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Kung Pao Tempeh

5 from 1 vote
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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.