Tempeh Scaloppine Recipes

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GENERAL TSO'S TEMPEH RECIPE BY TASTY



General Tso's Tempeh Recipe by Tasty image

Here's what you need: tempeh, cornstarch, paprika, garlic, ginger, sesame oil, rice wine, soy sauce, oil, red pepper flakes, tomato paste, vegetable broth, rice vinegar, honey, sesame seed, cornstarch, water

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

16 oz tempeh
¼ cup cornstarch
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
½ teaspoon red pepper flakes
1 tablespoon tomato paste
¼ cup vegetable broth
1 tablespoon rice vinegar
1 tablespoon honey
sesame seed, optional, to garnish
1 tablespoon cornstarch
2 tablespoons water

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!

Nutrition Facts : Calories 531 calories, Carbohydrate 32 grams, Fat 36 grams, Fiber 0 grams, Protein 23 grams, Sugar 11 grams

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