Turning your favorite takeout meal into a plant-based version with savory umami flavors, crunchy peanuts, and a side of broccoli of course. Tempeh is underrated, so if you’re doubtful of the fact that it is just as good (if not better) than tofu, try this kung pao tempeh!
Toilet paper wasn’t the only great shortage of 2020. For reasons I can’t explain, my local grocery store was out of plain unflavored tempeh all year until now. I’m celebrating the return of one of my favorite plant-based protein sources in the best way possible: kung pao tempeh! It has strong schezuan flavors and an incredible texture (because of the tempeh). Add some toasted crunchy peanuts and some broccoli sauteed in coco aminos, and you’re ready to serve it with some rice or noodles.
The Rundown
Key takeaway: Do NOT put a schezuan peppercorn in your mouth under any circumstances.
1. You’re going to want to steam the tempeh for 2-3 minutes. This is to make the tempeh less bitter.
2. Make the stir fry sauce with tamari (or soy sauce), coconut sugar (or brown sugar), cornstarch, lime juice, and water.
3. Fry the red chili flakes and peppercorns in oil, but then discard the spices (I repeat–discard and do not eat) and keep the oil.
4. Now you’re ready to put together the rest of the dish! I also added mushrooms. I’d imagine you can also try red or green bell peppers.
Kung Pao Tempeh
Ingredients
- 1 block of tempeh
- 7-8 medium white button mushrooms, sliced
- ¼ cup peanuts, toasted
tempeh marinade
- 1 tsp tamari
- 1 tsp cornstarch
- 1 tsp sesame oil
stir fry sauce
- 1.5 tsp tamari
- 1.5 tsp coconut sugar
- ½ tsp cornstarch
- 2 tbsp water
- ½ tbsp lime juice
the rest of it
- 1 tbsp avocado oil or another neutral oil
- 2 tsp red chili flakes
- ½ tsp schezuan peppercorns
- 1 tbsp minced ginger
- ¼ cup chopped scallions white parts only
Instructions
- Steam tempeh 2-3 minutes. Cut into 1/2 inch cubes, then add to a bowl with the marinade and stir to coat. Set aside for 15 min.
- Prepare the stir-fry sauce in a small bowl.
- Heat oil over medium heat. Add 1 tsp red chili flakes and the schezuapn peppercorns. Fry until blackened, then discard spices but keep the oil in the pan.
- Add minced ginger and scallions (white parts only).
- Add tempeh and 1 tsp red chili flakes.
- Once tempeh is well heated, add mushrooms. When mushrooms appear cooked, add sauce, take the pot off of heat, stir in peanuts, and garnish with green onions.
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Yay! Those substitutions and additions you made sound SO good and I’m glad you enjoyed it!
This was an amazing recipe! I used kale and green beans instead of broccoli and it was just as good! I also made it all in one pot and it was an easy clean up!! I also added some Filipino vinegar (datu puti) to add some acid and it as fantastic!