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Vegan Orange Chicken

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A delicious plant-based twist on the classic orange chicken, featuring crispy tofu coated in a sweet and tangy sauce.

Ingredients

Scale
  • ½ cup neutral oil (canola)
  • 1 package of tofu (16 oz/454 g)
  • â…“ cup all-purpose flour
  • â…“ cup cornstarch
  • ¼–⅓ cup water
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup orange juice
  • ⅓–½ cup sugar
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha (optional)
  • 2 teaspoons crushed ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon red pepper flakes
  • 2 tablespoons cornstarch
  • 1 tablespoon orange zest

Instructions

  1. Press tofu to remove moisture, then cut into cubes.
  2. In a bowl, mix together the flour, cornstarch, garlic powder, and salt. Gradually add water to create a batter.
  3. Carefully coat each tofu cube in the batter.
  4. Heat neutral oil in a frying pan over medium-high heat. Fry the battered tofu cubes until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
  5. In another bowl, whisk together orange juice, sugar, tamari, rice vinegar, Sriracha (if using), ginger, minced garlic, and red pepper flakes.
  6. Pour the sauce over the crispy fried tofu, add additional cornstarch to thicken the sauce, and stir gently to coat.
  7. Garnish with fresh orange zest before serving.

Notes

Serve with jasmine rice or quinoa and steamed veggies. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/vegan-orange-chicken/

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