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 TempehServes 3-4Time: 30 minutesIngredients1 Package Tempeh, sliced2 Cups Water1 No-Chicken Bullion Cube1 Clove Garlic, minced1 Crown Broccoli1/2 Tbsp powdered Ginger1 Tbsp Lemon Juice4 Tbsp Raw Sugar3 Tbsp Soy Sauce2 tsp Chili Paste1 Tbsp White Vinegar1/2 Tbsp Sherry (optional)Salt and Pepper to taste1 1/2 Tbsp Cornstarch dissolved in 2 Tbsp Warm WaterBrown 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