Main Dishesbonappetit3.4
Kung Pao Tempeh
This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Whisk ⅓ cup unseasoned rice vinegar, ⅓ cup soy sauce, 3 Tbsp. toasted sesame oil, 1 Tbsp. cornstarch or potato starch, and 1 Tbsp. sugar in a medium bowl to combine. Set sauce aside.
. toasted sesame oil3 Tbsp. (or more) vegetable oil, divided5 Tbsp. cornstarch or potato starch1 Tbsp. sugar1 Tbsp
2
Remove dark green parts from 10 scallions and cut into ½"-long pieces; set aside. Cut white and pale green parts into ½"-long pieces; set aside separately.
3
Heat 3 Tbsp. vegetable oil in a large skillet over medium-high. Add two 8-oz. packages tempeh, crumbled into about 1" pieces, arranging in a single layer, and cook, undisturbed, until browned and crisp underneath, about ⏱️ 4 minutes. Continue to cook, stirring often and drizzling in more vegetable oil if pan looks dry, until lightly browned all over, about ⏱️ 3 minutes. Transfer to bowl with reserved sauce.
. (or more) vegetable oil, divided5 Tbsp8-oz. packages tempeh, crumbled into about 1" pieces2
4
Heat remaining 2 Tbsp. vegetable oil in same skillet over medium-high. Add 4 Fresno chiles, ribs and seeds removed, coarsely chopped, 1 lb. mini sweet peppers, ribs and seeds removed, coarsely chopped, and reserved scallion white and pale green parts and cook, stirring often, until slightly softened, about ⏱️ 3 minutes. Add 5 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated, and cook, stirring often, until fragrant, about ⏱️ 1 minute.
Fresno chiles, ribs and seeds removed, coarsely chopped4. (or more) vegetable oil, divided5 Tbsp. mini sweet peppers, ribs and seeds removed, coarsely chopped1 lb1" piece ginger, peeled, finely grated1
5
Add tempeh with sauce and ½ cup water to pan and cook, stirring constantly, until sauce is thickened and glossy, about ⏱️ 1 minute. Remove from heat and stir in ½ cup salted roasted peanuts or cashews, coarsely chopped, and reserved dark green scallion parts. Serve tempeh in bowls over steamed rice.
Steamed rice (for serving)
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