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General Tso’s Tempeh

This vegan twist on a classic takeout dish is both delicious and healthy! With crispy tempeh bites smothered in a tangy and slightly sweet sauce, this dish is sure to satisfy your cravings.

Tasty Team
85% would make again


for 4 servings

  • 16 oz tempeh (455 g)
  • ¼ cup 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 sauce, divided
  • ¼ cup oil (60 mL)
  • ½ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • ¼ cup vegetable broth (60 mL)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • sesame seed, optional, to garnish

Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Nutrition Info

  • Calories 365
  • Fat 20g
  • Carbs 26g
  • Fiber 0g
  • Sugar 7g
  • Protein 23g

Estimated values based on one serving size.


  1. Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
  2. 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.
  3. Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
  4. In the same pan, add in oil and sesame oil on medium-high heat.
  5. Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
  6. Add the tomato paste and vegetable broth, and stir until incorporated.
  7. Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
  8. 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.
  9. Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
  10. Enjoy!
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