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Parve
Easy
30 Minutes
Diets 
This is the plant-based version of the Chinese takeout favorite General Tso’s Chicken. The tempeh is pan-fried and the sticky sweet sauce tastes like the real thing. Serve with your favorite grain and a quick-pickled salad for a delicious supper. This delicious and easy tempeh dinner is pan-fried and perfect for Chanukah! We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends. To watch Alison’s takeover, click HERE.
16 ounces tempeh
1/4 cup cornstarch
4 cubes Dorot Frozen Garlic (or 4 fresh garlic cloves, minced)
2 cubes Dorot Frozen Ginger (or 2 teaspoons fresh grated)
2 tablespoons Gefen Sesame Oil
2 tablespoons rice vinegar
4 tablespoons soy sauce or tamari (low sodium)
1/4 cup vegetable broth
2 tablespoons honey
2 tablespoons brown sugar
2/3 cup oil (or more), divided
Slice the tempeh into 1/2-inch slices to make small baton-like pieces. Coat each piece with cornstarch and set aside. Add four tablespoons of oil to a pan on medium-high heat and pan fry tempeh until browned on both sides. Remove from pan and put into a bowl. Repeat until all tempeh is pan fried.
Using the same pan, drizzle about a tablespoon of oil into the pan and sauté the ginger and garlic until fragrant. about 30 seconds. Add the sesame oil, rice vinegar, soy sauce or tamari, vegetable broth, honey, and brown sugar. Stir and simmer for about five minutes until slightly thickened.
Pour sauce over tempeh, mix so all the pieces get coated with the sauce and let the tempeh rest in the sauce for about five more minutes. Serve with rice and sprinkle with sesame seeds and scallions if desired.
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