General Tso’s Tempeh
This vegan twist on a classic takeout dish is both delicious and healthy! With crispy tempeh bites smothered in a tangy and slightly sweet sauce, this dish is sure to satisfy your cravings.
Instructions
- 1
Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
- 2
Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
- 3
Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
- 4
In the same pan, add in oil and sesame oil on medium-high heat.
- 5
Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
- 6
Add the tomato paste and vegetable broth, and stir until incorporated.
- 7
Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
- 8
Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
- 9
Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
- 10
Enjoy!
Recipe from tasty.co
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Ingredients (17)
- •16 oz tempeh
- •¼ cup cornstarch
- •1 teaspoon paprika
- •4 cloves garlic, sliced, divided
- •4 teaspoons ginger, grated, divided
- •2 tablespoons sesame oil, divided
- •2 tablespoons rice wine
- •4 tablespoons soy sauce, divided
- •¼ cup oil
- •½ teaspoon red pepper flakes
- •1 tablespoon tomato paste
- •¼ cup vegetable broth
- •1 tablespoon rice vinegar
- •1 tablespoon honey
- •sesame seed, optional, to garnish
- •1 tablespoon cornstarch
- •2 tablespoons water