General Tso's Tempeh

Written By Brittany Jaroudi

General Tso's Tempeh

By: The Jaroudi Family

Makes 4

 

Ingredients:

8 oz tempeh*(227 g)

2 Tbsp tapioca starch or arrowroot starch

 

3 cups broccoli florets, cut in half lengthwise (250 g)

2 cups Bok choy chopped (140 g)

 

Sauce

1 cup vegetable broth

1/8 cup rice vinegar

1/8 cup blackstrap molasses

2 Tbsp tomato paste

2 Tbsp date paste

2 Tbsp tapioca starch or arrowroot starch

1 Tbsp white miso paste

2 garlic cloves, minced 

½ tsp Chinese five spice powder

¼ tsp ground ginger   

 

2 cups cooked whole grain (farro, quinoa, millet, buckwheat, oat groats)

2 Tbsp sesame seeds

 

Directions:

1.)   Cube the tempeh into about 30 bite-sized cubes. Place cubed tempeh in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. 

 

2.)   In a medium bowl, add the steamed tempeh and tapioca starch. Toss to coat well and preheat the oven to 250 degrees. Add the coated tempeh cubes to a baking sheet lined with parchment paper. Bake for 15 minutes.

 

3.)   In a sauté pan, add the chopped Bok choy and broccoli florets, and water, and sauté until desired tenderness.

 

4.)   Whisk together the sauce ingredients and add to the sauté pan. Cook on medium heat until the sauce thickens slightly and the vegetables are coated. Add the baked tempeh to the sauce and turn off the heat.

 

5.)   Enjoy served over cooked whole grain, and lastly sprinkle sesame seeds over the top.

Notes: Swap the tempeh for: extra firm tofu, soy curls, or chickpeas

Brittany Jaroudi
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