Kung Pao Tempeh
- Yield 4 to 6 servings
Originating in the Sichuan province, this dish packs a spicy punch.
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
- 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.
- 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.
- 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.
