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
Robin says
This was simply delicious. Made as written with orange zest and green onions. Next night (I love leftovers) i added roasted cashews for a little crunch. Sent this recipe to friends in North Carolina because they will love it as we do, and to introduce them to It Doesn’t Taste Like Chicken.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! Thank you for sharing Robin 🙂
Marie says
The best that can be said about this recipe is what you, Sam, always say, "Bon appetegan!"
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, love it!
Kate says
Absolutely fantastic!! Made it and LOVED IT. Better than an authentic take out and so much healthier. Perfection. Actually subbed rice for noodles as we had eaten rice earlier so wanted a change. Beautiful thank you! 😉
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome! I am so happy you loved it Kate 🙂
Denise says
How much Soy Curls would you sub for the Tofu?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Denise, I would say about 1/2 a bag (4 oz) but you would need to soak them and squeeze them out first before using them in this recipes and of course the results will be a bit different than if you used tofu. I hope that helps!
Karen says
I didn't have a cup of orange juice, so I used the juice of 1 orange and made up the rest of the cup with Pomegranate juice. The result was truly delicious. I had it with brown rice and steamed veges. I will definitely making this dish again soon.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooh sounds so nice!
Brian says
I wasn't able to find hard enough tofu, so it was more soupy than desired, but the taste was perfect!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Brian! I hope you get to try it again with extra-firm tofu next time 🙂
Barb Urquhart says
Easy to make! Totally delicious! This will be my number one meal for guests! No more buying my vegan chicken!
Jess @ It Doesn't Taste Like Chicken says
Hooray!
Sandra says
I love this . yummy. Even my meat eating hubby loved it. Thank you for all your wonderful recipes . This one is one of my favorites.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy to hear that, thank you for your review Sandra 🙂
Carolyn says
I have to comment again as I think I'm addicted to this recipe! Call me crazy but I've tried it with lemonade for a wonderful lemon "chicken" and grape juice is delicious with this too. I often cut the sugar in half. This is so easy and so comforting and tasty. Thank you for a great "go to" recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so thrilled you love the recipe Carolyn! I love that you're having fun experimenting too 🙂
Jelena says
10/10, the taste is simular to chicken, really like it, looking forward to eating it another time.
Jess @ It Doesn't Taste Like Chicken says
Excellent!
Carolyn says
Wow, you've done it again. Fast, easy, healthy and delicious! Thank you!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for your review!
Chas says
oh my gosh! new vegan here! this was the first recipe that I made since committing to be vegan! was soooooo good! my tofu was a little crumbly but that isn't the recipes fault! turned out amazing! I highly recommend!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Welcome Chas!! I am so thrilled you enjoyed it so much. Welcome to your new delicious vegan life! I promise you don't have to miss out on anything when going vegan. It just takes a slight learning curve. I've got many hundreds of recipes for you to try so I hope you come back and try more. 🙂
Debbie says
I've made this several times. The sauce is delicious and the whole dish is so easy. It's a go-to recipe for me.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for your review Debbie 🙂
Quirin says
Very tasty, but not 5 stars.
The reason is I forgot the orange zest and doubled tofu without extra cornstarch.
Otherwise, amazing
KR says
Oh my gosh! What can I say. This is fantastic! The first time I made it, I used sugar. The second time, I used honey. I also added mushrooms and red and yellow peppers. The tofu is divinely crispy. Definitely company worthy.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review!
Cynthia Hartwig says
Delicious
Meghan Boyd says
Made this the other night and it was delicious ! Absolutely no regrets on this! I added some broccoli to it at the end and it was wonderful!! Left overs were still yummy too!! Give it a try!
Veronica Aguirre-Dutton says
We were craving this meal of orange chicken and it did not disappoint! It hit the spot. Super easy to make and the instructions really walk you thru it without confusion. Thank you so much! So yum!
MS says
I don't know how you do it! Are you a magician?? This is the BEST stir-fry recipe that I've had in ages (I put over rice with a side of broccoli). You've saved me from greasy, oil-ladened takeout! Thank you!
avery says
I halved the sugar and it tasted good. Next time I think I will add less corn starch because the sauce had a little bit of a slimy texture once thickened.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing!
Debbie says
I made this using Maple syrup and baked the tofu as I wanted it oil free and it was amazing. Thank you
Jess @ It Doesn't Taste Like Chicken says
That's great, thanks for sharing your experience!
CJ says
Made this with tangerine juice as that's what I had on hand, half the sugar - delicious! Served with short grain rice and roasted broccoli. Yum!
Jess @ It Doesn't Taste Like Chicken says
That sounds amazing!