Kung Pao Tempeh
Yield: 4
Kung Pao Tempeh
This Kung Pao Tempeh is bursting with flavor, so tasty, and perfect for seasonal veggies!
Ingredients
- Marinade & Veggies:
- 3 TBSP tamari or soy sauce
- 2 TBSP mirin
- 3 TSP cornstarch
- 1 8-ounce package Tootie’s Tempeh, cut into triangles
- 1 small zucchini cut into thick half moons
- 1 small eggplant cubed
- 1 red bell pepper cut into 1-inch pieces
- Sauce:
- 2 TBSP tamari
- 1/4 cup balsamic vinegar
- 4 TSP hoisin sauce or Gochujang
- 4 TSP toasted sesame oil
- 3 TSP maple syrup
- Saute:
- 2 TBSP avocado oil
- 3/4 TSP red pepper flakes
- 6 green onions, sliced, white and green parts separated
- 4 cloves garlic, minced
- 2 TSP fresh ginger, grated
- 1/4 cup unsalted dry-roasted peanuts or cashews
- Cooked rice or grain of choice for serving
- Cilantro and sesame seeds for garnish
Instructions
- Whisk together the marinade ingredients (tamari, mirin, and cornstarch) in a small bowl. Place the tempeh, zucchini, eggplant, and bell pepper in a large, shallow baking dish and pour the sauce over them. Toss to coat and let them marinate at room temperature for 10 minutes.
- While the vegetables are marinating, make the sauce. Whisk together the vinegar, hoisin or gochujang, sesame oil, maple syrup, and tamari in a small bowl. Set aside.
- Heat a wok or large skillet over medium-high heat. Swirl to coat with the avocado oil and add the red pepper flakes to the pan. Cook for about 30 seconds, stirring constantly, until the pepper flakes are beginning to darken, but not burn. Add the tempeh and vegetables to the wok and cook for about 5 minutes, or until the eggplant and zucchini are tender and the tempeh is nicely browned.
- Stir in the white parts of the green onion, garlic, and ginger, and cook for 30 seconds. Pour the sauce into the wok and stir to coat, then add the peanuts or cashews and cook for another minute or so. Remove from heat. Serve over rice and garnish with the remaining green onions, sesame seeds, and cilantro.