This is a vegan and gluten-free take on the traditional General Tso's Chicken. It has crispy tempeh cubes covered in a tasty sauce that tastes like garlic, ginger, and sesame oil.
Ingredients:
- 1 block tempeh, cut into cubes
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes optional
- Green onions, sliced, for garnish
- Cooked rice, for serving
Instructions:
Coat tempeh cubes in cornstarch, shaking off excess
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat
Add tempeh cubes and cook until golden and crispy, about 5-7 minutes
Remove tempeh from skillet and set aside
In the same skillet, add remaining tablespoon of vegetable oil
Add garlic and ginger, saut for 1-2 minutes until fragrant
Add soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, and red pepper flakes if using to the skillet
Stir to combine and bring to a simmer
Add cooked tempeh back to the skillet, tossing to coat in the sauce
Cook for an additional 2-3 minutes until heated through and sauce has thickened
Serve General Tso's tempeh over cooked rice, garnished with sliced green onions
Enjoy!
