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General Tso’s Tempeh

A sassy and saucy dish that’s delish!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Servings: 4
Calories: 278kcal


  • 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


  • 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!


Any vegetables and whole grain can be enjoyed with this saucy dish!


Calories: 278kcal | Carbohydrates: 30g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 408mg | Potassium: 293mg | Fiber: 1g | Sugar: 9g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg
General Tso’s Tempeh (2)

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