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

  • 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
  • 1/2 Teaspoon Ground Sichuan Peppercorns (can sub black pepper)

To Serve

  • Cooked White Rice
  • Sliced Scallions
  • Sesame Seeds

Instructions

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