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General Tso’s Tempeh: Vegan and Gluten-Free Recipe

My General Tso’s Tempeh is a flavorful, vegan take on the classic takeaway favorite. This version skips deep-frying and focuses on a saucy, citrus-kissed glaze that clings to tender tempeh cubes. It’s quick to prepare, packed with savory and sweet notes, and pairs perfectly with steamed rice and a side of greens for a complete meal.

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This is a non-fried version of General Tso’s tempeh with a bright citrus twist. For a larger, more balanced plate add blanched broccoli, bok choy, or stir-fried carrots. Tempeh soaks up flavors well — I often either marinate it for a few hours or simmer it in the sauce mixture so the pieces pick up more depth. If you need a gluten-free option, choose tamari or a certified gluten-free soy sauce. Tofu or firm bean-patty cubes also work as substitutes.

Family-tested: this recipe is simple enough that readers of all experience levels can make it. Use freshly squeezed orange juice if available for the best aroma and brightness.

General Tso’s Tempeh

By: Richa

Prep: 10 mins   Cook: 30 mins   Total: 40 mins

Servings: 1 serving   Course: Main Course   Cuisine: Chinese

General Tso's tempeh served on a white plate with rice

My General Tso’s Tempeh recipe is sure to satisfy your takeaway cravings with bold flavors, a touch of citrus, and a sticky-sweet-spicy sauce that caramelizes lightly on the tempeh.

Ingredients

  • 3/4 cup cubed tempeh (about 4 oz)
  • 1/2 cup water
  • 2 tsp soy sauce or tamari
  • 1 tbsp orange juice (freshly squeezed recommended)
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1 tsp raw sugar
  • 1 tsp oil
  • 2 garlic cloves, chopped
  • 1/2 tsp finely chopped fresh ginger
  • 1 tbsp soy sauce/tamari
  • 2 tsp raw sugar
  • 2 tsp orange juice
  • 1/2 tsp chili flakes, or Sriracha to taste
  • 1 tsp white wine or rice vinegar
  • 1/2 tsp sherry (optional)
  • 2–3 tsp vegan hoisin sauce (adjust to taste; about 2 tsp used)
  • 1/2 tsp sesame oil
  • 1 tbsp cornstarch mixed in 1/3 to 1/2 cup water (depending on desired sauce thickness)

Instructions

  1. In a medium deep pan, combine the tempeh, 1/2 cup water, 2 tsp soy sauce, 1 tbsp orange juice, ginger powder, garlic powder, and 1 tsp raw sugar. Mix well.
  2. Cover and cook over low heat until the liquid is absorbed, about 12–15 minutes. Alternatively, you can marinate the tempeh in this mixture for 30 minutes before cooking for more flavor.
  3. In another pan, heat 1 tsp oil over medium heat. Add the cooked tempeh and sauté for about 2 minutes, turning occasionally, until some sides are lightly browned and crisp.
  4. Add the chopped garlic and fresh ginger; cook for about 30 seconds until fragrant.
  5. Add 1 tbsp soy sauce, 2 tsp raw sugar, 2 tsp orange juice, chili flakes or Sriracha, white wine or rice vinegar, sherry (if using), hoisin sauce, sesame oil, and the cornstarch slurry.
  6. Stir to coat the tempeh and cook on low-medium heat until the sauce thickens and becomes glossy, about 5–7 minutes. Taste and adjust salt, sweetness, or heat as needed because different brands of sauces vary in flavor intensity.
  7. Serve hot over steamed white or brown rice. Garnish with chopped green onions and, if desired, a slice of mandarin or orange for extra brightness.

Notes

You can add blanched or steamed broccoli to the pan after browning the tempeh and continue with the sauce so the vegetables heat through and pick up the sauce. Other vegetables that work well are bok choy and sliced carrots. If doubling or tripling the recipe, you may need a little more cornstarch to reach the same sauce consistency. Add extra red pepper flakes or Sriracha for more heat.

Nutrition

Calories: 432 kcal, Carbohydrates: 42 g, Protein: 25 g, Fat: 19 g, Saturated Fat: 3 g

Sodium: 502 mg, Potassium: 512 mg, Sugar: 16 g

Vitamin A: 295 IU, Vitamin C: 17.4 mg, Calcium: 149 mg, Iron: 3.9 mg

Nutrition information is automatically calculated and should be used as an approximation.

This recipe is versatile and forgiving: swap tempeh for tofu, scale the sauce quantities to suit your taste, and add vegetables for color and nutrition. It works well for meal prep — store sauce and tempeh separately and reheat together to maintain texture.

Small changes yield different results: marinating tempeh intensifies flavor; simmering it in the sauce produces deeper caramelization. For a gluten-free plate, be sure to use tamari and gluten-free hoisin if available.

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