General Tso's Tempeh
General Tso's Tempeh is the plant based vegan version of the beloved Chinese American dish, General Tso's Chicken. Skip the takeout and make this sticky, salty, and sweet dish that is perfect for a weeknight dinner because it only takes about 30 to 40 minutes from start to finish. This one is extra tasty and should go straight in to your regular dinner rotation!
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Servings: 2 Servings
Ingredients
- 1 Batch Crispy Baked Tempeh
- 1-2 teaspoons Vegetable Oil or Olive Oil
- 3 Garlic Cloves minced
- 1 tablespoon Fresh Ginger minced
- 3 tablespoons Low Sodium Soy Sauce
- 1 tablespoon Water
- 3 tablespoons Maple Syrup
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Sambal Oelek or Chili Garlic Sauce
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Cornstarch
- Jasmine Rice or Noodles for serving
- Thinly Sliced Green Onions for garnish
Instructions
- Make the Crispy Baked Tempeh located at the bottom of my Ultimate Guide to Tempeh.
- Finely mince the garlic and ginger. I added red bell pepper as well. Set aside.
- Whisk together the low sodium soy sauce, water, maple syrup, apple cider vinegar, chili sauce, toasted sesame oil and the cornstarch in a small bowl.
- Heat a medium pan on medium-high heat and add 1-2 teaspoons of vegetable oil. Add the ginger and garlic and fry until fragrant. Then, add in the sauce and allow to thicken. Toss in the crispy baked tempeh and stir until coated.
- Serve over rice or noodles and add toppings of choice. I chose cucumber, green onion and sesame seeds. Enjoy!
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