Vegan Orange Chicken Tofu
This Vegan Orange Chicken Tofu is a vibrant, zesty twist on a classic dish that brings so much joy to my kitchen. I love how the crispy tofu pairs perfectly with the sweet and tangy orange sauce—it's a real treat!
So, let me tell you about my love for this recipe!
I first discovered it when I was craving the comforting flavors of takeout but wanted to keep it plant-based.
The aroma of orange zest and garlic bubbling away on the stove brings back memories of cozy evenings spent cooking with friends.
Plus, it's incredibly satisfying to whip up something that feels indulgent but is made with wholesome ingredients.
Trust me, once you try this recipe, you’ll understand why it’s a staple in my kitchen!
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
I love using extra-firm tofu because it holds its shape well and gets super crispy when cooked. If you can't find fresh oranges, you can use store-bought orange juice, just make sure it's 100% juice without added sugars. Maple syrup adds a lovely depth of sweetness, but agave works too if that's what you have on hand.
Tips & Notes
- •I keep my tofu wrapped in a towel while pressing—it absorbs moisture and makes it even crispier!
- •Letting the sauce simmer for a few minutes before adding it to the tofu enhances the flavors.
Recipe Variations
- •Sometimes, I add a splash of sriracha for a spicy kick, which is a delightful contrast to the sweetness.
- •You could also throw in some steamed broccoli or bell peppers for extra nutrition and color.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently in the oven or on the stovetop to keep the tofu crispy.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap the soy sauce for tamari, and you're good to go.
What can I serve with this dish?
I love serving it over fluffy jasmine rice or quinoa, but it’s also fantastic with stir-fried veggies.
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This Vegan Orange Chicken Tofu is a vibrant, zesty twist on a classic dish that brings so much joy to my kitchen. I love how the crispy tofu pairs perfectly with the sweet and tangy orange sauce—it's a real treat!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). This will make the tofu nice and crispy.
- 2
Press the tofu to remove excess moisture. I usually wrap it in a clean kitchen towel and place a heavy skillet on top for about 15 minutes.
- 3
Once pressed, cut the tofu into bite-sized cubes and toss them in a bowl with cornstarch until well-coated.
- 4
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes in a single layer and fry until golden brown on all sides, about 10-12 minutes. You might need to do this in batches.
- 5
While the tofu is frying, prepare the orange sauce. In a bowl, whisk together the fresh orange juice, orange zest, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger.
- 6
Once the tofu is crispy, transfer it to a baking sheet lined with parchment paper. Pour the orange sauce over the tofu and gently toss to coat.
- 7
Bake the tofu in the preheated oven for about 15-20 minutes, or until the sauce thickens and gets sticky. Stir halfway through to ensure even coating.
- 8
When it's done, remove from the oven and garnish with sliced green onions and sesame seeds if using. Serve over steamed rice or quinoa for a complete meal!
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