General Tsos Tempeh Recipe By Tasty

Steps:

• Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
• Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
• Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
• In the same pan, add in oil and sesame oil on medium-high heat.
• Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
• Add the tomato paste and vegetable broth, and stir until incorporated.
• Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
• Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
• Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
• Enjoy!

Steps:

• In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
• In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
• Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
• Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
• In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
• Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
• Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
• Add cooked chicken pieces, stirring them to coat with the sauce.
• Remove from heat and garnish with green onions and rice.
• Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
• Enjoy!

Steps:

• Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).
• Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom). Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.
• Add chicken and brown. Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
• Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
• Serve over rice.