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