Dinner, Gluten Free Vegan, Lunch

General Tso’s Tempeh

 

generaltsovegan

A plant based twist on the favorited classic – General Tso’s TEMPEH!


General Tso’s Tempeh

Vegan, Gluten-Free, Refined Sugar-Free, Nut-Free

Yield: 1-2 servings

ingredients:

1 8oz package of gluten free tempeh
1 tsp arrowroot or cornstarch
2 tbsp grapeseed oil or coconut oil
1/4-1/2 of a yellow/red/orange bell pepper, diced (optional)
1 cup distilled/purified water

{general tso’s marinade – healthy style}
1 tbs + 1 tsp arrowroot (or cornstarch) mixed with 2 tbsp cold distilled/purified water
2 tbsp liquid aminos
1 tbsp ginger root, finely minced
1 tbsp garlic, finely minced
1 tbsp white vinegar
1 tbsp vegetable broth
1-2 tsp crushed red pepper flakes
4 tbsp coconut nectar or brown rice syrup
1 cup distilled/purified water

instructions:

cut tempeh into 3/4-inch cubes, or into desired sizes. add all the marinade ingredients into a ziplock bag and allow to marinate for 15 minutes or longer, up to overnight for more flavor – if you refrigerate, allow to warm to room temp before cooking. drain marinated sauce into sauce pan. add in 1 cup of water to the sauce and bring to a boil over high heat. cook for several minutes, stirring continuously. due to the sugar in the coconut nectar the sauce can burn quickly so watch closely. as soon as sauce turns into a thick consistency (this takes some time, but be patient it will happen) remove from heat. let sauce slightly cool. place cut tempeh in a clean ziplock bag, add in starch and shake well. make sure all the tempeh is coated with the starch. heat skillet with oil over medium heat. add tempeh and cook until golden-brown. you may have to turn the heat up to medium-high. when tempeh starts to golden add in bell peppers and cook for 2-3 minutes, stirring often. remove from skillet and add to sauce.

serve with brown rice or grain of choice and add some steamed or stir-fried broccoli/broccolini if you’d like. enjoy!


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