Servings
Font
Back
General Tso's Tempeh
5 from 12 votes

General Tso's Tempeh

General Tso's Tempeh is a vegetarian take on the classic sweet and spicy dish, featuring cubed tempeh cooked and coated in a flavorful sauce made from soy sauce, orange juice, garlic, ginger, and spices. The tempeh simmers to absorb the sauce, then is crisped in a pan before finishing in a thickened glaze. It can be served hot with rice and garnished with scallions and mandarin slices.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 1 serving
Calories: 432 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. In a deep medium pan, add the tempeh, water, soy sauce, orange juice, ginger powder, garlic powder and sugar
  2. 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.
  3. In another medium pan, add 1 teaspoon of oil and heat on medium heat.
  4. Add the cooked tempeh and cook on medium heat for 2 minutes until some sides are brown/crisp.
  5. Add garlic cloves, ginger and cook for half a minute.
  6. Add the following; soy sauce, sugar, orange juice, chilli flakes, white wine, sherry, hoisin, sesame oil and cornstarch
  7. 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)
  8. 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

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%)

Nutrition Facts

Serving: 1 serving

Amount Per Serving

Calories 432

% 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.