Vegan Orange Chicken (Tofu) Pressure Cooker Recipe
This vegan orange chicken recipe uses crispy tofu coated in a sticky, tangy orange glaze cooked quickly in a pressure cooker. It's perfect for busy nights when you want flavorful plant-based comfort food fast.
Ingredients
Main ingredients
- ½ cup neutral oil I used canola for frying that tofu crispy
- 1 package tofu 16 oz / 454 g, pressed and cut into bite-sized cubes
- ⅓ cup all-purpose flour helps build that crunchy coating
- ⅓ cup cornstarch adds extra crisp and texture
- ¼–⅓ cup water to mix with dry ingredients for a smooth batter
- 1 teaspoon garlic powder for that cozy garlic flavor in the batter
- ½ teaspoon salt the basic must-have seasoning
- 1 cup orange juice fresh and tangy, the star of your sauce
- ⅓–½ cup sugar balances out orange’s tartness just right
- 2 tablespoons tamari or soy sauce deepens the sauce’s umami vibes
- 2 tablespoons rice vinegar adds a nice zing and brightness
- 1 tablespoon Sriracha optional, a little heat if you crave it
- 2 teaspoons crushed ginger warm spice kick for the sauce
- 1 teaspoon minced garlic fresh garlic to boost the flavor
- 1 teaspoon red pepper flakes to push up the heat level
- 2 tablespoons cornstarch thickens the sauce perfectly
- 1 tablespoon orange zest punches up the citrus flavor with zestiness
Instructions
Instructions
- First, press the tofu to squeeze out all that extra moisture. Then chop it into bite-sized cubes that’ll soak up the sauce real good.
- Mix the flour, cornstarch, garlic powder, and salt in a bowl. Add the water little by little until you get a smooth batter that’s just right for coating.
- Dip each tofu cube into the batter so it’s fully covered. This helps make it nice and crispy when fried later.
- Heat your neutral oil in a skillet on medium-high heat. When it’s shimmering, fry your coated tofu cubes. Turn them until all sides are golden and crisp, then pull them out to drain on paper towels.
- Pour the orange juice, sugar, tamari or soy sauce into a saucepan. Add in rice vinegar, crushed ginger, minced garlic, red pepper flakes, and Sriracha if you’re using it. Stir it up well.
- Bring that sauce to a gentle boil and watch the broth depth as it thickens a bit. Then mix in cornstarch slurry to get it even thicker and glossy.
- Final step, add the fried tofu cubes to the sauce. Toss ‘em so every piece is slicked with orange goodness. Sprinkle orange zest on top and you’re ready to eat.
- Press your tofu in advance overnight or whenever. That way, it drains quick and you can jump straight to cooking later.
- Mix the dry batter ingredients beforehand so you just add water when it’s go-time.
- Use pre-minced garlic and crushed ginger from the store for a speedy sauce without losing flavor.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a hot skillet to restore crispiness. Freeze in single portions for easy meals later.