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General Tso's tempeh (with Cauliflower Rice)

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.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 15 minutes
Marinate for 20 minutes
Total Time 45 minutes
Course Family Meals, Quick & Easy
Cuisine American, Chinese
Servings 4 people
Calories 351 kcal

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

Nutrition

Serving: 1servingCalories: 351kcalCarbohydrates: 39gProtein: 25gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 0.2mgSodium: 1784mgPotassium: 939mgFiber: 4gSugar: 18gVitamin A: 1IUVitamin C: 70mgCalcium: 172mgIron: 4mg

Find this recipe online:

General Tso's tempeh (with Cauliflower Rice)

https://theflexitarian.co.uk/recipe-items/general-tsos-tempeh-with-cauliflower-rice/