This General Tso’s tempeh recipe is a vegan twist on the Chinese-American classic. Sweet and savoury with a slightly spicy kick, this is a deeply satisfying dish that I like to serve with cauliflower rice.
I discovered General Tso’s chicken when I was living in the US. At the time I enjoyed meat and takeaways on a regular basis. Now that I have embraced a flexitarian diet, these days are definitely behind me and, I much prefer a home-cooked meat-free “fakeaway” meal.
This General Tso’s tempeh recipe is a vegan twist on the Chinese-American classic. Sweet and savoury with a slightly spicy kick, this is a deeply satisfying dish that I like to serve with cauliflower rice and some extra sauteed greens on the side.
It’s quick and straightforward to make. I make the General Tso’s sauce first which I use both to marinate and cook the tempeh in. While the tempeh is marinating, I start preparing the cauliflower rice.
The tempeh is then fried in oil and cooked with the remaining sauce, while I cook the cauliflower rice and some extra sauteed greens. I like pak choi (bok choi if you are in the US) but you can also use spinach, kale, Swiss chard, rainbow chard, cabbage, or mustard greens.
When ready, I serve this General Tso’s tempeh on a bed of cauliflower rice topped with spring onion, chilli, sesame seeds, and sauteed green on the side.
In this post
The history of General Tso Chicken
General Tso Chicken was named after Zuo Zongtang (Tso Tsung-t’ang) (1812–1885), a Qing dynasty statesman and military leader from Hunan Province.
The dish was created well after his death around the 1970s by either Chef Peng Chang-kuei or Chef T. T. Wang – both claim credit for it, so best to stay out of that debate!
What does General Tso taste like?
General Tso is a popular Chinese-American dish invented in the US that typically consists of deep-fried chicken pieces tossed in a sticky sauce. It is not a conventional Chinese dish and is mainly found in the US.
It combines sweet, savoury, and slightly spicy flavours to perfection. It has tons of umami and is a deeply satisfying and addictive dish.
Ingredients needed
This is a plant-based version of General Tso Chicken and the main ingredient is tempeh. I buy mine from my local Asian grocery store and always have a few blocks at hand in my freezer. I talk about some of my favourite brands in this article on Tofu vs Tempeh. If you find tempeh bitter (I don’t), you can steam it first.
You will also need cauliflower, ginger, and garlic. Feel free to replace the cauliflower with some conventional rice.
From your storecupboard, you will need light soy sauce, hoisin sauce, rice vinegar, chilli sauce, dark brown sugar, corn flour (US: cornstarch), toasted sesame oil, vegetable oil, and salt.
Optional but nice, you might want to add spring onions (US: scallions), red chillies, sesame seeds, and some sauteed greens (I use pak choi but you can use others – see my suggestions at the beginning of this post).
How to make this General Tso’s tempeh
Step 1: Make the sauce
The quantities below give you a little bit of leeway to customise the sauce to your own liking (I use the maximum quantities on everything).
To make the sauce, mix 5 Tbsp light soy sauce, 2 to 3 Tbsp hoisin sauce, 2 to 3 Tbsp rice vinegar, 2 to 3 tsp chilli sauce, 4 Tbsp dark brown sugar, 1 1/2 Tbsp corn flour (US: cornstarch), 2 tsp toasted sesame oil, and 120ml (½ cup) of water. Set aside.
Step 2: Prepare the tempeh
Cut the tempeh into 1 ½ cm (1 ½ inch) dice. Place the tempeh into a dish and toss in 120ml (½ cup) of sauce. Leave to marinate for 20 minutes.
Step 3: Make the cauliflower rice
Grate the cauliflower florets and core using the coarse side of a box cheese grater.
Step 4: Fry the tempeh
Toss the tempeh in 1 tablespoon of cornflour (cornstarch). Heat 2 tablespoons of vegetable oil over medium-high heat in a large frying pan. Fry the tempeh with the ginger and garlic until golden all over.
