Vegan Orange Chicken

Course: Main Course

Cuisine: Chinese

Keyword: vegan orange chicken

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 230kcal

Author: Megan Gilmore

Vegan Orange Chicken is a vegetarian spin on a takeout favorite! Crispy tofu is tossed in a flavorful orange sauce, along with a hefty serving of veggies in each bite.

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Ingredients

Crispy Tofu

14 ounces extra-firm tofu
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon arrowroot starch (or cornstarch)

Orange Sauce

1/3 cup orange juice (from 1 large orange)
zest of 1 large orange
2 tablespoons tamari (for gluten-free; or soy sauce)
1/4 cup maple syrup
1 tablespoon apple cider vinegar
1 inch fresh ginger , minced
1 garlic clove , minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon arrowroot starch (or cornstarch)

Stir-Fry Veggies

1 tablespoon olive oil
1/2 yellow onion , chopped
1 red bell pepper , sliced
2 cups cauliflower florets
cooked rice or quinoa , for serving

Instructions

Preheat the oven to 400ºF. Drain a package of extra-firm tofu, and slice it in half lengthwise. Place the two halves on a towel to allow excess water to drain while you gather the spices.
Rip the tofu into roughly 1-inch pieces, for more of a "chicken" texture, then add them to a large bowl. Toss them with toasted sesame oil, garlic powder, and salt. Stir well, to make sure it's well coated.
Add in a tablespoon of arrowroot or cornstarch, and toss again, until you no longer see any white powder. Arrange the tofu on a baking sheet lined with parchment paper, then bake at 400ºF for 30 minutes, flipping halfway through the cook time for even browning.
While the tofu is cooking, add the orange juice, zest, tamari or soy sauce, maple syrup, vinegar, ginger, garlic, salt, and red pepper flakes to a small bowl and stir well. For a spicier sauce, you can use a 1/2 teaspoon of red pepper flakes. (Or omit them all together if you'd like to skip the spice.) Set it aside.
Note: This is a good time to cook any grain you plan on serving with this dish. See the full post for tips on making Instant Pot Rice or Quinoa.
To cook the veggies, add the olive oil to a large skillet over medium heat, and sauté the onion and bell pepper until they start to soften, about 5 minutes.
Add in the orange sauce and cauliflower florets, and stir well. Bring the sauce to a simmer, then cover the pot and let the cauliflower cook until it's tender, about 10 to 12 minutes.
To finish the sauce, stir together 1 tablespoon of arrowroot and 2 tablespoons of cold water. (It must be cold or tap water-- not hot!) Add the mixture to the pan of veggies, and stir well. The sauce should thicken up slightly, as it heats up.
Remove the tofu from the oven and transfer it to the skillet. Toss with the veggies and sauce, then adjust any seasoning to taste. You can add more maple syrup for a sweeter flavor, or a splash of vinegar for a more tangy flavor. Or you can add more salt, to boost the overall flavor.
Serve warm, over cooked rice with some sliced green onions on top. You can also garnish it with freshly chopped cilantro and sesame seeds, if you like.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for a 1/4 of this recipe, not including the rice or quinoa that you plan on serving it with. Keep in mind that the sodium content with vary based on the type of soy sauce you use, so use a low-sodium version if you need to. This information is just an estimate, and not a guarantee.

Nutrition