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.
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Ingredients
SAUCE:
5Tbsplight soy sauce
2 to 3Tbsphoisin sauce
2 to 3Tbsprice vinegar
2 to 3tspchilli sauce
4Tbspdark brown sugar
1 1/2Tbspcorn flour (US: cornstarch)
2tsptoasted sesame oil
½cupwater
TEMPEH:
400gtempeh
1Tbspcorn flour (US: cornstarch)
2Tbspvegetable oil
1tspgrated ginger
1tspgrated garlic
CAULIFLOWER RICE:
1large head cauliflower (about 800g / 1 ¾ pounds, trimmed)
3Tbspvegetable oil
2clovesgarlic, grated
1/2tspsalt
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.
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.