Recipe
Vegan Orange Chicken (Orange Tofu)
This orange tofu is a vegan version of takeout style orange chicken. With tofu, bell pepper, broccoli, onion and amazing orange sauce, this easy vegan dinner will become a family favorite!
Ingredient batch: 1× original. Base yield: 6 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 6 servings
- Prep
- 5 minutes
- Cook
- 15 minutes
Ingredients
- 454 g firm tofu drained & cut into bite sized pieces
- 30 mL cornstarch (volume measure)
- 59 mL vegetable oil (divided) (volume measure)
- 118 mL onion chopped (volume measure)
- 118 mL red bell pepper chopped (volume measure)
- 237 mL broccoli florets (volume measure)
- 59 mL orange zest (volume measure)
Orange Sauce
- 237 mL orange juice (volume measure)
- 79 mL sugar (volume measure)
- 30 mL distilled vinegar (volume measure)
- 30 mL soy sauce (volume measure)
- 15 mL fresh ginger grated (volume measure)
- 15 mL garlic diced finely (volume measure)
- 4.9 mL cornstarch (volume measure)
- 2.5 mL red pepper flakes (volume measure)
Garnishes
- 59 mL green onions chopped (volume measure)
- sesame seeds — count retained
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6 servings.
- 16 oz firm tofu drained & cut into bite sized pieces
- 2 Tbsp cornstarch
- 4 Tbsp vegetable oil (divided)
- 1/2 cup onion chopped
- 1/2 cup red bell pepper chopped
- 1 cup broccoli florets
- 1/4 cup orange zest
- 1 cup orange juice
- 1/3 cup sugar
- 2 Tbsp distilled vinegar
- 2 Tbsp soy sauce
- 1 Tbsp fresh ginger grated
- 1 Tbsp garlic diced finely
- 1 tsp cornstarch
- 1/2 tsp red pepper flakes
- 1/4 cup green onions chopped
- sesame seeds
Instructions
- Sprinkle 2 Tablespoons of cornstarch and 2 Tablespoons of oil over the tofu and stir or shake to coat well. Spread tofu in a single layer on parchment lined baking sheet. Broil for 5 minutes, then flip and broil another 5 minutes.
- While the tofu is broiling, add 2 Tbsp of the oil to a skillet and sauté onions over medium heat until the onion is shiny. Add the red bell pepper and cook 2 more minutes.
- In a bowl, mix all the orange sauce ingredients plus one tablespoon of cornstarch until thoroughly combined. Set aside.
- Add broiled tofu to the skillet, and add the sauce. Let sauce come to a boil, then add the broccoli, cover the skillet, and turn down the heat to low. Let it simmer for 5 minutes.
- Sprinkle the tofu with chopped green onion and sesame seeds. Serve with rice!
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https://adfreecook.com/vegan-orange-chicken/