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Easy Vegan Orange Chicken


  • Author: Liz Madsen
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan

Description

This sticky and delicious vegan orange chicken uses tofu and is incredibly easy to make. Ready in under 25 minutes, this recipe contains no oil!


Ingredients

Scale
  • 2 - 16 oz packages (454g each) super firm / extra firm / high protein tofu (see note 1)
  • 1.5 cups orange juice (fresh or carton)
  • 1/2 cup coconut sugar (see note 2)
  • 3 tbsp low sodium tamari or soy sauce (see note 3)
  • 3 tbsp rice vinegar (or white wine / apple cider vinegar)
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 3 tbsp arrowroot powder / corn starch
  • 1/3 cup water
  • 1 tbsp orange zest, optional
  • 1/2 tsp chili flakes, optional, to taste

Instructions

  1. IF BAKING:  Heat your oven to 425 degrees Fahrenheit (or 218 degrees Celsius). Cube your tofu and spread the cubes in a single layer on a lined baking tray. Bake for a total of 25 minutes, flipping the tofu halfway.
  2. IF AIRFRYING: Add your tofu to your airfryer basket and cook at 400 degrees Fahrenheit (or 205 degrees Celsius) for 15 minutes, shaking the basket every 5 minutes to get an even crisp.
  3. While the tofu is cooking, add the ginger and the garlic to a medium or large sauce pan and saute it over medium high heat with a tablespoon or two of water for about 1-2 minutes.
  4. Mix the tamari, orange juice, coconut sugar, chili flakes if using, and rice vinegar into the pot and stir well to dissolve the sugar. Heat for a few minutes.
  5. Mix the arrowroot powder or corn starch with the water in a separate bowl and dissolve the powder. Pour it into your sauce pan and whisk to combine.
  6. Stir constantly for the next 3-4 minutes. Once your sauce begins to bubble, you can turn the heat down to medium and stir until it becomes thick and syrupy. Turn off the heat.
  7. When your tofu is done, add it to the pan and stir well to coat the tofu. Add orange zest if using and stir well again. Serve it over rice, garnish, and you're done!
  8. Refrigerate leftovers in an airtight container up to 5 days.

Notes

  • Note 1: For this recipe I used super firm tofu, also sometimes known as extra firm or high protein tofu. It's just tofu that was pressed more (but started out as a bigger block). You can use regular firm tofu (NOT silken) but you'll need to press out the extra water with a tofu press or some plates and a heavy book or item.
  • Note 2: I used coconut sugar in this recipe to avoid refined sugar. Refined cane sugar WILL work, and your sauce will be more orange, so if you'd like to use that, you can. Brown sugar should also work, but liquid sweeteners like agave and maple syrup do not. You can use them, but your sauce will not be as thick or sticky.
  • Note 3: Tamari is just soy sauce that's gluten-free. You could also use Bragg's Liquid Aminos or Coconut Aminos. If the latter, I'd use less coconut sugar as they're already quite sweet. I don't really ever buy regular sodium tamari or soy sauce so I can't say if those could be used here--they would be too salty for me. But if you are accustomed to them it might be fine for you.
  • Category: Dinner
  • Method: Stovetop, airfryer
  • Cuisine: Asian, Chinese

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free