This is one of William's favorite asian dishes. Since he is the amazing husband that he is and he "gave up bacon for a girl" I try very hard to re-create all of the things he likes to eat Vegan style. This was my version of this recipe after studying several other recipes and seeing what ingredients we had on hand at home.
General Tao's Tempeh
Serves 3-4
Time: 30 minutes
Ingredients
1 Package Tempeh, sliced
2 Cups Water
1 No-Chicken Bullion Cube
1 Clove Garlic, minced
1 Crown Broccoli
1/2 Tbsp powdered Ginger
1 Tbsp Lemon Juice
4 Tbsp Raw Sugar
3 Tbsp Soy Sauce
2 tsp Chili Paste
1 Tbsp White Vinegar
1/2 Tbsp Sherry (optional)
Salt and Pepper to taste
1 1/2 Tbsp Cornstarch dissolved in 2 Tbsp Warm Water
Brown Rice
*Marinate sliced tempeh in 2 cups water with bullion dissolved for at least an hour up to overnight
*Remove tempeh from stock and cook in pan until golden (5-10 minutes). Save stock as you will be adding 1 Cup of it to sauce later.
*Add broccoli and cook until bright green (3-5 minutes)
*In a separate pan fry the garlic, ginger, and chili paste with a drizzle of oil (2 minutes)
*Add remaining ingredients including 1 Cup stock to seasonings in pan and cook over med-high heat for about 3 minutes whisking continuously. (To make this easier, I combined all ingredients except cornstarch mixture in a bowl prior to adding to pan)
*Remove from heat and add Tempeh and Broccoli to sauce pan, toss or stir to coat.
*Serve over brown rice
September 1, 2010 at 2:08 PM
Added bonus: no MSG coma afterwards
September 2, 2010 at 4:40 PM
this was amazing. hands down.
September 27, 2010 at 7:12 PM
This was fantastic. I made my sauce real spicy, fried the tempeh, and used basmati rice. Thanks for the recipe, Missy.