This is a recipe that has been tried and tested many, many times. It is my ultimate comfort food, I have perfected the recipe to a fine science after years of tweaking and adjustments to make it just right. It’s even been cooked for vegan and non-vegan friends alike, and I have always had an overwhelmingly positive response.
Now, my love for orange chicken I can actually pinpoint. It dates all the way back to the early 2000’s during my annual family trips to Texas. We’d often frequent Panda Express – something that seemed quite the novelty, as we didn’t have anything like this in England at the time. I’m sure my American friends will be familiar with the orange chicken here and just how popular it was. Well, of course, over the years my life shifted into a vegan lens meaning chicken was out. But I’m a big believer in the idea that being vegan doesn’t and shouldn’t mean missing out. One of the reasons that I love to cook is that I love veganising dishes, particularly those I enjoyed before going vegan. It’s a fun way to prove that vegans can have it all! And it shows just how easy it is to enjoy the same tastes without the animal suffering. Besides, orange chicken. Come on, chicken isn’t orange-flavoured. Which tells me that the chicken is not the important part of this dish. It’s those sweet, sticky citrus flavours that are. So that’s where I started.
I suppose when you think about it, you can use just about any protein here. Tofu is my go-to – it’s cheap, healthy and high in protein. But I’ve also made this recipe with vegan chicken pieces, dehydrated soy chunks, and even seitan. The sky is the limit!
So whenever I’m craving some kind of takeaway, but I’m trying to make healthier or more financially sound choices, this is the perfect solution.
Ingredients needed
Tofu – I like to use extra firm tofu, Tofoo is my go to brand if I can. The firm tofu means that it’s the tofu into large chunks. Tearing it as opposed to chopping it, helps with that chicken-like texture, as well as providing more rugid surface area for that sticky glaze to cling onto.
Corn flour – cornflour makes a great thickening agent, and that’s its main purpose here.
Sesame oil – oh how I love sesame oil. It adds that beautifully nutty taste and aroma. When frying the tofu, if the batter gets a little dry, you can add some extra oil here to get it golden and crispy.
Plain flour – to create a wet batter for the tofu. It’s what gives it that gloriously crispy coating that soaks up all the divine orange glaze.
Garlic – I am a garlic lover, and will admit that I almost always use more garlic than a recipe calls for. You just can’t have too much where I’m concerned!
Red onion – red onion if always my preferred choic over yellow or white onions as I like the milder and sweeter flavour profile they offer. Not to mention, they add a little colour and vibrancy to any meal.
Orange – the star of the show! Valencia and Navel oranges are said to be the best for flavour and juice, but really, anything here will work. Look for a large, round orange that has a slightly sweet smell. Of course, always be careful to check that it is unwaxed. This is especially important as we will be zesting the orange.
Soy sauce – What asian inspired dish would be complete without soy sauce? I like to use this generously, and if it needs a little more, don’t be shy to add some.
Maple syrup – this is what gives it that sticky texture and sweet kick. You can also use vegan honey, agave or even sugar here. If using sugar I’d recommend brown or coconut sugar.
Optional add ins – fresh ginger can be added to give it a warming undertone. And if it’s heat you’re after, why not add a little fresh chilli or dried chilli flakes to really give it a kick. When I have lemons that need using up, I have even chucked these in, either with – or without – the oranges. Lemon tofu anyone?
Serving suggestions
I like to serve mine with simple stir-fried noodles or vegetable fried rice. But if I’m feeling ambitious, a Chinese-fakeaway style spread has been known to frequent my dining table. And this makes the perfect star of the show.
