General Tso's Tempeh
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
1 serving
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Calories
432 kcal
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Course
Main Course
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Cuisine
Chinese
General Tso's Tempeh
Description
This recipe begins by simmering cubed tempeh in a mixture of water, soy sauce, orange juice, ground garlic and ginger, and raw sugar until the liquid is absorbed and the tempeh is infused with flavor. The tempeh is then pan-fried in oil until it develops browned, crisp edges. Fresh garlic and ginger are added briefly for aroma before a sauce composed of soy sauce, sugar, additional orange juice, chili flakes, white wine or rice vinegar, optional sherry, hoisin sauce, and sesame oil is poured over.
The sauce is thickened with cornstarch mixed with water and cooked until glossy and coating the tempeh pieces. The spicy-sweet sauce balances heat from chili flakes and tang from orange juice with the savory umami of soy and hoisin. The tempeh provides a firm texture that holds up well to simmering and frying.
Serve the dish hot atop white or brown rice and garnish with chopped green onions and mandarin orange slices to complement the flavors. The recipe can also incorporate vegetables like steamed broccoli, bok choy, or carrots added after browning the tempeh for variety and nutrition.
The sauce's consistency can be adjusted by varying the cornstarch amount. The recipe scales easily and can have spice levels adjusted by chili flakes or Sriracha. Nutritional values are given per serving.
Ingredients
- 3/4 cup tempeh 4 oz, cubed
- 1/2 cup water
- 2 teaspoon soy sauce
- 1 Tablespoon orange juice I used freshly squeezed Satsuma juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 teaspoon raw sugar
- 1 teaspoon of oil
- 2 garlic chopped, cloves
- 1/2 teaspoon ginger finely chopped
- 1 tablespoon soy sauce or Tamari
- 2 teaspoon raw sugar
- 2 teaspoons orange juice
- 1/2 teaspoon chili flakes or Sriracha to taste
- 1 teaspoon white wine or rice vinegar
- 1/2 teaspoon sherry optional
- 2-3 teaspoons hoisin sauce I used just about 2 tsp, vegan, to taste
- 1/2 teaspoon sesame oil
- 1 Tablespoon cornstarch depending on your preference of quantity and consistency of sauce, mixed in 1/3 to 1/2 cup of water
Instructions
- In a deep medium pan, add the tempeh, water, soy sauce, orange juice, ginger powder, garlic powder and sugar
- Mix well and cook covered on low heat, until all liquid is absorbed(12-15 minutes).You can also marinate the tempeh in the mix for half an hour before cooking.
- In another medium pan, add 1 teaspoon of oil and heat on medium heat.
- Add the cooked tempeh and cook on medium heat for 2 minutes until some sides are brown/crisp.
- Add garlic cloves, ginger and cook for half a minute.
- Add the following; soy sauce, sugar, orange juice, chilli flakes, white wine, sherry, hoisin, sesame oil and cornstarch
- Mix well to coat and cook on low-medium heat until the sauce thickens(5-7 minutes). Adjust spice and Sauces if needed to taste.(depends on the sauce brands, each has different flavor depth)
- Serve hot with a cup of white or brown rice, topped with chopped green onions/scallions and a slice of mandarin orange.
Notes
- Add blanched or steamed vegetables like broccoli, bok choy, or carrots after browning tempeh to extend the dish.
- The recipe can be doubled or tripled; adjust cornstarch to maintain sauce thickness when scaling.
- Modify spiciness by increasing red pepper flakes or adding Sriracha to taste.
- Nutritional values provided correspond to one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 502mg | 21% |
| Potassium | 512mg | 11% |
| Sugar | 16g | 32% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 149mg | 15% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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