Kung Pao Tempeh

  • Yield 4 to 6 servings

Originating in the Sichuan province, this dish packs a spicy punch.

kung-pow-tempeh-vegan-health-food-spry
Sarah Warfield and Sarah Joy Davis

Ingredients

2 packages (8-ounces each) tempeh, cut into 1/2-inch cubes
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons peeled and minced fresh ginger
3 large cloves of garlic, pressed or minced
1/2 cup water
1 tablespoon sesame oil or toasted sesame oil
1/2 cup roasted, unsalted peanuts or cashews
4 dashes dried red chiles (or 1 T seeded and diced chile pepper)
1 large red bell pepper, thinly sliced
1 large head bok choy, chopped (6 cups)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 1/2 tablespoons agave nectar
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons arrowroot dissolved in 1 cup cold water
Ground Szechuan peppers to taste or a few drops of Szechuan oil, optional
1/4 cup thinly sliced green onions

Instructions

  1. Preheat the oven to 400°F. Place the marinade ingredients (the first 6 ingredients listed) in a casserole dish and mix well. Add the cubed tempeh, flipping to coat all sides. Place in the oven and bake for 15 minutes, stirring occasionally.
  2. Meanwhile, place the sesame oil in a large sauté pan or wok over low heat. Add the peanuts, chiles, and red bell pepper, and cook for 5 minutes, stirring frequently. When the tempeh is done cooking, add the contents of the casserole dish to the sauté pan and gently mix well.
  3. Increase the heat to medium-high, add the bok choy, and gently stir well. Add the remaining ingredients except the green onion and cook until sauce thickens, approximately 3 minutes, stirring frequently and adding a small amount of water if necessary to prevent sticking. Top with green onion and additional peanuts if you wish before serving.

Variations

Replace the tempeh with tofu or seitan.

You can also replace the tempeh with 6 cups assorted chopped mixed vegetables such as onions, broccoli, carrots, sweet potatoes, or cauliflower.

From the book The 30-Minute Vegan’s Taste of the East by Mark Reinfeld and Jennifer Murray.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2010.

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