General Tso's Tempeh. Vegan Glutenfree

veganricha.com

Jeri Danielle

¾ cup ( 124.5 g) of cubed Tempeh 4 oz

½ cup ( 125 ml) water

2 teaspoon soy sauce

1 Tablespoon orange juice I used freshly squeezed Satsuma juice

½ teaspoon ( 0.5 teaspoon) ginger powder

½ teaspoon ( 0.5 teaspoon) garlic powder

1 teaspoon raw sugar

1 teaspoon of oil

2 garlic cloves chopped

½ teaspoon ( 0.5 teaspoon) finely chopped ginger

1 tablespoon soy sauce/tamari

2 teaspoon raw sugar

2 teaspoons orange juice

½ teaspoon ( 0.5 teaspoon) chili flakes or Sriracha to taste

1 teaspoon white wine or rice vinegar

½ teaspoon ( 0.5 teaspoon) sherry optional

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

½ teaspoon ( 0.5 teaspoon) sesame oil

1 Tablespoon cornstarch mixed in ⅓ to ½ cup of water depending on your preference of quantity and consistency of sauce.

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