General Tso's sauce is that deliciously sticky, sweet, and slightly spicy sauce that you can get from Chinese takeout dishes. This is a revamped version where you can control the sodium levels, but still enjoy that same sauce you love over crispy, fried tempeh. It's easy to make and will certainly feed your jones for takeout.
General Tso’s Tempeh [Vegan]
For the Tempeh:
- 1-2 8-ounce packages of gluten-free tempeh
- 1/4 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon avocado oil or olive oil
For the General Tso's Sauce:
- Avocado or olive oil, for the pan
- 2 teaspoons ginger, minced
- 2 cloves of garlic, minced
- 1/2 cup vegetable broth
- 2 tablespoons tamari or soy sauce, if not gluten-free
- 2 tablespoons tomato paste
- 1 tablespoon rice vinegar
- 1 tablespoon vegan hoisin sauce
- 2 teaspoons maple syrup
To Prep the Tempeh:
- Preheat a steaming pan.
- Cut the tempeh package into halves or thirds.
- Steam the tempeh chunks for 10 minutes. Remove from heat and cut the tempeh into bite-sized chunks. You can stop here if you prefer not to fry your tempeh and skip to the sauce prep instructions.
- Mix the cornstarch, garlic powder, and paprika and pour into a plastic bag.
- Lightly coat each piece of tempeh with the cornstarch mixture, shaking off any excess.
- Preheat a skillet over medium heat. When hot, coat the bottom of the pan with oil.
- Add the tempeh pieces. Cook the tempeh until golden brown. When crispy, remove from pan.
To Make the Sauce:
- Using the same pan, and add a drizzle more oil and toss in the fresh garlic and ginger.
- After a few minutes, mix veggie broth, soy sauce, rice vinegar, tomato paste, hoisin sauce, and maple syrup in the pan with the garlic and ginger.
To Make the General Tso's Tempeh:
- Add the tempeh and stir to coat each piece with sauce.
- Turn down the heat and sauté for 5 minutes until the sauce thickens.