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.
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.
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.
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.
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.
Thank you God for this flavorful dinner. Thank you for giving us foods and flavors from different cultures to experience. Amen.
Looking for more Asian-inspired vegan recipes? Try these next:
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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.
Tempeh
Peanuts
Sauce
Stir Fry
To Serve
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