This is a serious upgrade to the normal general tso’s takeout you’re used to getting. The sauce was absolutely perfect and I loved mixing it right in with the brown rice. If you ask me, this is the ultimate meal for a rainy, football Sunday ❤

I also served this meal with steamed broccoli/asparagus, and sautéed green beans/onion

Ingredients – Tempeh

-1 – 2 8 0z packages tempeh

-1/4 Cup cornstarch

-1/2 teaspoon garlic powder

-1/2 teaspoon paprika

Ingredients – General Tso’s Sauce

-Oil drizzle for the pan

-2 teaspoons ginger, minced

-2 cloves garlic, minced

-1/2 Cup vegetable broth

-2 Tablespoons tamari

-2 Tablespoons tomato paste

-1 Tablespoon rice vinegar

-1 Tablespoon vegan hoisin sauce

-2 teaspoons maple syrup

Directions

-Preheat a steaming pan

-Cut the tempeh into halves or thirds & steam for 10 minutes. Remove from heat & cut into bite size pieces

-Mix the cornstarch, garlic powder, & paprika & pour into a plastic bag

-Lightly coat each piece of tempeh with the cornstarch mixture, shaking off any excess

-Preheat a skillet to medium heat. When hot, coat the bottom of the pan with oil

-Add the tempeh pieces & cook until golden brown. When crispy, remove from the pan

-Sauce prep : Using the same pan, add a drizzle more of oil & toss in the fresh garlic & ginger

-After a few minutes, mix vegetable broth, tamari, rice vinegar, tomato paste, hoisin sauce, & maple syrup in the pan with the garlic & ginger

-Add the tempeh & stir to coat each piece with sauce

-Turn down the heat & sauté for 5 minutes until the sauce thickens. Serve hot

XOXO