This healthier, vegan General Tso's Tempeh features chunks of crispy fried tempeh, all drenched in that deliciously sweet, tangy and slightly spicy sauce we all love so much.
Cut the tempeh into bite size chunks and steam it for 10 minutes.
While this is happening, combine the ingredients for the sauce in a small saucepan and bring to a boil, whisking from time to time, then kill the heat and set aside.
If you want to fry your tempeh (if not, see note*), combine the tapioca flour, Chinese five spice, salt and ground white pepper in a large mixing bowl. Mix to combine and then throw in the pieces of steamed tempeh. Toss delicately until each piece is lightly coated with the spiced starch mixture, shaking off any excess.
Heat a few inches of oil in a large wok or deep frying pan until it registers about 340º. Fry the pieces of tempeh in batches, until crispy and golden brown, about 3 minutes.
Once all the tempeh has been fried, carefully transfer all the hot oil into a heat proof container (such as a large pyrex bowl or measuring cup) and return the tempeh to the wok or pan.
Pour in the sauce, bring to a simmer, then kill the heat.
Serve with cooked jasmine rice and steamed broccoli, or your own favorite sides.
Notes
*You could skip the frying part altogether and add the steamed tempeh directly to the sauce once it's come to a boil, then simmer for a few minutes to thicken and serve.