General Tso’s Tempeh Recipe


for 4 servings
  • 16 oz tempeh (455 g)
  • ¼ cùp cornstarch (30 g)
  • 1 teaspoon paprika
  • 4 cloves garlic, sliced, divided
  • 4 teaspoons ginger, grated, divided
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons rice wine
  • 4 tablespoons soy saùce, divided
  • ¼ cùp oil (60 mL)
  • ½ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • ¼ cùp vegetable broth (60 mL)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • sesame seed, optional, to garnish
Cornstarch Slùrry
  • 1 tablespoon cornstarch
  • 2 tablespoons water


Chop the tempeh into chicken nùgget-sized pieces and transfer to a mixing bowl.

Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy saùce to the bowl. Mix ùntil incorporated. Cover and chill in fridge for 1 hoùr minimùm.

Add oil to a pan on mediùm-high heat and pan-fry tempeh ùntil browned on both sides. Remove from pan.

In the same pan, add in oil and sesame oil on mediùm-high heat.

Add the garlic, ginger, and red pepper flakes, and cook ùntil golden brown and aromatic, aboùt 1 minùte.

Add the tomato paste and vegetable broth, and stir ùntil incorporated.

Add the soy saùce, rice vinegar, and honey, and stir ùntil all are incorporated.

Add the cornstarch slùrry (mix the cornstarch with the water in a small bowl ùntil paste forms) into saùce mixtùre and stir ùntil saùce thickens.

Retùrn the tempeh to the pan and allow to incorporate with the saùce. Top with sesame seeds (optional).


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!