Orange Chicken
Enjoy a deliciously tangy and sweet vegan twist on the classic orange chicken dish, featuring crispy tofu and a flavorful orange sauce.
This vegan Orange Chicken recipe is a delightful plant-based version of the beloved Asian dish, perfect for dinner.
Using whole-food ingredients and simple methods, you can create a meal that is both satisfying and wholesome.
Visit vegancooking.recipes for more innovative vegan recipes like this one!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Extra-firm tofu is ideal for this recipe as it holds its shape well. You can substitute maple syrup with agave syrup if desired. For a gluten-free option, use tamari instead of soy sauce.
Tips & Notes
- •Press the tofu for longer if you want it extra firm and crispy.
- •Make sure to use fresh orange juice for the best flavor.
Recipe Variations
- •Add steamed broccoli or bell peppers for extra vegetables.
- •Serve over quinoa instead of brown rice for a different grain option.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Frequently Asked Questions
Can I use a different protein instead of tofu?
Yes, you can substitute tofu with tempeh or seitan for a different texture and flavor.
Is it possible to make this dish spicy?
Absolutely! Add red pepper flakes or sriracha to the sauce for a spicy kick.
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Enjoy a deliciously tangy and sweet vegan twist on the classic orange chicken dish, featuring crispy tofu and a flavorful orange sauce.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
- 3
In a mixing bowl, toss the tofu cubes with cornstarch until well coated.
- 4
Heat olive oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes and cook until golden brown and crispy, about 5-7 minutes, turning occasionally.
- 5
While the tofu is cooking, prepare the orange sauce by combining orange juice, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan. Bring to a simmer over medium heat.
- 6
Once simmering, reduce heat to low and let the sauce cook for about 5 minutes, allowing it to thicken slightly.
- 7
Once the tofu is crispy, remove it from the skillet and set aside. In the same skillet, pour in the orange sauce and add the crispy tofu, stirring gently to coat.
- 8
Cook for an additional 2-3 minutes, allowing the tofu to soak up the flavors of the sauce.
- 9
Serve the orange chicken over cooked brown rice, garnished with sliced green onions and toasted sesame seeds.
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