce mixture into the pan with the tofu, and cook for another 2 – 5 minutes until the sauce thickens.
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Serve the tofu with rice and garnish with green onions and orange zest if desired. Allow any leftovers to cool and store in an airtight container in the refrigerator for up to 3 days. Microwave or return to a pan with a splash of water and gently reheat.
Notes
Oil-free: for an oil-free version, prepare the tofu by tearing into bite sized pieces. Omit the cornstarch. Sprea on a parchment paper lined baking sheet, then bake for 15 – 20 minutes in an oven preheated to 400℉ (200°C) until golden. Make the orange sauce in a sauce pan but omit the sesame oil. When the sauce has thickened, add the baking tofu and toss to combine. Serve over rice with garnishes as desired.
White sugar substitute: Most recipes call for ½ cup or more of sugar, but I reduced it in my recipe to just 4 tablespoons. Feel free to reduce the sugar even more if preferred or substitute it for your favorite sweetener. Brown sugar, agave, maple syrup, or coconut sugar should all work well.
Nutrition
Serving: 1 serving without rice (recipe makes 4 servings) | Calories: 320kcal | Carbohydrates: 31g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 515mg | Potassium: 331mg | Fiber: 1g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 33mg | Calcium: 94mg | Iron: 3mg
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