General Tso's Chick'n

A delicious plant-based version of General Tso's Chicken. This recipe is fast and easy to make and will kick your craving for Chinese-American food!

General Tso's Chicken is one of the most popular Chinese-American dishes. The dish is believed to be created by Peng Chuang-Kuei, a Taiwan-based Hunan cuisine chef. The dish is typically made from deep-fried chicken covered in a sweet and spicy sauce. For our plant-based version, we simply swapped the fried chicken for tempeh.

what is tempeh?

Tempeh is a traditional Javanese soy product. It is made from fermented soybean and a great alternative for meat. Tempeh is high in protein, prebiotics, and a wide array of vitamins and minerals. If tofu isn't your cup of tea, we recommend you try out tempeh!

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Serving Size: 2-3 People

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Description:

A delicious plant-based version of General Tso's Chicken. This recipe is fast and easy to make and will kick your craving for Chinese-American food!

Ingredients:

Tempeh

1 block of tempeh

3 cloves garlic, crushed

1 tbsp ginger, crushed

2 tbsp cornstarch

1 tbsp neutral tasting oil

Sauce

2 tbsp neutral tasting oil

3 cloves garlic, minced

2-3 chili pepper, minced

2 greens onions, minced

1/3 cup vegetable stock (we used mushroom stock)

1 tsp dark soy sauce

1 tbsp soy sauce

2 tsp apple cider vinegar (or rice vinegar)

2 tbsp maple syrup

1/4 tsp white pepper

1tbsp cornstarch 1tbsp water

½ tbsp sesame seeds, for topping

Instructions:

1. Place tempeh, garlic, and ginger in a medium-large-sized pot and cover with water. Bring to a simmer and allow to cool for at least 10 mins (30 mins if you have the time).

2. Remove tempeh from the pot and cut into cubes. In a mixing bowl coat the pieces with cornstarch and season with salt.

3. Bring a pan to medium-high heat and add oil. Cook your tempeh till all sides are golden brown. If you want veggies in the dish, this is the time to cook them.

4. While your tempeh cooks, prepare your sauce. In a medium bowl, combine vegetable stock, dark soy sauce, soy sauce, apple cider vinegar, maple syrup, and white pepper.

5. When your tempeh is cooked, move to a pate. Add more oil to your pan and add garlic, chili pepper, and green onion (leave some for garnish). Stir-fry for 3-5 minutes.

6. Add the liquid sauce to the pan. In the same bowl create your cornstarch slurry by combining cornstarch and water. Add the slurry to the pan till the sauce thickens.

7. Once the sauce is thick, add your tempeh and veggies to the pan and cook for another 3-5 minutes.

8. Transfer to a plate, add sesame & green onion, and enjoy!