vegan orange chicken

This Sticky Orange Tofu tastes as deliciously decadent as Chinese takeout, but it&#039;s more flavorful and far healthier since it&#039;s both oil-free and sweetened with oranges. Pair with brown rice and steamed broccoli for the perfect Asian-style comfort dish.

Sticky Orange Tofu (Oil-Free!)

oz super firm or extra firm tofu

yeast

water

tbsp light soy sauce

ginger ((see note))

garlic powder

vegetable broth

onion powder

orange juice

tbsp rice vinegar

garlic (grated

orange

cornstarch

chopped cilantro

chopped green onion

sesame seeds

Sriracha or red pepper flakes

Place the tofu (still it&#039;s packaging) in the freezer and freeze overnight (or up to 6 months). On the morning you will prepare the tofu, place in the refrigerator to defrost. When the tofu is defrosted, drain the water and press for at least 15 minutes to remove excess water.

Optional Freezing/Thawing for Tofu

If not using super-firm tofu or if your brand of tofu has a lot of excess water, you can press the tofu by wrapping the blocks in a clean kitchen towel, placing on a plate, and stacking something heavy on top of it for 15 to 30 minutes.

Preheat the oven to 425°F or 220°C.

In a large bowl, mix all of the ingredients listed under &quot;For the Tofu&quot; except the tofu to make a paste. This paste should be thick enough to stick to the tofu but not so thick that it doesn’t coat evenly. (Slightly thinner than a pesto.)

Using your thumb, break off nugget-sized chunks of tofu directly over the bowl with the paste. The chunks should be similar in size but don&#039;t need to be uniform in shape. Having lots of nooks and crannies will help the paste adhere to the tofu.

Gently fold the tofu into the paste (careful not to break the chunks up or create crumbles) until all of the tofu is evenly coated.

Use tongs or a slotted spoon to place on a lined cooking sheet (avoid getting excess liquid on the baking sheet, as this will cause the chunks to stick.)

Place the baking sheet in the oven, and bake for 30 to 35 minutes, or until the tofu is crispy and nicely browned.

While the tofu is in the oven prepare the rice, steamed veggies, and sauce.

To Prepare the Tofu

If using fresh orange juice (which I definitely recommend over store-bought, if possible), start by squeezing the orange juice. You can use a citrus press if you have one. I just cut the orange in half and use my hands to squeeze the juice into a measuring cup. Be sure to remove any seeds before adding to the skillet.

Alternatively, if you want to use the whole fruit and keep the fiber intact, peel two oranges, remove the seeds, and blend in a high-speed blender until smooth. It might be a bit frothy, but the frothiness will diminish during the cooking process.

Add the orange juice or blended oranges to a large skillet, along with 1/4 cup water, agave syrup (or other sweetener), soy sauce, and vinegar. Place the skillet over medium heat and bring to a simmer.

As the sauce is coming to a simmer, use a microplane (or cheese grater) to grate about 2 tbsp of orange zest and 3 cloves of garlic into the sauce.

After the sauce begins to reduce, place the cornstarch into a small bowl. Add a few spoonfuls of the sauce to the cornstarch and stir to create a &quot;slurry.&quot; Once the slurry is combined and smooth, add back to the sauce and stir with a wooden spoon to combine.

Continue to simmer and stir until the sauce is thickened. Add the baked tofu chunks to the sauce and genlty combine until each tofu chunk is coated.

Serve immediately over rice with a side of veggies. Garnish with cilantro, green onions, sesame seeds, and Sriracha. Enjoy!

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

To Prepare the Sauce

This orange tofu is a vegan version of takeout style orange chicken. With tofu, bell pepper, broccoli, onion and amazing orange sauce, this easy vegan dinner will become a family favorite!

Vegan Orange Chicken (Orange Tofu)

oz firm tofu (drained &

Tbsp vegetable oil ((divided))

onion (chopped)

red bell pepper (chopped)

broccoli florets

orange zest

sugar

Tbsp distilled vinegar

soy sauce

Tbsp fresh ginger (grated)

Tbsp garlic (diced finely)

tsp red pepper flakes

onions

Sprinkle 2 Tablespoons of cornstarch and 2 Tablespoons of oil over the tofu and stir or shake to coat well. Spread tofu in a single layer on parchment lined baking sheet. Broil for 5 minutes, then flip and broil another 5 minutes.

While the tofu is broiling, add 2 Tbsp of the oil to a skillet and sauté onions over medium heat until the onion is shiny. Add the red bell pepper and cook 2 more minutes.

In a bowl, mix all the orange sauce ingredients plus one tablespoon of cornstarch until thoroughly combined. Set aside.

Add broiled tofu to the skillet, and add the sauce. Let sauce come to a boil, then add the broccoli, cover the skillet, and turn down the heat to low. Let it simmer for 5 minutes.

Sprinkle the tofu with chopped green onion and sesame seeds. Serve with rice!

If you would like to make Orange Chicken, the most popular dish in Panda Express vegan at home, this is the recipe you need to try. We used the BEST plant-based alternative to crunchy fried chicken strips and covered them with a citrus-y, sticky, spicy sauce. We made it allergy-friendly so everyone can enjoy this dish. Which means there is NO TOFU and NO GLUTEN!

