I absolutely adore asian influenced flavors as shown in examples A and B. One of my most favorite dishes when I ordered Chinese takeout in the past was General Tso’s Chicken. There is just something about its deliciously sticky, sweet, and slightly spicy flavors that I just crave. Today, I am pleased to share a revamped vegan and much healthier version using tempeh as the protein instead of chicken. It is simple to make and will certainly feed your jones for chinese take out. Get your chopsticks ready! (Or if you are like me and cannot operate chopsticks…use whatever works – fork, fingers, you get the idea.)
I don’t know about you guys, but I have found this summer to be an incredibly busy one. It is hard to believe that it is already July. Before you know it, the summer will be in the rear view mirror and winter will be peeking its head around the corner. When I signed into WordPress today, I was dumb-founded when I realized it has been nearly a month since I have posted an update to my blog. Yikes – where has the time gone?
I have to admit, June was a little crazy in the Breast Cancer Maven household. Early in the month, I found myself in and out of doctor’s appointments which is always a very stressful time for me. As much as I try to keep my “scanxiety” at bay, I am not always in the best place mentally to try and create during that time. On a positive note, as I reported in my previous post, all those tests came back negative and I am all set for another year. Yay Yay!
Mid June, my husband and I were involved in a car accident (totally not our fault) that left me with whiplash and requiring more doctors visits. Thankfully the injuries were minor and I should be as good as new after a some adjustments from the chiropractor.
In between all of these appointments, I have been creating recipes and making food for a few other side projects. I have been setting up as a vendor at a few local farmer’s markets and sharing my delicious vegan baked goods. I have also been working on recipes for a cookbook that will be a compilation of brand new recipes from some amazing vegan bloggers (more details on this later!).
Now that I have excused myself for my absence (hopefully you will as well), I look forward to resuming my blog updates and sharing some exciting stuff with you guys. This recipe is certainly amazing – I love this dish!
Really, this recipe is all about the sauce. This sauce is simple to put together using only a few ingredients and is the epitome of what a General Tso’s Sauce should be:
It is also fairly versatile as well. You could substitute tofu for the tempeh. The tempeh can be either fried or steamed. I prefer my tempeh to have a nice crispy coating on the outside before adding the sauce so I quickly toss my tempeh in cornstarch and fry (just like I did for my Buffalo Tempeh Sandwich). If you would like a lighter version, you can just steam the tempeh and toss it directly in the sauce. Either way works beautifully. I prepared this in a wok, but a large skillet would most definitely get the job done.
Since the tempeh is such a show stopper, I wanted to keep it simple with the sides. I went very traditional and served it with steamed broccoli and lightly fried rice. I also garnished with sesame seeds, fresh green onions, and dried thai chilies for a little extra pizzazz.
I think you will really enjoy this delicious yet simple rendition of one of my favorite take out meals. If you make this at home and would like to share, please tag me on Instagram @breastcancermaven or on Twitter @BC_Maven.
- 1-2 8 ounce packages of tempeh (organic is best)
- ¼ cup cornstarch (preferably Non-GMO)
- ½ tsp garlic powder
- ½ tsp paprika
- 1 TB avocado or olive oil
- avocado or olive oil (drizzle for the pan)
- 2 tsp ginger, minced
- 2 cloves of garlic, minced
- ½ cup vegetable broth
- 2 TB Tamari Sauce (or soy sauce if not gluten free)
- 2 TB tomato paste
- 1 TB rice vinegar
- 1 TB vegan hoisin sauce
- 2 tsp maple syrup
- Preheat a steaming pan.
- Cut the tempeh package into half or thirds.
- Steam the tempeh chunks for 10 minutes. Remove from heat, cut the tempeh into bite size chunks. (You can stop here if you prefer not to fry your tempeh and skip to the sauce prep instructions).
- Mix the cornstarch, garlic powder, and paprika and pour into a plastic bag.
- Lightly coat each piece of tempeh with the cornstarch mixture, shaking off any excess.
- Preheat a skillet on medium heat.
- When hot, coat the bottom of the pan with oil.
- Add the tempeh pieces.
- Cook the tempeh until golden brown.
- When crispy, remove from pan.
- Using the same pan, and add a drizzle more oil and toss in the fresh garlic and ginger.
- After a few minutes, mix veggie broth, soy sauce, rice vinegar, tomato paste, hoisin sauce, and maple syrup in the pan with the garlic and ginger.
- Add the tempeh and stir to coat each piece with sauce.
- Turn down the heat and saute for 5 minutes until the sauce thickens.