If you’ve ever stood in line at Panda Express, you’ve probably been lured in by the glossy, tangy, and slightly spicy allure of their iconic orange chicken. But what if you could get all that crave-worthy flavor without the meat—or the takeout box? Enter this Vegan Orange Tofu: crispy on the outside, tender on the inside, and glazed in a homemade orange sauce that’s bright, bold, and full of that nostalgic Panda Express flavor. Whether you're a long-time plant-based eater or just looking to try a healthy orange chicken alternative, this is a must-make recipe that brings all the flavor without the deep fryer or processed ingredients.
Vegan Orange Tofu Inspired by Panda Express
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Chinese
Non-stick skillet or wok A large non-stick skillet is perfect for crisping up tofu without sticking. A traditional wok also works great and gives that stir-fry-style char.
Mixing bowls You'll need at least two—one for marinating the tofu and one for the sauce.
Tofu press or weighted plate Pressing tofu is essential for getting the right texture. If you don’t have a press, wrap the tofu in a clean towel and set a heavy pan or book on top.
Zester or microplane To extract that bright citrus flavor from your orange peel.
Whisk Helps mix the sauce ingredients smoothly, especially the cornstarch slurry.
For the Tofu
- 1 block 14 oz of extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil or any neutral oil
For the Orange Sauce
- 1/2 cup orange juice freshly squeezed is best
- Zest of 1 orange
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or agave for sweeter taste
- 1 tablespoon sriracha or chili garlic sauce adjust for spice level
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
Optional Garnishes
- Sliced green onions
- Sesame seeds
- Extra orange zest
- Red pepper flakes for heat
Prepare and Press the Tofu
Start by draining your tofu and pressing it for at least 15–20 minutes to remove excess water. This helps the tofu absorb flavor and crisp up better during cooking.
Cube and Coat
Cut the pressed tofu into 1-inch cubes. In a bowl, toss them with soy sauce and cornstarch until evenly coated. This forms the base for a crispy crust once pan-fried.
Crisp the Tofu
Heat a tablespoon of oil in a skillet over medium-high heat. Once hot, add tofu cubes in a single layer. Cook undisturbed for 3–4 minutes per side until golden and crispy. Remove tofu and set aside.
Make the Orange Sauce
In a bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, maple syrup, ginger, garlic, and chili sauce. Bring the mixture to a simmer in the same skillet. Once bubbling, stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens to a glossy glaze.
Combine
Return the tofu to the skillet and toss in the sauce until each piece is fully coated. Cook for another minute to let everything meld together.
Garnish and Serve
Sprinkle with green onions, sesame seeds, and extra orange zest for that restaurant-style finish. Serve hot over rice, noodles, or even stir-fried veggies.
Pairings
Looking to round out your vegan Panda Express-inspired meal? Try these sides and drinks for the ultimate at-home takeout night:
- Panda Express Chow Mein Recipe: Use yakisoba or ramen noodles tossed with cabbage, celery, onions, and a quick soy-based stir-fry sauce for a plant-based take on the Panda classic.
- Steamed jasmine or brown rice: A simple base that soaks up the orange glaze beautifully.
- Garlic stir-fried bok choy or broccoli: Adds a crunchy green element and balances out the sweetness of the orange sauce.
- Cucumber salad with sesame dressing: Something cool and crisp to contrast the heat.
- Sparkling ginger lemonade: Complements the citrus and spice with refreshing bubbles.
FAQs
1. Can I use a different type of tofu?
Extra-firm tofu works best because it holds up during frying and has the right chew. Firm tofu is acceptable, but soft or silken tofu will fall apart and won’t crisp up.
2. Is this recipe spicy?
The default version has a mild heat from sriracha, similar to a Spicy Orange Chicken Recipe. You can adjust by reducing or increasing the chili sauce or even adding red pepper flakes for extra kick.
3. Can I bake or air-fry the tofu instead of pan-frying?
Absolutely. For a healthier version, bake the tofu at 400°F for 25 minutes, flipping halfway, or air-fry at 375°F for about 15 minutes. You’ll still get crisp edges, and it cuts down on oil.
4. How does this compare to traditional Chinese Orange Chicken or Sweet Fire Chicken Panda Express?
This vegan version replicates the sticky, tangy flavor of the classic Chinese orange chicken and even hits notes similar to Sweet Fire Chicken Panda Express but without meat or refined sugars. It’s lighter and more wholesome, aligning more with an Orange Chicken Recipe Healthy take.
5. What can I substitute for tofu?
Try tempeh or even cauliflower florets. Both crisp up well and carry the orange sauce flavor beautifully. Just adjust cooking times accordingly.
