General Tso's Tempeh. vegan glutenfree

This is non fried version of the General Tsos saucy Tempeh with a citrusy twist. Add some blanched Broccoli or bok choy to it for a bigger portion and some greens. You know who reads my blog on her Iphone these days? My mom! She has one from her visit here in october and she is adept at all things I- ... Ipad, Iphone. She reads the blog and gets her own creative ideas and makes things.. She saw my Naan post and made some with baking powder, yogurt and whole wheat flour and surprised Dad!

I usually either marinate the tempeh for a few hours or cook it in broth, for a more flavorful result. Tempeh and soy sauce or other sauces can have gluten. Use glutenfree version to make it gf. You can use Tofu or bean patty cubes instead of Tempeh.
Also, Thank you Laura from GlutenfreePantry for the Liebster award!
Some other versions to help use Tempeh to sub meat.. Try the Tempeh Seekh Kebab patty, its a long recipe, but with all the spices and crumbled tempeh, there is no beany taste or texture! Or Try some of the Indian curries like Kadhai Tempeh and Cauliflower.

Method: Serves 1.

In a deep medium pan, add 3/4 cup of cubed Tempeh(4 oz), 1/2 cup water, 1 teaspoon soy sauce, 1 Tablespoon orange juice( I used freshly squeezed Satsuma), 1/2 teaspoon ginger powder, 1/2 teaspoon garlic powder, 1 teaspoon raw sugar. Mix well and cook covered on low heat, until all liquid is absorbed(12-15 minutes).You can also marinate the tempeh in the mix for half an hour before cooking.

In another medium pan, add 1 teaspoon of oil and heat on medium heat.

Add the cooked tempeh and cook on medium heat for 2 minutes until some sides are brown/crisp.

Add 2 garlic cloves chopped, and 1/2 teaspoon finely chopped ginger and mix for half a minute.

Add the following

1+ Tablespoon soy sauce/tamari

1 teaspoon raw sugar (raw sugar is sweeter than white refined sugar)
2 teaspoons orange juice

1/2 teaspoon chili flakes or Sriracha

1 teaspoon white wine or rice vinegar

1/2 teaspoon sherry(optional)

2-3 teaspoons vegan hoisin sauce to taste (I used just about 2 tsp)

1/2 teaspoon sesame oil

2 teaspoons cornstarch mixed in 1/3 to 1/2 cup of water(depending on your preference of quantity and consistency of sauce).

Mix well to coat and cook on low-medium heat until the sauce thickens(5-7 minutes). Adjust spice and sauces if needed to taste.(depends on the sauce brands, each has different flavor depth)

Serve hot with a cup of white or brown rice, topped with chopped green onions/scallions and a slice of mandarin orange.

You can add blanched/steamed broccoli to the pan once the tempeh is browned and continue with the rest of the steps. Other veggies that can be added.. bok choy, carrots. I was out of broccoli, since hubbs wanted the pickle spice Broccoli curry day before:)
The recipe can be easily doubled or tripled, add red pepper flakes to taste and you might need more cornstarch to thicken the sauce.

This saucy Tempeh is headed to Slightly indulgent Tuesdays, Allergy friendly friday and Citrus Blog hop

This year, lets reduce our plastic dependence. Reuse, Reduce and Recycle. 85% of consumer plastic waste ends up in Landfills or elsewhere in the US. A good amount of that ends up in the Oceans. Over 7 million tons of plastic in the Pacific, spanning an area twice the size of texas, destroying our oceans and harming our food chains. Read more here http://en.wikipedia.org/wiki/Great_Pacific_Garbage_Patch