Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Ingredients
Kung Pao Tempeh
- 8 oz Tempeh
- 1 tsp Light Soy Sauce or tamari
- 1 tbsp Shaoxing Wine or any cooking wine
- 1 tsp Cornstarch
- 1 tbsp Sesame Oil
Sauce
- 3/4 tsp Cornstarch
- 1 tsp Dark Soy Sauce or tamari
- 1 tsp Light Soy Sauce or tamari
- 1 tbsp Sugar
- 1 tbsp Chinkiang Vinegar or equal parts Balsamic and Rice Vinegar
- 1 tsp Sesame Oil
- 1/2 cup Unsalted Peanuts
- 3 tbsp Oil divided
- 7-10 Dried Chilis seeds removed
- 1 tsp Sichuan Peppercorns
- 1 tbsp Garlic minced
- 1 tsp Ginger minced
- 6 Scallions white part only, chopped into 1 cm pieces
- 1/2 Red Bell Pepper chopped
Instructions
- Blanch tempeh in boiling water for 1-2 minutes to reduce bitterness (optional but highly recommended).
- Whisk marinade ingredients in a medium bowl. Cut tempeh into small (1/2 inch) cubes, then toss with the marinade and set aside for at least 15 minutes.
- Whisk together the stir fry sauce with its cornstarch slurry in a small bowl.
- Over medium heat, heat oil in a wok.
- Add peanuts and toast until golden brown, stirring constantly (make sure not to burn them). Remove from pan.
- Heat another tbsp of oil over high heat, then add dried chilies and peppercorns and stir until chilies are darkening and oil is fragrant. Quickly add tempeh cubes (with their remaining marinade) and toss, then add red bell pepper and cook for 2 minutes, stirring constantly.
- Add ginger, garlic, spring onions, and stir-fry until fragrant. Finally, give the sauce a stir and add it to the wok, continuing to mix until sauce thickens.
- Turn off heat, add in the toasted peanuts, and stir to make sure everything is incorporated. Serve hot over rice.