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Vegan Orange Chicken
5 from 48 votes

Vegan Orange Chicken

Vegan Orange Chicken recreates the texture and flavors of orange chicken using extra-firm tofu baked to a crispy exterior. A tangy orange sauce with maple syrup, tamari, ginger, and garlic coats the tofu, complemented by stir-fried vegetables like bell pepper and cauliflower. Served over rice or quinoa, it provides a plant-based main with bright citrus and umami notes.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 230 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 230

% 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.