Vegan General Tso's Sauce
That sticky, glossy takeout sauce you crave is completely achievable at home — and every single ingredient in this version is plant-based. Maple syrup steps in as the sweetener, delivering that signature caramelized depth without any honey, while hoisin, soy sauce, and rice vinegar build the bold, tangy backbone that makes General Tso's so irresistible. A touch of toasted sesame oil and chili garlic sauce round things out with warmth and a gentle kick. Fresh ginger and minced garlic go straight into the pan, so the aromatics bloom right into the sauce rather than getting lost. The cornstarch slurry is the secret to that thick, restaurant-style coating — once it hits the simmering liquid, the sauce transforms in under two minutes into something that clings beautifully to whatever you toss it with. This makes enough for four servings, so it's perfect for a weeknight dinner or meal-prep batch cooking.
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup soy sauce
- 3 tbsp rice vinegar
- 3 tbsp maple syrup
- 2 tbsp hoisin sauce
- 1 tbsp tomato paste
- 1 tbsp toasted sesame oil
- 1 tsp chili garlic sauce
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely minced
- ½ cup vegetable broth
For the slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- 1
In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain. Set aside.
- 2
In a small saucepan, combine the soy sauce, rice vinegar, maple syrup, hoisin sauce, tomato paste, sesame oil, chili garlic sauce, ginger, garlic, and vegetable broth. Whisk to combine.
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