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.

Course Main Course

Cuisine Chinese

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 347

Author Elizabeth

Ingredients

Tempeh

2 8 oz Blocks Tempeh cubed
2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
2 Tablespoons Rice Vinegar
1 Teaspoon Cornstarch

Peanuts

1 Cup Peanuts

Sauce

3 Tablespoons Vegetable Broth
3 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
3 Tablespoons Maple Syrup or Date Syrup
2 Tablespoons Rice Vinegar
2 Teaspoons Miso
1 Teaspoon Cornstarch

Stir Fry

1 Red or Green Bell Pepper medium diced
6 Cloves Garlic minced
1 Teaspoon Grated Ginger
2-3 Dried Chilis optionally chopped
½ Teaspoon Ground Sichuan Peppercorns can sub black pepper

To Serve

Cooked White Rice
Sliced Scallions
Sesame Seeds

Instructions

In a small bowl whisk together the soy sauce, rice wine vinegar, and cornstarch. Toss with tempeh and set aside to marinate.
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.
In a small bowl mix the sauce ingredients: vegetable broth, soy sauce, maple syrup, rice wine vinegar, miso, and cornstarch. Set aside.
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.
Add the bell pepper, garlic, ginger, chilis and Szechuan peppercorns. Cook 1 minute.
Give the prepared sauce a stir and then add it to the pan. Cook another 3-5 minutes until the sauce is thick.
Remove from the heat and stir in the peanuts.
Serve on top of rice with a garnish of chopped scallions and sesame seeds.

Nutrition