Easy Vegan Orange Chicken Recipe

Simple Vegan Orange Chicken tastes better than takeout and is healthier! One pan and 20 minutes suffice. Tofu in a sweet, tangy, sticky orange sauce over rice is a quick and tasty dinner.

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For the orange sauce: – 1 cup orange juice – 4 tablespoons white sugar – 2 tablespoons soy sauce, (gluten-free if preferred) – 2 tablespoon cornstarch – 1 tablespoon fresh ginger, minced or grated (or ¾ teaspoon powdered ginger) – 3 cloves garlic, minced or pressed (or ¾ teaspoon garlic powder) – 1 teaspoon sesame oil – ½ teaspoon crushed red pepper flakes, (optional for spice) To cook the tofu: – 1 block (350 g/ 12.3oz) extra-firm tofu, drained (no need to press it) – 2 tablespoons cornstarch – 2 tablespoons light oil, (such as canola or vegetable) For garnish (optional): – 2 green onions, chopped – orange zest

INSTRUCTIONS

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INSTRUCTIONS

Mix orange juice, sugar, soy sauce, cornstarch, ginger, garlic, sesame oil, and red pepper flakes in a small bowl. Set aside.

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Step 1

 Tear it into 1" pieces with your fingers. Perfect that some chunks are bigger and others smaller! 

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Step 2

Tearing tofu gives it the best chicken-like texture and improves sauce grip. Sprinkle 2 tablespoons cornstarch over tofu in a medium bowl. Turn to coat.

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Step 3

In a cast iron skillet or non-stick pan, heat light oil on medium-high. After heating, add the tofu and cook for 5 minutes, flipping occasionally, until lightly browned.

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Step 4

Add all of the sauce mixture to the pan with the tofu and cook for 2–5 minutes to thicken. Serve tofu with rice and optional green onions and orange zest.

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Step 5

After cooling, store leftovers in an airtight container in the fridge for 3 days. Reheat gently in the microwave or pan with water.

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Step 6

The Best Vegan Chili Recipe 

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