A high protein tofu dinner with homemade orange sauce that even people who don’t like tofu will love!

Vegan Orange Chicken with Tofu

Every now and then I still try to sneak it in to see if I’ve found a way they will eat it. It’s such an easy low-calorie way to get protein in! I am thrilled to report that they liked this Vegan Orange Chicken! I couldn’t believe it!

All of us loved this recipe because the sauce has such great flavor. It really packs a punch with a kick strong enough to make your nose run! For that reason, I strongly suggest you start with 1/2 tsp red pepper flakes and add as needed to your liking.

Another tip I recently learned from two tofu loving friends is to freeze the tofu 2 days in advance! I had never heard of that and I haven’t tried it myself yet, but they said it really improves the texture of the tofu! I am anxious to try that.

If you are looking for new recipes with tofu in it, you might like Sweet & Sour Tofu Meatballs and Tofu Scramble , too!

What You’ll Need for the Tofu

1 (16 oz) package Extra Firm Tofu, Pressed

1/3 cup Flour

1/3 cup Cornstarch

1 tsp Garlic Powder

1/2 tsp Salt

1/4 – 1/3 cup Water

1/2 cup Canola Oil

And the Orange Sauce

1 cup Orange Juice

1/3 – 1/4 cup Sugar

2 tbsp Bragg’s Liquid Aminos

2 tbsp Rice Vinegar

1 tsp Crushed Ginger

1 tsp Garlic, Minced

1/2 – 1 tsp Red Pepper Flakes

2 tbsp Cornstarch

1 tbsp Orange Zest

How to Make Vegan Orange Chicken

Press and pat dry 1 (16 oz) extra firm tofu. Break the tofu into small 1″ nuggets.

Add 1/3 cup flour, 1/3 cup cornstarch, 1 tsp garlic powder, and 1/2 tsp salt to a medium size bowl. Add 1/4 – 1/3 cup water and whisk until batter forms. You want it to be a little runny, but not too thick.

Add chunks of tofu to the batter and coat thoroughly.

Add 1/2 cup canola oil to a large skillet and bring to medium to high heat. Once the oil is hot, add the tofu pieces one by one. Fry for about 5 minutes, or until golden brown, turning the tofu pieces half way through.

When done, place tofu pieces on a paper towel lined plate to absorb the excess oil.

In a mixing bowl, whisk together 1 cup orange juice, 1/3 – 1/4 cup sugar, 2 tbsp Bragg’s Liquid Aminos, 2 tbsp rice vinegar, 1 tsp crushed ginger, 1 tsp minced garlic, 1/2 – 1 tsp red pepper flakes, 2 tbsp cornstarch, and 1 tbsp orange zest.

Once combined, transfer to a large skillet over medium heat. (If using the same skillet, make sure the oil is cleaned out first) Simmer for 5 minutes while stirring. Once the sauce is thickened, add the crispy tofu. Mix tofu into sauce until all of the pieces are coated evenly.

Serve over steamed rice.

More Recipes with Tofu

Ingredients

1 (16 oz) package Extra Firm Tofu, Pressed

1/3 cup Flour

1/3 cup Cornstarch

1 tsp Garlic Powder

1/2 tsp Salt

1/4 - 1/3 cup Water

1/2 cup Canola Oil

1 cup Orange Juice

1/2 - 1/4 cup Sugar

2 tbsp Bragg's Liquid Aminos

2 tbsp Rice Vinegar

1 tsp Crushed Ginger

1 tsp Garlic, Minced

1/2 - 1 tsp Red Pepper Flakes

2 tbsp Cornstarch

1 tbsp Orange Zest

Steps

Press and pat dry tofu and break into small 1" nuggets.

Add flour, cornstarch, garlic powder, and salt to a medium size bowl. Add water and whisk until batter forms. You want it to be a little runny, but not too thick.

Add chunks of tofu to the batter and coat thoroughly.

Add oil to a large skillet and bring to medium to high heat. Once the oil is hot, add the tofu pieces one by one. Fry for about 5 minutes, or until golden brown, turning the tofu pieces half way through.

When done, place tofu pieces on a paper towel lined plate to absorb the excess oil.

In a mixing bowl, make the orange sauce by whisking together orange juice, sugar, Bragg's, rice vinegar, crushed ginger, minced garlic, red pepper flakes, cornstarch, and orange zest.

Serve over steamed rice.