Vegan Orange Chicken is a bright, tangy, and comforting plant-based twist on a takeout favorite. Crisped soy curls or tofu soak up a glossy orange sauce that balances sweet maple and citrus with a warm hint of ginger and garlic. The sauce smells citrusy and sweet; the bites are tender with a slight chew and a sticky, shiny coating. This recipe is quick to make and perfect for a weeknight meal or a casual dinner with friends.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (using tofu):
- Calories per serving: 220 kcal
- Protein: 8 g
- Carbohydrates: 18 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 11 g
- Sodium: 650 mg
Why Make This Vegan Orange Chicken
This recipe gives you the familiar sweet-and-sour orange flavor in a completely plant-based dish. It’s fast, uses simple pantry ingredients, and makes a glossy, restaurant-style sauce without deep frying. The orange juice and maple syrup create a bright sweetness, while garlic and ginger add warmth. Soy curls give a meaty chew; tofu gives a soft, silky bite—both soak up the sauce beautifully.
How to Make Vegan Orange Chicken
This recipe is straightforward: prepare the protein, whisk the sauce, brown the soy curls or tofu, then simmer everything together until the sauce thickens and clings to the pieces. Use medium heat to avoid burning the sugars in the sauce. Finish with green onions for a fresh pop.
Ingredients:
- 1 cup soy curls (or tofu)
- 1 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions for garnish
Directions:
Step 1: Preparation
If using soy curls, rehydrate them in warm water for 10 minutes, then drain and squeeze out excess water. If using tofu, cube it and press to remove excess moisture. Pat pieces dry so they crisp up when cooked.
Step 2: Mixing
In a bowl, mix together orange juice, soy sauce, maple syrup, garlic powder, ginger powder, and cornstarch until well combined. Whisk until the cornstarch dissolves and the sauce is smooth.
Step 3: Cooking
Heat vegetable oil in a pan over medium heat. Add the rehydrated soy curls or tofu and fry until golden brown on all sides. Turn pieces gently so they brown evenly and develop a bit of texture.
Step 4: Finishing
Pour the orange sauce over the cooked soy curls or tofu. Stir well and let it simmer for about 5–7 minutes until the sauce thickens and becomes glossy. Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
How to Serve Vegan Orange Chicken
Serve over steamed rice or cauliflower rice to soak up the sauce. It also pairs well with stir-fried vegetables, quinoa, or noodles. For a full plate, add steamed broccoli, snap peas, or shredded cabbage. Garnish with extra green onions and a sprinkle of sesame seeds for crunch and visual appeal.
How to Store Vegan Orange Chicken
- Refrigerator: Cool completely, then store in an airtight container for 3–4 days. Reheat gently in a skillet over low heat, adding a splash of water or orange juice if the sauce has thickened too much.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture of tofu may change slightly after freezing; soy curls usually reheat better.
Expert Tips for Perfect Vegan Orange Chicken
- Press tofu well: If using tofu, press for at least 15 minutes to remove excess water. This helps it brown and hold sauce.
- Dry before frying: Pat soy curls or tofu dry so they crisp instead of steaming.
- Control heat: Cook on medium heat so the maple syrup doesn’t burn. If sauce thickens too fast, lower the heat and stir.
- Adjust sweetness: Add more maple syrup for a sweeter glaze or reduce for a less sweet sauce.
- Thicken correctly: If sauce is thin after simmering, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in. Cook 1–2 minutes more.
- Salt carefully: Soy sauce contributes most of the sodium. Taste before adding extra salt.
Delicious Variations
- Spicy Orange Chicken: Add 1 tsp sriracha or 1/2 tsp red pepper flakes to the sauce for heat.
- Orange-Ginger Stir-Fry: Add sliced bell peppers, carrots, and snap peas in the pan before adding sauce for a colorful stir-fry.
- Crispy Coating: Toss tofu or soy curls in a light cornstarch coating and pan-fry until extra crispy for contrast.
- Low-Sodium: Use low-sodium soy sauce or tamari and reduce added salt.
- Citrus Mix: Replace half the orange juice with fresh pineapple juice for a tropical note.
Frequently Asked Questions
- Can I use tempeh instead of soy curls or tofu?
- Yes. Slice or cube tempeh, steam briefly to remove bitterness, then pan-fry. Tempeh gives a nuttier flavor and firmer texture.
- How do I make this gluten-free?
- Use tamari or a gluten-free soy sauce and ensure your cornstarch and other ingredients are certified gluten-free. Soy curls are typically gluten-free, but always check the label.
- Will this recipe work in an air fryer?
- For added crispness, you can air-fry pressed tofu or rehydrated soy curls at 400°F (200°C) for 8–12 minutes, shaking halfway. Toss with the sauce after air-frying and return to the air fryer for 1–2 minutes to set.
- Can I make the sauce ahead of time?
- Yes. Mix the orange sauce up to 2 days ahead and keep it refrigerated. Reheat gently and add to freshly cooked soy curls or tofu. If sauce has thickened in the fridge, whisk or thin with a splash of water before reheating.
- My sauce is grainy or not glossy — what went wrong?
- Graininess can happen if the cornstarch wasn’t fully dissolved or if the sauce cooked at too high heat. Whisk the cornstarch into cold liquid first and cook on medium-low, stirring until glossy. Straining the sauce before adding to the protein can smooth it.
- How can I reduce the sugar content?
- Use less maple syrup and substitute half the orange juice with low-sugar vegetable stock and a touch of orange zest for flavor.
Conclusion
This Vegan Orange Chicken is a simple, flavorful way to enjoy a sticky, citrus-forward dish without meat. It’s quick, flexible, and full of bright aroma and satisfying texture. Try the air-fry or spicy variations to match your mood, and keep leftovers for an easy reheated lunch. For another tested plant-based orange chicken recipe and extra tips, see this easy vegan orange chicken recipe.
Print
Vegan Orange Chicken
- Total Time: 30
- Yield: 3 servings 1x
- Diet: Vegan
Description
A bright, tangy, and comforting plant-based twist on a takeout favorite featuring soy curls or tofu in a glossy orange sauce.
Ingredients
- 1 cup soy curls (or tofu)
- 1 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- If using soy curls, rehydrate them in warm water for 10 minutes, then drain and squeeze out excess water. If using tofu, cube it and press to remove excess moisture. Pat pieces dry so they crisp up when cooked.
- In a bowl, mix together orange juice, soy sauce, maple syrup, garlic powder, ginger powder, and cornstarch until well combined. Whisk until the cornstarch dissolves and the sauce is smooth.
- Heat vegetable oil in a pan over medium heat. Add the rehydrated soy curls or tofu and fry until golden brown on all sides. Turn pieces gently so they brown evenly and develop a bit of texture.
- Pour the orange sauce over the cooked soy curls or tofu. Stir well and let it simmer for about 5–7 minutes until the sauce thickens and becomes glossy. Season with salt and pepper to taste. Serve hot, garnished with sliced green onions.
Notes
Serve over steamed rice or cauliflower rice to soak up the sauce. It pairs well with stir-fried vegetables, quinoa, or noodles.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 11g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg
