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A vegan twist on the classic orange chicken, featuring crispy tofu coated in a sweet, tangy orange sauce, perfect for a quick and flavorful meal.

  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 14–15 oz block of firm or extra firm tofu
  • 2 tablespoons cornstarch (for coating tofu)
  • Salt and pepper to taste
  • Oil for frying (about 1/4 inch layer)
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1 inch piece ginger, peeled and grated or finely minced
  • 1 teaspoon sesame oil
  • 1/2 tablespoon cornstarch (for sauce thickening)
  • Pinch of red pepper flakes

Instructions

  1. Press tofu thoroughly for 15-30 minutes to remove excess moisture, then tear into large, rustic bite-sized chunks.
  2. Whisk together orange juice, orange zest, rice wine vinegar, maple syrup, garlic, grated ginger, sesame oil, soy sauce, 1/2 tablespoon cornstarch, and a pinch of red pepper flakes until smooth.
  3. Place tofu chunks in a bowl, sprinkle with 2 tablespoons cornstarch, salt, and pepper; toss to coat and shake off any excess cornstarch.
  4. For pan-frying: heat a 1/4-inch layer of oil in a large skillet over medium heat; add tofu and cook about 10 minutes, turning often, until golden and crispy. Remove tofu and discard extra oil.
  5. Alternatively, air-fry tofu at 375°F for 15 minutes, shaking the basket halfway through, or bake at 400°F for about 25 minutes, flipping once.
  6. Pour the orange sauce into the same skillet and simmer over medium heat, stirring frequently, until slightly thickened (about 3-5 minutes).
  7. Return the crispy tofu to the skillet and toss/cook for about 1 minute until each piece is fully coated and glossy.
  8. Serve immediately with steamed rice or preferred sides.

Notes

Press tofu for 15-30 minutes for optimal crispiness., Using an air fryer at 375°F for 15 minutes (shaking halfway) is a healthier and easy alternative to pan-frying., Make sure sauce is thickened before adding tofu back to avoid sogginess; if too thin, whisk 1 tsp cornstarch with 1 tbsp cold water and stir in., Store tofu and sauce separately to maintain crispiness when prepping ahead., Reheat leftovers in skillet or air fryer to preserve texture; avoid microwaving to prevent softness., Use fresh orange juice and zest for best flavor., Coat tofu lightly but evenly with cornstarch, shaking off excess to avoid clumping.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 232 kcal
  • Fat: 6 g
  • Carbohydrates: 28 g
  • Protein: 16 g