Vegan Orange Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
230 kcal
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Course
Main Course
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Cuisine
Chinese
Vegan Orange Chicken
Description
This Vegan Orange Chicken recipe starts by preparing extra-firm tofu torn into bite-sized pieces, coated with garlic powder, salt, and arrowroot starch for crispness after baking. Baking at 400ºF with an oil coating crisps the edges while keeping the interior tender and chewy, emulating chicken texture.
The orange sauce blends fresh orange juice and zest with maple syrup, tamari or soy sauce, apple cider vinegar, minced ginger and garlic, salt, and red pepper flakes for a balanced, flavorful glaze. Arrowroot starch thickens the sauce to a glossy finish. The tofu is baked and then tossed with this sauce to evenly coat each piece.
Stir-fried vegetables including yellow onion, red bell pepper, and cauliflower florets provide texture and freshness. Serving the dressed tofu and vegetables over cooked rice or quinoa completes the dish with a filling base. Adjusting spice levels with red pepper flakes personalizes the heat.
Careful preparation of tofu and sauce balance make this a satisfying vegan alternative to traditional orange chicken, showcasing both crispness and sweet tangy flavor. It is suited for a comforting plant-based dinner.
Ingredients
Crispy Tofu
- 14 ounces extra-firm tofu
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon arrowroot starch (or cornstarch)
Orange Sauce
- 1/3 cup orange juice (from 1 large orange)
- orange zest of 1 large
- 2 tablespoons tamari (for gluten-free; or soy sauce)
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 inch ginger minced, fresh
- 1 garlic minced, clove
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes crushed
- 1 tablespoon arrowroot starch (or cornstarch)
Stir-Fry Veggies
- 1 tablespoon olive oil
- 1/2 yellow onion , chopped
- 1 red bell pepper , sliced
- 2 cups cauliflower florets
- rice for serving, cooked, or quinoa
Instructions
- Preheat the oven to 400ºF. Drain a package of extra-firm tofu, and slice it in half lengthwise. Place the two halves on a towel to allow excess water to drain while you gather the spices. Rip the tofu into roughly 1-inch pieces, for more of a "chicken" texture, then add them to a large bowl. Toss them with toasted sesame oil, garlic powder, and salt. Stir well, to make sure it's well coated. Add in a tablespoon of arrowroot or cornstarch, and toss again, until you no longer see any white powder. Arrange the tofu on a baking sheet lined with parchment paper, then bake at 400ºF for 30 minutes, flipping halfway through the cook time for even browning.
- While the tofu is cooking, add the orange juice, zest, tamari or soy sauce, maple syrup, vinegar, ginger, garlic, salt, and red pepper flakes to a small bowl and stir well. For a spicier sauce, you can use a 1/2 teaspoon of red pepper flakes. (Or omit them all together if you'd like to skip the spice.) Set it aside. Note: This is a good time to cook any grain you plan on serving with this dish. See the full post for tips on making Instant Pot Rice or Quinoa.
- To cook the veggies, add the olive oil to a large skillet over medium heat, and sauté the onion and bell pepper until they start to soften, about 5 minutes. Add in the orange sauce and cauliflower florets, and stir well. Bring the sauce to a simmer, then cover the pot and let the cauliflower cook until it's tender, about 10 to 12 minutes.
- To finish the sauce, stir together 1 tablespoon of arrowroot and 2 tablespoons of cold water. (It must be cold or tap water-- not hot!) Add the mixture to the pan of veggies, and stir well. The sauce should thicken up slightly, as it heats up.Remove the tofu from the oven and transfer it to the skillet. Toss with the veggies and sauce, then adjust any seasoning to taste. You can add more maple syrup for a sweeter flavor, or a splash of vinegar for a more tangy flavor. Or you can add more salt, to boost the overall flavor. Serve warm, over cooked rice with some sliced green onions on top. You can also garnish it with freshly chopped cilantro and sesame seeds, if you like.Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information refers to one quarter of the recipe excluding the rice or quinoa served alongside.
- Sodium levels vary with soy sauce type; low-sodium tamari is recommended for lower salt dishes.
- Using extra-firm tofu and thorough draining before baking ensures a better texture and crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1166mg | 49% |
| Potassium | 509mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 973IU | 19% |
| Vitamin C | 74mg | 82% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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