Step 5: Simmer the tempeh in the sauce
Pour the remaining sauce into the pan and cook until the sauce thickens and the tempeh is coated all over.
Step 6: Cook the cauliflower rice (and sauteed greens if using)
Heat 3 tablespoons of vegetable oil over medium-high heat in another large frying pan. Add the grated cauliflower, garlic, and salt. Cook until the cauliflower starts to soften, 3 to 4 minutes. At the same time, saute any greens you wish to serve alongside this dish in another pan.
Step 7: Serve General Tso’s tempeh
Serve the tempeh on a bed of cauliflower rice topped with spring onion, chilli, and sesame seeds. Add some sauteed greens on the side if using.
Watch how to make this General Tso’s tempeh
I hope you enjoy this General Tso’s tempeh recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
General Tso’s tempeh (with Cauliflower Rice)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
SAUCE:
- 5 Tbsp light soy sauce
- 2 to 3 Tbsp hoisin sauce
- 2 to 3 Tbsp rice vinegar
- 2 to 3 tsp chilli sauce
- 4 Tbsp dark brown sugar
- 1 1/2 Tbsp corn flour (US: cornstarch)
- 2 tsp toasted sesame oil
- ½ cup water
TEMPEH:
- 400 g tempeh
- 1 Tbsp corn flour (US: cornstarch)
- 2 Tbsp vegetable oil
- 1 tsp grated ginger
- 1 tsp grated garlic
CAULIFLOWER RICE:
- 1 large head cauliflower (about 800g / 1 ¾ pounds, trimmed)
- 3 Tbsp vegetable oil
- 2 cloves garlic, grated
- 1/2 tsp salt
OPTIONAL:
- Sauteed greens to serve
- Small bunch of spring onions (US: scallions), sliced
- Red chillies, sliced
- Sesame seeds
Instructions
- Make the sauce: Mix all the ingredients and set aside.5 Tbsp light soy sauce, 2 to 3 Tbsp hoisin sauce, 2 to 3 Tbsp rice vinegar, 2 to 3 tsp chilli sauce, 4 Tbsp dark brown sugar, 1 1/2 Tbsp corn flour (US: cornstarch), 2 tsp toasted sesame oil, ½ cup water
- Prepare the tempeh: Cut the tempeh into 1 ½ cm (1 ½ inch) dice. Place the tempeh into a dish and toss in 120ml (½ cup) of sauce. Leave to marinate for 20 minutes.400 g tempeh
- Make the cauliflower rice: Grate the cauliflower florets and core using the coarse side of a box cheese grater. Set aside.1 large head cauliflower (about 800g / 1 ¾ pounds, trimmed)
- Toss the tempeh in 1 tablespoon of cornflour (cornstarch).1 Tbsp corn flour (US: cornstarch)
- Heat 2 tablespoons of vegetable oil over medium-high heat in a large frying pan. Fry the tempeh with the ginger and garlic until golden all over.2 Tbsp vegetable oil, 1 tsp grated ginger, 1 tsp grated garlic
- Pour the remaining sauce into the pan and cook until the sauce thickens and the tempeh is coated all over.
- In the meantime, cook the cauliflower rice: Heat 3 tablespoons of vegetable oil over medium-high heat in another large frying pan. Add the grated cauliflower, garlic, and salt. Cook until the cauliflower starts to soften, 3 to 4 minutes. Keep warm.3 Tbsp vegetable oil, 2 cloves garlic, grated, 1/2 tsp salt
- At the same time, saute any greens you wish to serve alongside this dish in another pan.Sauteed greens to serve
- Serve the tempeh on a bed of cauliflower rice topped with spring onion, chilli, and sesame seeds. Add some sauteed greens on the side if using.Small bunch of spring onions (US: scallions), sliced, Red chillies, sliced, Sesame seeds
Video
Nutrition
Find this recipe online:
General Tso’s tempeh (with Cauliflower Rice)
https://theflexitarian.co.uk/recipe-items/general-tsos-tempeh-with-cauliflower-rice/
I cannot wait to see your posts!
3 must-try Asian recipes
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