General Tso’s Tempeh
Ingredients
- 2 tbsp coconut aminos or tamari
- 1 tbsp apple cider vinegar ACV
- 1 pckg tempeh cut into 1-2 inch pieces
- 4 tbsp cornstarch
- 4 cloves garlic minced
- 1-2 tbsp Avocado oil for cooking tempeh and garlic
- 1 broccoli head steamed
- 1 pckg of chickpea noodles boiled and drained
- Sauce:
- 3 tbsp coconut aminos or tamari
- 3 tbsp apple cider vinegar ACV
- 3 tbsp veggie broth or water
- 1 tbsp toasted sesame oil
- 3 tbsp maple syrup or coconut sugar
- 1 tbsp cornstarch
- 1/4 tsp cayenne powder
Instructions
- Mix coconut aminos and ACV in a bowl until well combined.
- Add chopped tempeh to the bowl and let rest for 15-30 minutes.
- Now put the marinated tempeh into a large plastic bag with cornstarch and toss to coat.
- Using a large skillet, add a little oil to the medium-high heated pan.
- Cook the tempeh until all sides are golden brown.
- Remove tempeh from the pan and set aside in a bowl.
- Add more oil and garlic to the skillet.
- Cook over medium-high heat for about 1-2 minutes, stirring frequently until golden brown.
- When done, turn off the heat and leave garlic in the skillet for sauce recipe.
- Sauce instructions:
- Mix all the ingredients in a bowl until well combined.
- Add sauce to the skillet with garlic and cook until it thickens, stirring frequently.
- Now add the tempeh, stir and cook for 1 to 2 minutes.
- Remove pan from heat and serve with broccoli rice and noodles.
- Garnish with sesame seeds and chopped chives.
- Enjoy!