This Orange Tofu tastes like Panda Express Vegan Orange Chicken, but it's more flavorful and far healthier since it's homemade and oil-free. Pair with brown rice and steamed broccoli for the perfect takeout-style comfort dish. Air fryer instructions included!
As much as I used to love the taste of Chinese takeout, it always made me feel a little yucky after I ate it. Plus I always found the sauces to be overwhelmingly salty, with little to balance them out.
That said, before I went vegan, I had a soft spot for homemade orange chicken. But I followed a rather complicated and time-consuming recipe that made it kind of a pain to cook, and so I rarely made it.
When I went vegan I decided to try and make a veganized and simplified version of that recipe--and voilà! This Orange Tofu has exceeded my expectations! This sweet and sticky tofu so delicious and decadent, you'll feel like you're eating Chinese takeout but without all of the oil, sugar, msg, and who know what else!
Sweet and sticky, this Vegan Orange Chicken lives up to its name. Not only does it have a fantastic flavor, but this recipe is super easy and the cleanup is a snap. Goodbye complicated and time-consuming, hello simple and quick. As a person who loves flavor and texture, but hates overly complicated recipes, this Sticky Orange Tofu wins for me on all counts!
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You'll love this Vegan Orange Chicken recipe because it's:
- Flavorful and Fun
- Vegan/Vegetarian
- Quick and Easy
- Healthy, WFPB, & Oil-Free
- Refined Sugar-Free
- A Snap to Clean Up
- Absolutely Decadent & Delicious!
Why Not Just Cube the Tofu?
I've tried a few different methods for making the tofu, including the classic cubed tofu (both baked and sautéed), but it never quite hit the mark. What I really wanted was to recreate a vegan version of the orange chicken I used to make--but without all the hassle.
Thankfully I already have an amazingly delicious and versatile tofu nugget recipe that I was easily able to modify for this recipe! As with my General Tso Tofu recipe, making nuggets instead of cubing makes the dish feel more like the original chicken dish.
Can I make this in the air fryer?
Yes! We recently tried this out, and it worked perfectly. Just follow the instructions for prepping the tofu as below. Instead of baking in the oven, cook the tofu in the air fryer for 12 to 15 minutes on 400F (200C). For more detailed instructions, check out this post for air fryer tofu.
Freezing/Thawing Tofu
If you can't find super firm tofu, there is another way to create a “chicken”-like texture: the freeze/thaw method. Simply freeze your tofu overnight (or keep frozen blocks of tofu in your freezer as a staple), and then on the morning you want to make this recipe, place the tofu in the refrigerator to defrost. (For at least six hours). Some people even refreeze the tofu and thaw it AGAIN.
You can skip the freezing/thawing method if you forget or don’t have time. The tofu will still taste great! I've done it both ways, and I hardly noticed a difference for this recipe.
Ingredients
For the tofu
- super firm tofu: This is tofu that comes vacuum sealed and doesn't need to be pressed. If you can only find extra firm tofu, you will need to press the tofu before you start the recipe.
- nutritional yeast: This will help create a crispy exterior on the tofu. If you’ve never used nutritional yeast, be sure to check out my post: 6 Essential Vegan Pantry Staples. Find in the organic or health-food section of your local store or order Nutritional Yeast online.
- water: Just to help thin out the paste.
- light soy sauce
- powdered ginger: Don't use fresh ginger here. It will alter the texture of the paste.
- garlic powder
- powdered vegetable broth or poultry seasoning
- onion powder
Sticky orange sauce
- fresh orange juice: You can also use store-bought orange juice, but the flavor of fresh orange juice really makes a difference.
- water
- agave syrup: Date or maple syrup work as a substitute.
- light soy sauce
- rice vinegar: White wine vinegar or white vinegar could be substituted.
- garlic
- orange zest
- cornstarch
Optional garnishes
- chopped cilantro
- chopped green onion
- sesame seeds
- Sriracha or red pepper flakes
*See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- Preheat the oven to 400F (200C).
- Mix the paste ingredients together in a bowl. The 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.)
- Next, break the tofu blocks into bite-sized chunks and drop them into the bowl with the paste.
Try not to crumble the tofu but also don’t worry about making the chunks perfectly uniform. You’re going for a kind chunky shape that’s a bit rounded and has nice nooks and crannies for your paste to cling to.
Gently mix the tofu with the paste.
Transfer the tofu to a lined baking sheet and bake for 30 to 35 minutes (or until the tofu is crispy).
