Description
Our two varieties of organic tempeh pair incredibly well with savory sauces. This at-home vegan version of a spicy Chinese take-out favorite is likely to become a staple on your family’s dinner rotation. If you like your meals on the saucy side, or if you’ll be heating up the leftovers, consider doubling the sauce ingredients. Just don’t forget to take out the spicy chili peppers before serving!
Servings: 4
Instructions
- Cut the tempeh into 1”x1” chunks and place in a mixing bowl.
- Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in the refrigerator for at least an hour.
- Add cooking oil to a wok-style pan on medium-high heat and fry tempeh until browned on both sides. Remove from pan.
- In the same pan, add in oil and sesame oil and warm on medium-high heat.
- Add the garlic, ginger, and chilis and cook for about 1 minute.
- Add the tomato paste and vegetable broth, and stir until incorporated, then add soy sauce and rice vinegar and stir until incorporated.
- For the cornstarch slurry, mix the cornstarch with the water in a small bowl until it has the texture of a paste. Add the cornstarch slurry into sauce mixture and stir until sauce thickens.
- Return the tempeh to the pan and allow to incorporate with the sauce.
- To garnish, top with sesame seeds (optional).
Ingredients
- General Tso's Tempeh
- 2 8-oz. packages SoyBoy Soy or 5-Grain Tempeh
- 1/4 cup Cornstarch
- 1 tsp. paprika
- 4 cloves garlic sliced, divided
- 4 tsp. Ginger, grated, divided
- 2 Tbs. sesame oil divided
- 2 Tbs. Rice Wine (If you can’t find rice wine, use white cooking wine.)
- 1/2 cup soy sauce divided (6 Tbs for sauce, 2 Tbs for marinade)
- 1/4 cup Stir Fry or Vegetable Oil
- 2-3 Dried Red Chilis (Remove before serving.)
- 1 Tbs. Tomato Paste
- 1/4 cup vegetable broth
- 1 Tbs. Rice Vinegar
- Sesame Seeds for garnish, optional
- Cornstarch Slurry
- 1 Tbs. Cornstarch
- 2 Tbs. water
