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General Tso’s Tempeh

 

General Tso’s is actually a Chinese-American dish, premiering at a restaurant in New York City in the 1970’s. It was later introduced in China, but was not popular, due to the Chinese finding it too sweet.


I’ve cut back on the sugar, but spiced up the sauce, for a more interesting flavor.

COOKING TEMPEH: Heat 3 Tb. oil in a 10 inch fry pan. Fry tempeh until golden brown, about 3 minutes per side, adding more oil after flipping. Remove and drain.


COOKING: Heat wok, add 1 Tb. oil. Add broccoli. Stir-fry 1 minute. Add 2 Tb. water and pinch of salt and sugar. Cover and steam 1 to 2 minutes. Drain and place on the serving platter.


Add 1 Tb. oil to the 10 inch fry pan. Add garlic, ginger, scallions and chili paste. Stir 30 seconds, until fragrant. Add sauce, and bring to boil. Add tempeh. Heat and stir 1 to 2 minutes more. Place the tempeh on the platter, next to the broccoli and serve.

1 package tempeh, cubed


2 cups broccoli flowers


2 tsp. garlic, minced


1 tsp. ginger, minced


1/4 cup scallions, finely sliced


1/4 to 1/2 tsp. chili paste


Sauce:


1 Tb. sugar


2 Tb. Hoisin Sauce


1 1/2 Tb. low salt soy sauce


1 1/2 Tb. water


1 Tb. white rice vinegar


1 tsp. cornstarch


1 1/2 tsp. dry sherry