General Tso’s Tempeh

Ingredients （yields : 4 servings)

• 200 g tempeh

• 1 egg

• 1 tsp salt

• 1 tsp + ½ cup sugar

• ½ cup + 2 tsp cornstarch

• 1 pot of frying oil

• 2 tbsp peanut oil

• 3 tbsp chopped green onion

• 1 tsp minced garlic

• ¼ cup soy sauce

• 1 tbsp rice vinegar

• 1 tbsp grilled sesame oil

• 3 tbsp vegetable broth

• 1½ tsp cayenne pepper

• ¼ tsp ground ginger

• ¼ cup water

• 1 tbsp minced herbs

• 1 tsp orange zest

Realisation

1. Slice the tempeh into 1 cm thick pieces;

2. Steam the tempeh for 15 minutes;

3. Whisk the egg, salt and 1 teaspoon of sugar together until combined;

4. Dredge the tempeh in the egg mixture, then in ½ cup of cornstarch, ensuring the tempeh is evenly coated;

5. Heat the frying oil to 200ºC, then fry the dredged tempeh until golden and set aside;

6. Heat the peanut oil in a skillet over high heat, then add the green onions and garlic and cook until fragrant, about 2 minutes;

7. Add the soy sauce, rice vinegar, toasted sesame oil, broth, ½ cup of sugar, cayenne pepper, and ground ginger; bring to a boil and cook for 3 minutes;

8. Whisk 2 teaspoons of cornstarch and water together until dissolved, then stir it into the sauce;

9. Bring the sauce back to a boil and cook until it thickens, about 1 minute;

10. Add the fried tempeh to the sauce and cook until the tempeh is heated through and well coated with the sauce;

11. Plate the dish, then garnish with the minced herbs and orange zest;

12. Serve and enjoy!