Begin by pressing and patting dry the tofu to remove excess moisture. If using Trader Joe’s High Protein Tofu, you can skip the pressing.

Break the tofu into small 1-inch nuggets with rough edges to help the batter stick and achieve a crispier texture.

In a mixing bowl, combine the flour, cornstarch, salt, and garlic powder. Mix well until evenly incorporated.

Gradually add water while whisking until a runny batter forms. It should be pourable but not too thick.

Add the tofu chunks to the batter and toss until they are evenly coated with the mixture.

Heat a large skillet over medium-high heat and pour in the oil. Once the oil is hot, add the battered tofu pieces one by one.

Fry each piece for 5-6 minutes on each side or until they turn golden brown. Transfer them onto a plate lined with paper towels to absorb any excess oil.

In a separate mixing bowl, add all the sauce ingredients: orange juice, sugar, tamari, rice vinegar, Sriracha (if using), ginger, minced garlic, red pepper flakes, and cornstarch. Stir until well combined.

Pour the sauce into the same skillet used for frying the tofu, discarding the excess oil first. Cook over medium heat, simmering for about 5 minutes while stirring constantly until the sauce thickens.

Once the sauce has thickened, gently add the crispy tofu pieces to the skillet. Mix carefully until all the tofu is evenly coated in the luscious orange sauce.

Serve your Vegan Orange Chicken over a bed of steamed white or brown rice to soak up all that delicious sauce and enjoy every bite!