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.
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
25
minutes
Cook:
25
minutes
TOtal:
50
minutes
Ingredients
Tempeh
- 2 8oz Blocks Tempeh, cubed
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 2 Tablespoons Rice Vinegar
- 1 Teaspoon Cornstarch
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
- 1/2 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.
