Vegan Kung Pao Tempeh
This Kung Pao Tempeh Dish is numbing, spicy and flavourful all at once! It's also incredibly versatile and the perfect protein packed dish for your next meal prep.
Servings: 2
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.