This sticky and sweet sesame General Tso’s Tempeh is the perfect healthier version of an Asian take-out classic typically laden with inflammatory oils, sugar, and starch. If you’re skeptical of tempeh or are not sure how to make it, then you have to try this recipe! This version of General Tso’s is pan fried and free from MSG, refined sugar, is gluten-free and 100% plant-based. If you want more healthy Asian-inspired recipes, try my One Pan Dumplings, Spring Roll in a Bowl, Thai Chopped Salad with Peanut Dressing, or Sweet Potato Noodle Japchae.
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Notes on Ingredients
- Tempeh: Use an 8 oz package of organic tempeh.
- Coconut Aminos: A healthy, low-sodium, and naturally gluten-free alternative to soy sauce! You can use regular soy sauce if you prefer.
- Potato Starch: Helps to thicken the sauce. Any kind of starch works here including corn starch, arrowroot, or tapioca.
- Maple Syrup: Liquid sweetener like honey (if not strict vegan) or agave work in place of maple syrup.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make General Tso’s Tempeh?
- Cut tempeh into triangles and grill on each side until golden brown.
- While tempeh cooks, make the sauce.
- When the tempeh is done, turn the stove down to a low simmer and add the sauce.
- Continuously stir the tempeh with the sauce until the sauce thickens.
- Once the tempeh is evenly coated and the sauce is thick, remove from heat and serve!
- Sprinkle sesame seeds on top and garnish with green onions.
- Step 1: First, cut the tempeh into triangles.
- Step 2: Then, grill on each side until golden brown. Make the sauce while the tempeh cooks.
- Step 3: Add the sauce to the pan with tempeh, turn to low heat, and simmer until the sauce thickens and tempeh is evenly covered is sauce.
- Step 4: Finally, garnish with sesame seeds and green onion and serve!
Commonly Asked Questions
Store this tempeh in the fridge as leftovers for up to 3 days in an airtight container. If you store the sauce and tempeh separate, it will last up to 5 days. Reheat in a pan on the stove or in the microwave.
This recipe is naturally gluten-free. If you or someone you are cooking for is celiac, be sure to use certified gluten-free ingredients to avoid cross contamination.
Yes! I would use one block of extra firm or high protein tofu and prepare it in a pan using the same method as the tempeh.
Sticky white rice, of course, along with a vegetable side! I think broccoli or green beans would pair deliciously with this meal. You could also serve the tempeh as a side with my Sweet Potato Noodle Japchae or Spring Roll in a Bowl. For dessert, I recommend something light and fruity like Dairy-Free Mango Pineapple Ice Cream.
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Extra Helpful Tips
- Adjust the spice to your liking by adding additional red pepper flakes or even adding chili oil.
- Keep the sauce and the tempeh separate in the fridge if you are making this ahead to keep it fresh for longer and then reheat them together in a pan.
- Use tofu instead of tempeh if you prefer it!
- Garnish with sesame seeds and green onion and serve with rice and veggies.
How to Store
Store this tempeh in the fridge as leftovers for up to 3 days in an airtight container. If you store the sauce and tempeh separate, it will last up to 5 days. Reheat in a pan on the stove or in the microwave.
If you tried this General Tso’s Tempeh or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
General Tso’s Tempeh (healthy & vegan)
Equipment
- 1 spatula
- 1 knife
- 1 mixing bowl small
- 1 whisk
Ingredients
- 1 8 oz package tempeh
- sesame seeds for garnish
- green onions for garnish
General Tso's Sauce
- ½ cup coconut aminos
- 2 tablespoon rice vinegar
- 1.5 tablespoon potato starch can sub arrowroot or tapioca starch
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil or sesame paste
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- red chili flakes optional for spice
Instructions
- Cut tempeh into triangles and grill in a pan on medium to high heat on golden brown on each side (about 3-4 minutes per side)
- While tempeh cooks, add all the sauce ingredients into a bowl and whisk together.
- Once the tempeh is done cooking, turn the stove down to a low simmer and add the sauce. Make sure to coat the tempeh evenly in the sauce.
- Continuously combine the tempeh with the sauce – you will notice it will almost immediately start to thicken.
- Once the tempeh is evenly coated and sauce is thick, remove from heat and serve!
- Sprinkle sesame seeds on top and garnish with green onions.
Andrea T. says
I had some steamed tempeh for BBQ tempeh when I happened upon this recipe. My lucky day !! My taste buds are still dancing. I love heat and chili flakes were a great addition.
Janice says
Another amazing recipe! This is going in our regular rotation.
Pat says
TJs tempeh is not GF. It has barley. Are there any brands without gluten? Thanks.
Danielle Keith says
There are many kinds of tempeh that are gluten free! Light life has a gluten free one, and so does the brand “hempeh”
Lexie says
My sauce never thickened was I supposed to wait to add the cornstarch at the end instead of mixing it in with sauce ingredients?
Everything tasted good though.
Sharon says
How many servings is this? And why do you omit the servings in many of your recepies?
Taylor From HealthyGirl Kitchen says
This will serve 2-3 people
Dee says
How many servings does one recipe make?
Taylor From HealthyGirl Kitchen says
About 2-3
Rick Maisto says
I love very spicy Chinese hot oil on my Gen Tsao’s. Do you have a way to create that spice level other than red pepper flakes?
Taylor From HealthyGirl Kitchen says
You could add the very spicy Chinese hot oil 🙂
Jordan Stacy says
This recipe will make you fall IN LOVE with tempeh!!! It is so good.