- While the tofu is baking, make the sauce.
- If you decide to use fresh orange juice (which I definitely recommend!), start by squeezing the orange juice. You don't need any fancy equipment for this--I just use my hands.
- Add the orange juice, ¼ cup water, 3 tablespoons of agave syrup, 2 tablespoons of soy sauce, and 2 tablespoons of vinegar to a large skillet and bring to a simmer over medium heat.
- Once the sauce is going, use a Microplane to grate the orange zest, ginger, and garlic directly into the sauce.
- In a small bowl, add the cornstarch along with a few tablespoons of the warm sauce. Mix together to create a slurry before adding back to the sauce. This will keep the cornstarch from clumping.
- After you add the cornstarch slurry, continue to stir with a wooden spoon until the sauce becomes thick and sticky.
Finally, add the tofu chunks to the skillet and stir to combine, coating each piece with the sauce.
Cook for another minute or two until all of the tofu chunks are nicely coated.
Serve over rice with a side of steamed or air fried broccoli or whatever veggies you have on hand.
Garnish with cilantro, spring onions, sesame seeds, orange slices, and Sriracha. Enjoy!
WFPB alternative method
Alternatively, for a whole-food sauce, peel 1.5 to 2 oranges, removing the seeds and as much pith as possible, and blend everything in a high-speed blender. It will look a tad frothy at first, but that will go away when you simmer the sauce. (For info about the health benefits of whole fruit over juice, check out this article by Consumer Reports.)
How to serve
Serve this delicious vegan orange chicken with a side of steamed broccoli, air fryer broccoli, or air fryer frozen broccoli.
I like to pair this dish with a quick-cooking brown rice, but any type of rice or grain you have on hand will do.
How to store
You can store leftover orange tofu in an airtight container in the refrigerator for up to a week. I don't recommend freezing.
More vegan Asian recipes
📖 Recipe
Orange Tofu (Vegan Orange Chicken)
Equipment
Ingredients
- 14 oz super firm tofu
Tofu Paste
- ⅓ cup nutritional yeast
- ¼ cup water
- 2 tablespoon light soy sauce
- 1 tablespoon powdered ginger
- 1 tablespoon garlic powder
- 1 tablespoon powdered vegetable broth or poultry seasoning
- 1 tablespoon onion powder
For the Sticky Orange Sauce
- ¾ cup fresh orange juice
- ¼ cup water
- 3 tablespoon agave syrup (sub date or maple syrup)
- 2 tablespoon light soy sauce
- 2 tablespoon rice vinegar (sub white wine vinegar)
- 3 cloves garlic (grated with a microplane)
- 1 inch grated fresh ginger (or 1.5 teaspoons powdered ginger)
- 2 tablespoon fresh orange zest
- 2 tablespoon cornstarch
Garnishes
- chopped cilantro
- chopped green onion
- sesame seeds
- Sriracha or red pepper flakes
Instructions
Prepare the Tofu
- Preheat the oven to 400°F or 200°C.
- In a large bowl, mix all of the "tofu paste" ingredients together.
- Break off nugget-sized chunks of tofu directly over the bowl with the paste.
- 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 transfer the tofu to a lined cooking sheet (avoid getting excess liquid on the baking sheet, as this will cause the chunks to stick.)
- Bake for 30 to 35 minutes, or until the tofu is crispy and nicely browned.
Prepare the Sauce
- While the tofu is in the oven prepare the sauce. Add the orange juice, ¼ cup water, 3 tablespoons of agave syrup, 2 tablespoons of soy sauce, and 2 tablespoons of vinegar to a large skillet and bring to a simmer over medium heat.
- As the sauce is coming to a simmer, use a Microplane (or cheese grater) to grate about 2 tablespoon of orange zest, 1 inch of fresh ginger, 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 "slurry." Once the slurry is combined and smooth, add it 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!
Notes
- If using extra firm tofu, you will need to press the tofu for 15 to 20 minutes before starting the recipe.
- If you're following a strict WFPB diet, you can blend the oranges and use date syrup or date paste.
- If you find ginger to be an overpowering flavor, start off with ½ the amount and taste the sauce. Then add more if you like.
- Want to use an Air Fryer? Just follow the instructions for prepping the tofu as above. Cook the tofu in the air fryer for 12 to 15 minutes on 400F (200C). For more detailed instructions, check out this post for air fryer tofu.
Nutrition
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