Kung Pao Tempeh
Ingredients
The sauce
-
⅓
cup
unseasoned rice vinegar
-
⅓
cup
soy sauce
-
3
Tbsp.
toasted sesame oil
-
1
Tbsp.
cornstarch or potato starch
-
1
Tbsp.
sugar
The main ingredients
-
10
pieces
scallions
-
5
Tbsp.
vegetable oil
-
28
oz.
tempeh, crumbled into about 1" pieces
-
4
pieces
Fresno chiles, coarsely chopped
-
1
lb.
mini sweet peppers, coarsely chopped
-
5
cloves
garlic, finely grated
-
1
piece
ginger, peeled and finely grated
-
½
cup
salted roasted peanuts or cashews, coarsely chopped
-
Steamed rice
for serving
Instructions
- Whisk together the rice vinegar, soy sauce, sesame oil, cornstarch, and sugar in a bowl to make the sauce.
- Prepare the scallions by separating the dark green parts and cutting them into ½" pieces, and cutting the white and pale green parts into ½" pieces.
- Heat 3 Tbsp. of vegetable oil in a skillet and cook the tempeh until browned and crisp, then transfer it to the bowl with the sauce.
- In the same skillet, heat the remaining vegetable oil and cook the Fresno chiles, mini sweet peppers, and reserved scallion parts until softened.
- Add the garlic and ginger, cooking until fragrant, then add the tempeh with sauce and water, stirring until the sauce thickens.
- Remove from heat and stir in the peanuts or cashews and reserved dark green scallion parts, then serve over steamed rice.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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