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Sticky, spicy, tangy, crispy…this sticky vegan orange chicken is THE BEST. This dish is so indulgent feeling yet much healthier than takeout! It’s made with only 6 ingredients for just over $5, including serving with rice. The best, quick recipe for weeknights or when you’re craving the classic takeout orange chicken.

orange tofu chicken over white rice with chopsticks on wood table

When I was a kid, I ate a lot of takeout Chinese food. There was this restaurant near our house called Tasty Goody that we went to all the time. They served what seemed like 5 pounds of food for $5. Really! They heaped on the servings. It was the best thing ever!

I might be alone in this, but I think reheated day old Chinese food is just as good as the fresh version…yep, I’m weird like that.

Since eating a more plant-based diet, I have yet to find a true, authentic tasting vegan Chinese food restaurant. But luckily for us it’s pretty easy to recreate old favorites at home that are much healthier than the originals! Much less oil and far less processed.

Now the only step in this recipe that requires thinking ahead is freezing and thawing your tofu. You might be asking, what’s the big deal? Do I really need to freeze my tofu?

Yes, you really need to freeze your tofu!

If you’re someone that has never liked tofu when you’ve tried it, freezing it and thawing it will probably change your mind forever!

When you freeze it, it freezes all the pockets of water inside of the tofu and then when it thaws, all of those pockets of water basically melt out of the tofu. I am no tofu science expert but it makes the texture of the tofu much more spongy and chewy which helps it replicate the texture of chicken much more. It also helps it absorb more of the marinade you’re using!

This does take some planning ahead because for whatever reason, tofu takes a very, very long time to thaw out. Seriously. Like a couple of days. If you need to speed up the process leave it out on the counter but I’d say take your tofu out of the freezer about 48 hours before you plan on using it!

Orange chicken sprinkled with sesame seeds in large white bowl over white rice

Other Takeout Inspired Recipes

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Sticky Vegan Orange Chicken

4.84 from 6 votes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cost: $6.91 per recipe / $1.73 per serving
This dish is so indulgent feeling yet much healthier than takeout! It's refined sugar free, gluten free and the flavor packed sticky orange sauce is made with only 6 ingredients. Plus, the whole dish comes together in about 30 minutes. The best recipe for weeknights or when you're craving the classic takeout orange chicken.

Ingredients
 

  • 1 (16 ounce) block extra firm tofu frozen, then thawed ($3.36)
  • 1 1/2 tablespoons soy sauce ($0.19)
  • 1/2 tablespoon vegetable oil ($0.02)
  • 1 tablespoon cornstarch ($0.04)

Orange Sauce

  • 3/4 cup orange juice freshly squeezed ($1.32)
  • 1/3 cup sugar ($0.06)
  • 2 tablespoons soy sauce ($0.26)
  • 2 tablespoons rice vinegar ($0.24)
  • 3 cloves garlic grated ($0.18)
  • 1 teaspoon fresh ginger grated ($0.08)
  • 1/2 teaspoon red pepper flakes ($0.06)
  • 1 tablespoon cornstarch ($0.04)
  • 3 tablespoons water

For Serving

  • 2 cups white rice cooked ($0.36)
  • 1/4 cup green onions thinly sliced ($0.16)
  • 2 tablespoons sesame seeds ($0.54)

Instructions

  • Freeze and thaw 1 (16 ounce) block extra firm tofu ahead of time. Allow 48 hours for thawing completely in refrigerator!
  • Once fully thawed, gently squeeze any excess water out of your tofu over the sink. 
  • Next, cut your tofu into small uniform sized cubes.
  • Add your tofu cubes to a large bowl and toss with 1 1/2 tablespoons soy sauce and 1/2 tablespoon vegetable oil. Once coated, add 1 tablespoon cornstarch and mix again.
  • Add your tofu to an air fryer in a single layer. Air fry the tofu at 400˚F for 20 minutes.
  • Meanwhile, make the orange sauce by whisking together 3/4 cup orange juice, 1/3 cup sugar, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 cloves garlic, 1 teaspoon fresh ginger, and 1/2 teaspoon red pepper flakes. Set aside.
  • In a separate small mixing bowl, combine 1 tablespoon cornstarch and 3 tablespoons water to form the cornstarch slurry.
  • Once the tofu is ready, heat the orange sauce in a large skillet over medium heat. Bring to a simmer and cook for 3 minutes. Add the cornstarch slurry and mix together. Simmer until the sauce has thickened.
  • Add the crispy tofu to the sauce and toss until the sauce coats the tofu.
  • Serve immediately while warm over rice, and garnish with sesame seeds and fresh green onions, or as desired.
  • Storage: This dish is really best served fresh, but leftovers can be stored up to 48 hours in the refrigerator. The orange tofu will be significantly less crispy as leftovers.

Notes

  • Freezing and thawing the tofu really changes the texture of it and makes it more “chicken like.” I really would not skip this. I freeze mine in the packaging it comes in. Very easy!
  • The cost of this recipe includes serving with white rice and garnishing with green onion and sesame seeds. 

Nutrition

Serving: 1serving | Calories: 489kcal | Carbohydrates: 61g | Protein: 1g | Fat: 28g | Sodium: 270mg | Fiber: 1g | Sugar: 39g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Main Course
Cuisine Chinese-American

Did You Love This Recipe?

Rate the recipe here and make sure to leave a comment below!

4.84 from 6 votes

This recipe was updated on December 18, 2023 to include an improved recipe with slightly altered ingredients.

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7 Comments

  1. When is the cornstarch slurry added?

  2. 4 stars
    My family is a big fan of orange chicken from restaurants. We are doing meatless mondays and trying to incorporate some standbys into the new rotation. I thought it was great and glad that it didn’t taste like corn syrup but I gave it 4 stars because the fam thought it was too straight up orange-y. So I’m on the hunt for a more traditional tasting sauce that still uses real ingredients like this one. Great way to cook the tofu but season it first with soy sauce or salt and pepper

    1. So glad you enjoyed it, Suzy. Thank you for the helpful feedback!

  3. 5 stars
    Devoured this! Freezing the tofu ahead of time gave it such a great texture, I had never had it that way before. I will be making this dish many, many more times.

    1. Nicolette says:

      Yes! Freezing it is so great! I’m glad you liked it!

  4. 5 stars
    This recipe was delicious and was very easy and quick to make! We will definitely be making it again!

    1. Nicolette says:

      Yay! So happy it worked out well.

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