ramyaramesh3007This Kung Pao Tempeh is spicy, fragrant and super flavourful! It’s also incredibly versatile and the perfect protein packed dish for your next dinner or meal prep.
Would you believe if I said I used to be a certified tempeh hater? Okay let’s maybe not use extreme words, but I never liked the smell and texture of tempeh. But when I became vegan, this was my chance to explore foods I didn’t like in the past. Both tofu and tempeh made that list and now I can’t live without them!
Tempeh is a traditional indonesian ingredient that is made from fermenting soybeans and when seasoned properly, the texture is just out of this world. Tempeh is also a rich protein source, giving up to 19 grams of protein per serving which is awesome news for anyone!
This kung pao style tempeh dish is traditionally made with chicken and is a popular classic Chinese dish. It’s also very simple to make, requiring minimal ingredients and good quality tempeh. The tempeh I usually use by Angie’s Tempeh – one of the most healthiest and freshest tempeh I’ve ever tasted. There are also different tempeh options made with various legumes and grains like chickpeas, quinoa, black beans and more!
When using good quality tempeh, you don’t have to steam it to get rid of the ‘hard’ texture. However, if you are using big chunks of tempeh, boiling it first might make it softer. Fresh tempeh should be used in just a few days, if not it would go bad.
Ingredients You Need
- tempeh – a good quality soybean tempeh or you could use any other protein subs like tofu as well!
- sauces – soy sauce, hoisin sauce, rice wine vinegar or shaoxing wine
- sesame oil – is a must!
- aromatics – garlic, ginger and red chillies
- toppings – cashews, red bell peppers and scallions but you can use any other vegetables you prefer!
To make this dish 100% gluten free, substitute the soy sauces with tamari. Check if the hoisin sauce is gluten free. You can use any of these types of vinegar to substitute shaoxing wine – rice wine vinegar, white vinegar or mirin.
Allium free substitutions: Omit garlic and scallions – substitute garlic with hing and scallions with thinly sliced celery or fennel.
Vegan Kung Pao Tempeh
Equipment
- 1 Frying Pan
Ingredients
- 200 g tempeh
- 1 tbsp sesame oil
- 10 cashews
- 1/2 red bell pepper
Marinade
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp vegan hoisin sauce
- 1 tbsp sesame oil
- 1 tsp maple syrup
- 1 tsp gochugaru
- 1 tsp shaoxing wine
- 1 tbsp corn starch
- 1/2 cup water
Spices
- 3 dried red chilies
- 2 cloves garlic
- 1 tsp ginger paste
- 2 stalks scallions
- 1 tsp minced ginger
Toppings
- Sliced Spring Onions
- Toasted Sesame Seeds
Instructions
- Steam tempeh for 10 minutes. (You don't have to if you're using good quality tempeh).
- Chop tempeh into cubes and pan fry until brown. Meanwhile, chop red chilies into slices. You can de-seed them for a less spicy version.
- Make the marinade by combining light soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sesame oil, gochugaru, sweetener. Combine corn starch and water to make corn starch slurry and keep aside.
- Add sesame oil to pan and sauté sliced garlic & dried red chilies until fragrant.
- To the oil, add ginger paste, cashews and sauté for a few minutes.
- Add the pan fried tempeh and give it a good stir. Add red bell peppers, scallions and saute for a few minutes.
- Add in the marinade and give it a good mix. Add corn starch slurry and more water if mixture is too dry. Top with more spring onions, toasted sesame seeds and serve alongside rice!
Notes
- For a gluten free version, replace soy sauces with tamari.
- Soybean Tempeh was gifted by Angie’s Tempeh.