Kung Pao Tempeh

This vegan version of Kung Pao substitutes tempeh for the meat, creating a high-protein plant-based dish. This Kung Pao Tempeh is also completely WFPB. It's gluten-free and oil-free.

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Kung Pao is a Sichuanese dish, traditionally made with cubed chicken. But in this plant-based version, we're using tempeh instead.

I love using tempeh in my cooking because it is a great source of protein. Tempeh is made from fermented soybeans, and soybeans are one of the best vegan protein sources.

Since tempeh is actually whole soybeans, it tends to be heartier and more meat-like than tofu. So it's easier to get the texture you want in a dish like this Kung Pao.

Jump to:

• What is Kung Pao?
• Why I love this Kung Pao Tempeh
• Ingredient Notes & Substitutions
• How to make Kung Pao Tempeh
• Recipe Prayer
• More Asian-inspired vegan recipes
• Tried this recipe?
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• 💬 Comments

What is Kung Pao?

Kung Pao is a spicy, stir-fried Chinese dish originating from the Sichuan region of China. The dish is typically made with cubes of chicken, but there are other variations made with shrimp or beef.

The protein is cooked with peanuts, vegetables, and chili peppers. And the Sichuan version also includes Sichuan peppercorns (something I've included in this recipe).

This Kung Pao Tempeh is a whole food plant-based version of the Chinese recipe. It's made with tempeh and is gluten-free and oil-free.

Why I love this Kung Pao Tempeh

• Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free. It's also very high in protein and fiber.
• Hearty, healthy dinner - veggies, tempeh, and rice cover all the food groups and nutrients you should be striving to eat for as part of a balanced diet; there's tons of protein and fiber
• Vegan version of a traditional recipe - I love veganizing traditional recipes because many recipes like this are already full of flavor and just need a few tweaks to become plant-based

Ingredient Notes & Substitutions

It seems like there are a lot of ingredients in this recipe. But don't get overwhelmed. Many of the ingredients are used in a few different ways.

I've also provided notes on substitutions and omissions.

Tempeh Ingredients

• Tempeh: look for tempeh in the refrigerated vegan section of the grocery store. I love the "original" variety from Ligthlife.
• Soy Sauce, Tamari, or Liquid Aminos: any of these three will work. If you need to be completely gluten-free, use tamari or liquid aminos.
• Rice Vinegar
• Cornstarch: you can also use arrowroot

Peanuts

• Peanuts: raw peanuts are ideal, but if you can't find any, look for lightly roasted peanuts instead

Sauce Ingredients

• Vegetable Broth: I use vegetable broth in sauces like this, instead of oil. I prefer the Kitchen Basics brand.
• Soy Sauce, Tamari, or Liquid Aminos: same as above. Any of these three will work. If you need to be completely gluten-free, use tamari or liquid aminos.
• Maple Syrup or Date Syrup: use date syrup for a completely fruit-sweetened recipe
• Rice Vinegar
• Miso: miso creates a salty, briny flavor that I'm using to mimic the flavor of fish oil. You can find it in the refrigerated section of the store or omit it if you don't want to use it.
• Cornstarch: you can also use arrowroot

Stir Fry Ingredients

• Bell Peppers: I used a mix of red and green bell pepper, for color!
• Garlic & Ginger: I call for fresh garlic and ginger in this recipe, but if you're looking to save time, feel free to use ¼ of the amount in powder form
• Dried Chilis: chilis are traditional in kung pao. Chop them for extra spice, or leave them whole for just a hint. You can also add a pinch of chili powder as a sub.
• Sichuan Peppercorns: Sichuan peppercorns are different than black pepper. They are sweeter and lighter, and help balance the spice. I highly recommend buying some! As a sub you can use regular black pepper or omit the pepper.

How to make Kung Pao Tempeh

Step 1. In a small bowl whisk together the soy sauce, rice wine vinegar, and cornstarch. Toss with tempeh and set aside to marinate.

Step 2. Toast the peanuts in a skillet for 3-5 minutes on low heat until they begin to release their oils and turn fragrant. Watch carefully so the peanuts don't burn. Set aside.

Step 3. In a small bowl mix the sauce ingredients: vegetable broth, soy sauce, maple syrup, rice wine vinegar, miso, and cornstarch. Set aside.

Step 4. Heat a the same skillet used for the peanuts over medium heat. Add the tempeh and any marinade liquid to the pan. Cook 3-5 minutes until the tempeh is warmed through.

Step 5. Add the bell pepper, garlic, ginger, chilis and Szechuan peppercorns. Cook 1 minute.

Step 6. Give the prepared sauce a stir and then add it to the pan. Cook another 3-5 minutes until the sauce is thick.

Step 7. Remove from the heat and stir in the peanuts.

Step 8. Serve on top of rice with a garnish of chopped scallions and sesame seeds.

Recipe Prayer

Thank you God for this flavorful dinner. Thank you for giving us foods and flavors from different cultures to experience. Amen.

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