General Tso's Tempeh

Cut the tempeh into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add tempeh pieces and set aside for two hours (I set aside for 10 minutes and it works fine). In a non stick skillet, fry the tempeh with 2 tbsp oil until golden brown on all sides. Set cooked tempeh aside. In a non-stick skillet, on high heat, heat remaining 2 tbsp of the oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the tempeh and stir quickly. Add sugar, soy sauce, vinegar and cornstarch mixed with broth. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4.