General Tso's Meatballs

General Tso's Meatballs

General Tso's is one of those takeaway classics we absolutely had to give the plant-based treatment, and honestly this version is just as good as anything you'd order on a Friday night. The vegan meatballs soak up that sticky, sweet, tangy sauce so well, and the ginger and garlic hit you with this incredible warmth that just makes the whole thing sing. It's bold, it's saucy, and it comes together in just 20 minutes which still kind of blows our minds every time we make it. If you've got rice on the go and this sauce bubbling away, your kitchen is going to smell absolutely incredible. Make it tonight, you won't regret it.

Cook: 20 min
Serves 4

Before You Start

  • Microplane or grater (for ginger & garlic)
  • Small glass (for cornstarch slurry)
  • Kitchen paper & plate (for draining meatballs)

Ingredients

  • 1 tbsp vegetable oil
  • 12 plant-based meatballs
  • 1 tsp vegetable oil
  • 2 tsp rice vinegar
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 inches of ginger
  • 35ml light soy sauce
  • 1 garlic clove
  • 1 ½ tbsp hoisin sauce
  • 100ml vegetable stock
  • Pinch of chilli flakes
  • 2 tbsp sesame seeds
  • basmati rice - enough for 4 people
  • 2 spring onions

Method

1

Cook the meatballs

  • Warm 1 tbsp of vegetable oil in a frying pan over a medium heat
  • Add the vegan meatballs to the pan and stir for 4-5 minutes until cooked through
  • Transfer the meatballs to the kitchen roll lined plate
2

Make the sauce

  • Peel the garlic and ginger and grate
  • Prepare the vegetable stock (if using a cube)
  • Warm the remaining vegetable oil in the saucepan over medium heat, add the garlic and ginger and stir for 30 seconds
  • Add the rice wine vinegar, light soy sauce, hoisin sauce, vegetable stock, brown sugar, maple syrup and chilli flakes to the pan and stir for 2 minutes
  • Mix the cornstarch and water in a small glass to form a slurry
  • Add the slurry to the pan, stir to combine and turn the heat down to a very low simmer
3

Prepare the rice and garnishes

  • Cook the rice according to packet instructions
  • Trim and finely slice the spring onions
4

Finish the General Tso Meatballs

  • Add the meatballs to the saucepan, turn up the heat and stir to coat
  • Plate up the rice, spoon over the meatballs, garnish with spring onions, sesame seeds and serve immediately

Tips & Variations

  • Make it spicier: We love adding a good pinch of chilli flakes or a drizzle of chilli oil to the sauce if you want that proper takeaway heat. Start small and taste as you go.
  • Serve it up right: This is brilliant over steamed jasmine rice, but it's also great with noodles if that's what you've got in the cupboard. Either way, pile it high.
  • Batch the sauce: The General Tso's sauce keeps really well in the fridge for a few days, so make a double batch and use it on tofu, noodles, or roasted cauliflower later in the week.

Why This Works

The trick here is getting the meatballs properly golden before they go into the sauce, because that little bit of caramelisation on the outside gives them texture and stops them going soggy. What really makes the sauce sing is the balance of ginger and garlic together, so don't skimp on either. Trust us on this one, fresh grated ginger makes a proper difference over the jarred stuff.