Vegan Orange Chicken (Copycat Panda Express)

mushroom

Dairy-free milk

Chickpea flour

White rice flour

Salt

Black pepper

Garlic powder

White rice flour (crushed)

Tbsp Corn starch

Orange juice

Tbsp Orange zest

Cane sugar

Soy sauce

½ tsp Sriracha (or any other chili paste)

Tbsp Rice vinegar

Tbsp Vegetable oil

Garlic (minced)

Tbsp Ginger (minced)

Tbsp Molasses

Wet batter -&gt; Take a shallow bowl and mix dairy-free milk, chickpea flour, white rice flour, garlic powder, salt, and black pepper with a whisk. It should have a texture of a thick pancake batter, slow-flowing but not too dense. In time the flour may thicken the batter a bit, so add 1 tsp of water to thin it again.

Dry batter -&gt; Take another shallow bowl and mix white rice flour, corn starch, salt, and black pepper with a spoon.

Prepare the coating

Tear oyster mushroom into shreds with your hands. No need to wash or peel them. They grow on trees not in dirt, so they shouldn’t be dirty at all.

Have both wet batter and dry mix in two separate shallow bowls.

Dip the oyster mushroom strips first in the wet batter. Coat them evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.

Transfer gently the coated mushroom strips to the dry mix. Sprinkle the top and pat them gently. Make sure the mix sticks to them evenly.

Take a frying pan or skillet and add 1/2-inch oil. Heat it over medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go. 

Flipping them occasionally. It shouldn’t take more than 2 minutes to fry them. 

Bread and fry mushrooms

Peel and mince ginger and garlic. Wash and grate some orange zest.

Take a small bowl and mix corn starch, orange juice (100%), orange zest, cane sugar, soy sauce (or tamari for gluten-free), sriracha (or other chili paste), and white rice vinegar.

Take a saucepan and heat it over medium heat. Add oil and minced garlic, ginger and saute them for 1-2 minutes.

Add the mixture from the small bowl and mix well. Cook it for a couple of minutes until the corn starch is activated and the sauce starts to thicken.

Add molasses and stir well. Your sauce is ready now!

Prepare the orange sauce

We recommend doing the coating per serving especially if you don&#039;t have a large enough pan or skillet.

Take ¼ of the orange sauce and add it to a warm skillet or pan. Add 1 serving of fried mushroom strips (approx. 2 oz which is like 8-10 strips) and mix well. Serve it on steamed or cooked rice.

Serve it immediately

https://content.jwplatform.com/videos/HcSoVqy5.mp4

Skip the Chinese takeout and make this saucy vegan orange chicken for dinner! Featuring crispy tofu cooked in a rich, flavorful orange sauce, this dish will please both vegans and omnivores. This vegan orange tofu is easy to make and ready in an hour.

Saucy Vegan Orange Chicken

15 oz block extra firm tofu (drained, pressed and cut into 1 inch cubes)

cornstarch (*)

olive oil (or another neutral-tasting oil

salt

garlic (minced)

ginger

orange juice ((about 2 medium navel orange) **)

rice vinegar

brown sugar ((or another sweetener))

sesame oil

orange zest (optional)

of chili flakes (optional)

Preheat oven to 200C/400F.

Tear tofu into 1 inch bite-sized pieces, and toss them with cornstarch, olive oil, and salt. Spread them on a baking sheet and bake them for 25-30 minutes, or until golden. Set aside.

To make orange sauce, heat up ½ tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium high.

Add garlic and ginger. Saute for a minute or so, until fragrant.

Now, add orange juice, brown sugar, soy sauce, sesame oil, and orange zest, if using. Bring the mixture to a boil, then lower heat to a gentle simmer.

While waiting for the mixture to boil, make cornstarch slurry by combining cornstarch with water. Stir to mix.

Pour cornstarch slurry into the pan and simmer for a couple of minutes, or until the sauce has thickened.

Add baked tofu into the pan, and give everything a quick mix. Give it a taste, adding chili  flakes and more seasonings if needed. Your vegan orange chicken is ready to be served!

A Chinese style orange sauce to serve over rice to make vegan orange chicken, tofu, or cauliflower.

Orange Sauce

sugar (1/4 cup if you use fresh-squeezed orange juice.)

white vinegar

corn starch (or potato starch)

soy sauce (or tamari

garlic chili sauce

ginger (optional)

turmeric ((optional for color))

Put all of the ingredients into a small saucepan and stir.

Turn on heat to medium, and stir frequently until it starts to boil.

Allow it to boil slowly for about 30 seconds and then remove from the heat.

This Crispy Orange Tofu is drenched in a sweet &amp; tangy citrus sauce for a cozy meal that’s better than takeout! Vegan &amp; Gluten-Free.

