Orange Tofu Chick'n with Homemade Glaze

Crispy tofu bites drenched in a sweet and sticky orange glaze—made with real juice and no takeout required. The kind of comfort food you’ll want to put on repeat.

When the Beyond Meat x Panda Express collab dropped, it had everyone talking. But here in Central Florida? There are still not many locations offering it. (Lame!) So, when the craving for Orange Chicken hit hard, I took matters into my own hands. This homemade Orange Tofu Chick'n hits every single note: crispy, sticky, citrusy, and wildly satisfying.

Bonus: it's way easier than you'd think, and that fresh orange glaze is worlds better than anything from a packet.

Why You’ll Love This Recipe

• Vegan, flavorful, and budget-friendly

• Crispy pan-fried tofu with no deep frying

• Easy homemade glaze with real orange juice

• Comes together in under 30 minutes

Ingredients You’ll Need

• 1 block extra firm tofu, crumbled into bite-sized pieces

• 1/3 cup flour

• 1/3 cup corn starch

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp black pepper

• 3-4 tbsp vegan butter (like Earth Balance)

• 1 red bell pepper, julienned

• 1 tbsp minced garlic

• 1 cup orange juice

• 1/3 cup maple syrup

• 2-3 tbsp soy sauce

• 2 tbsp vinegar

• 1/2 tsp ground ginger

• 1/2 tsp paprika

• Pinch cayenne pepper (optional)

1. Optional for Serving:

• Cauliflower rice

• Fresh kale (lightly wilted)

How to Make It

Step 1: Crisp the Tofu

Mix together flour, cornstarch, and seasonings in a bowl. Dredge your tofu chunks into the dry mix until fully coated. In a hot skillet, melt 3 tbsp of vegan butter and pan-fry tofu on medium heat until golden and crispy. Remove from skillet and set aside.

Step 2: Make the Glaze

Wipe out your skillet, add 1 tbsp butter, and sauté the red pepper and garlic until softened. Add orange juice, maple syrup, soy sauce, vinegar, ginger, paprika, and cayenne. Let the mixture boil and reduce until thick and glossy. To thicken quicker, mix 1 tsp cornstarch with 2 tbsp water and stir in.

Step 3: Combine

Once the glaze is ready, add the crispy tofu back into the pan and stir to coat evenly. Keep on low heat to stay warm.

Step 4: Serve It Up

Spoon the orange chick'n over buttery cauliflower rice and top with lightly wilted kale.

Final Thoughts

This orange tofu recipe is a game-changer. Crispy edges, sweet-spicy glaze, and hearty enough to curb any takeout craving. It's proof that a little creativity goes a long way when you're cooking plant-based. Trust me, this one is going in the weekly rotation.