Author: Better than takeout, this Vegan Orange Chicken recipe is easy to make, healthier than Panda Express, 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, then 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 vegan orange chicken recipe, I knew I had to make a copycat version with tofu. 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 orange sauce is added to the pan and simmered until it is irresistibly delicious! Serve this Vegan Orange Chicken over rice or noodles with a side of broccoli or veggies for the perfect homemade dinner that has those same classic takeout tastes.
Why This Vegan Orange Chicken Recipe Belongs on Your Menu
- Quick and easy to make: You just need 1 pan and 20 minutes to put this vegan orange chicken recipe together!
- So much healthier than take-out: No chicken and no deep frying needed.
- An easy weeknight dinner idea: This is the kind of back pocket dinner recipe you'll return to again and again.
Vegan Orange Chicken Ingredients
- Orange juice: Freshly squeezed or from a carton, either way works great!
- White sugar: To sweeten the sauce.
- Soy sauce: For salty 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: The perfect vegan substitute for chicken.
- Green onions and orange zest: Optional for garnish,
How to Make Vegan Orange Tofu
- Make the orange sauce: Mix the orange juice, sugar, soy sauce, cornstarch, ginger, garlic, sesame oil, and red pepper flakes.
- Prep the tofu: Tear it into 1-inch chunks. Some chunks will be bigger and others will be smaller and that's perfect! Add the tofu to a bowl and toss with 2 tablespoons of cornstarch.
- Fry the tofu: Heat the 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.
- Add the sauce: Pour all of the sauce mixture into the pan with the tofu.
- Simmer to thicken: Continue to simmer for another 2 - 5 minutes until the sauce thickens.
- Serve: Serve the tofu with rice and garnish with green onions and orange zest if desired.
Variations
- Swap out 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.
- Make it oil-free: Omit the cornstarch. Spread the tofu 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.
- Use an alternative sweetener: 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.
- Make it gluten-free: The only change needed is substituting soy sauce for a gluten-free alternative such as tamari.
How to Store and Reheat Leftovers
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.
More Chinese-Inspired Vegan Recipes
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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Ingredients
For the orange sauce:
- 1 cup orange juice
- 4 tablespoons white sugar
- 2 tablespoons soy sauce, (gluten-free if preferred)
- 2 tablespoon cornstarch
- 1 tablespoon fresh ginger, minced or grated (or ¾ teaspoon powdered ginger)
- 3 cloves garlic, minced or pressed (or ¾ teaspoon garlic powder)
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes, (optional for spice)
To cook the tofu:
- 1 block (350 g/ 12.3oz) extra-firm tofu, drained (no need to press it)
- 2 tablespoons cornstarch
- 2 tablespoons light oil, (such as canola or vegetable)
For garnish (optional):
- 2 green onions, chopped
- orange zest
Instructions
- 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.
- 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 cook 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 cook 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.
Notes
Tofu substitute: 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.
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
Stella says
This was my first attempt at a recipe with tofu - excellent! It always comes out perfect!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad it turned out perfectly, Stella! Thank you for the review!!
Heather K says
This was delicious! I served it with brown rice, green beans & broccoli. My family loved it!
Heather K says
This is supposed to be five stars!!! Oops
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha no worries at all, Heather! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you all loved it, Heather! 🙂
Lisa says
I couldn’t get it to brown
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lisa! Make sure the pan is nice and hot, don’t overcrowd the tofu, and let it sit for a bit before flipping so it can brown properly. Hope that helps for next time 🙂
Karah says
this was amazing
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I’m so glad you loved it, thanks so much for the review 😊
PickyEater says
This is Amazing ! I usually don’t like the what I make. I’ve made an orange chicken sauce from a highly rated recipe before, and I didn’t like it at all.
This is definitely restaurant worthy in taste! I would 100% make this again. So far I’ve made 3 recipes from this site … and all 3 did not disappoint!
Next time, I would bake the tofu in the oven ( use an avocado spray to coat around the tofu ) … I find this method much easier and a LOT more easier to clean.
Would it be ok if I prepare the sauce and just store it in the fridge for - up to a week or 2 weeks ?
Sam Turnbull @ It Doesn't Taste Like Chicken says
I’m so happy you loved it, that totally makes my day! As for the sauce, it should keep well in the fridge for up to about 5 days. After that, it may start to separate or lose its freshness a bit. Hope that helps! 😊
Marcel says
Absolutely amazing. This recipe even got my room mate to utter "this is a very delicious meal". He is a convinced carnivore, so this comment means a lot to me. And right he is: tasty sweetness with a little tang. Fall has come, delicious meals that "don't taste like chicken :-)" are here to stay.
Thank you for sharing and thank you for the clear descriptions.
I served the meal like suggested, on a bed of Basmati rice. I really enjoyed cooking, and eating!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that!! So thrilled you (and your roommate) loved the recipe Marcel! 🙂
Sanjay says
Oh my. Wow. Super simple and so good. Followed the recipe as written except used 1tbsp of cornstarch slurry as the Sauvé thickens up pretty quickly. Next time will use either the air fryer or baked tofu bites instead of frying the tofu in the pan.
This is a recipe to impress someone. Very easy. Very quick.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it so much, thank you for the review Sanjay! 🙂
Heather says
Is it supposed to be this good?? Oh my word, I may eat the whole thing in one go! Didn’t have orange juice so squeezed a grapefruit and it’s still amazing.
Jess @ It Doesn't Taste Like Chicken says
So good! We're thrilled you liked it!
Holly says
I'm not sure if the oil is supposed to be toasted sesame oil or just sesame oil? Thanks for clarifying!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Toasted sesame oil would be great for extra flavor. Enjoy!
Gerry says
I use organic natural sugar or stevia
Jodi says
This really was restaurant quality! And very easy... My husband & I both loved it. Will definitely make it again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it Jodi! Thank you for the review 🙂
Lisa Anglesea says
Easy and super tasty. Definitely as good as a restaurant but lighter with the tofu.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! So thrilled you enjoyed it so much Lisa! 🍊
Clair says
"I’ve made this recipe multiple times now, and the first time left me completely amazed. I couldn’t believe I had actually created something that tasted as good as a restaurant dish! I’ve shared this recipe with my family and raved about it. The sauce pairs beautifully with the seitan chunks or her chik’n seitan recipes—it’s absolutely delicious. The claim that it’s ‘better than takeout’ is 100% accurate! Thanks, Sam!"
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww shucks, thank you so much Clair! I am so thrilled you love it so much. Not only is it tastier than takeout but it's so much healthier too! Win win 🙂