Crispy Orange Tofu | Better than Takeout! 

avocado oil

low sodium tamari or soy sauce

(29 g) cornstarch

½” knob of ginger, peeled and grated

garlic,

red chili flakes (optional)

(236 ml) freshly squeezed orange juice, strained*

(55 g) loosely packed brown sugar

(60 ml) reduced-sodium tamari

vinegar

cornstarch*

rice

vegetables

Green onions, thinly sliced

Sesame seeds,

 Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more chicken-like texture, or cut into small cubes. 

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through. 

Sauce

Once the tofu has gone into the oven, begin prepping the sauce. Warm the sesame oil in a medium pan over medium heat. Once warm, add the garlic, ginger, and optional red chili flakes. Sauté for 60 seconds, then add in the orange juice, brown sugar, tamari, vinegar, and orange zest. Bring to a simmer over medium heat and cook for 3 to 5 minutes. Mix the cornstarch with the water until dissolved, then add the slurry to the sauce and simmer for another 3 to 5 minutes, or until the sauce has thickened and can coat the back of a spoon.

Serve

remove the tofu from the oven and add it to the pan, coating all sides of the tofu in the glossy orange sauce. Serve warm, over rice or as desired. Leftovers will keep in the fridge for up to 5 days.

Amazing! I didn’t have fresh oranges, but it was still delicious with bottled orange juice.

Absolutely delicious! This is going on the list of regular meals.   It was easy to make and incredibly tasty.  I subbed coconut sugar and I was out of cornstarch so I subbed potato starch and it turned out great.

So good on a cold night! My veggies were: mushrooms, onion, red cabbage, carrots and broccoli.

https://content.jwplatform.com/videos/EpNotPB1.mp4

This Crispy Orange Tofu is drenched in a sweet & tangy citrus sauce for a cozy meal that’s better than takeout! Vegan & Gluten-Free.

Crispy Orange Tofu

This Vegan Orange Chicken recipe with soy curls tastes just like you&#x27;d expect orange chicken to taste - minus the chicken! You will have the options to air-fry or pan fry the breaded seasoned soy curls for an authentic Panda Express orange chicken taste.

Vegan Orange Chicken with Soy Curls

Butler Soy Curls ((see notes))

poultry seasoning

all-purpose flour

garlic powder ((more

chili powder

baking soda

cornstarch ((more for sauce))

black pepper

liquid

orange juice orange

agave nectar

ginger powder

red pepper flakes

orange (about 1 Tablespoon)

green onions (for garnish)

Cover 2 cups (dry) soy curls with 3 cups vegetable broth. Add in poultry seasoning.

Let soak for 15 minutes and drain. Set aside.

Soy Curls Soaking

While soy curls are soaking combine all dry ingredients into a shallow dish or pie pan: flour, salt, garlic powder, onion powder, chili powder, baking soda, cornstarch, and black pepper.

Drain one can of garbanzo (chickpea) beans. Save the liquid and put into a separate shallow dish.

Soy Curls Coating

Working with a few pieces of soy curls at a time, dip into the aquafaba first and then into the flour mixture. Coat well. Set aside for pan-frying or air-frying.

If pan-frying - line the bottom of a non-stick pan with oil of choice. I prefer avocado oil. Put up to 1/3 of the coated soy curls into the pan at once. Fry for about 2 minutes, turn and continue frying for another 1 minutes or until well browned. With a slotted spoon remove from the pan and put onto a paper towel-lined plate or baking sheet. Change out the oil if it starts to look gunky. Continue with the rest of the soy curls until finished.

If air-frying - Each air fryer is different. In my Cuisinart air frying, I cook at 350° for 8 minutes. You can start with that but do check every few minutes until you know how they will cook in your air fryer. Also, depending on the size of your air fryer, you might need to cook in batches.

Frying

While the soy curls are soaking you can prepare the ingredients for the orange sauce.

Whisk together orange juice concentrate, rice vinegar, soy sauce, agave, sesame oil, garlic powder, ginger powder, red pepper flakes, salt, pepper, and cornstarch. Save the zest to throw-in at the last minute.

In a medium saucepan stir and cook over medium heat until bubbly and thickened. Add in orange zest.

Toss together with cooked soy curls. Top with sliced green onion. Serve over a bed of rice of choice. See link for vegan Fried Rice in Notes.

Orange Sauce - Can complete this step ahead of time or after soy curls have cooked.

This is the best Vegan Orange Chicken Recipe!  It's made with crispy cauliflower and a delicious homemade orange sauce!

Vegan Orange Chicken Recipe [The Best!]

cauliflower

flour

plain, unsweetened almond milk, or other plant based milk

Top 10 vegan orange chicken recipes from across the web

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Top Tags

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Vegan Orange Tofu Recipe

Top 10 vegan orange chicken recipes from across the web

The most viewed vegan orange chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sticky Orange Tofu (Oil-Free!)

Vegan Orange Chicken (Orange Tofu)

Vegan Orange Chicken (Copycat Panda...

Saucy Vegan Orange Chicken

Orange Sauce

Crispy Orange Tofu | Better than Ta...

Vegan Orange Chicken with Soy Curls

Vegan Orange Chicken Recipe [The Be...

Crispy Orange Tofu | Better than Ta...

Vegan Orange Tofu Recipe

The most viewed vegan orange chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine