This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh Fresno chiles.
A delightful fusion of flavors creates a spicy, savory, and slightly sweet experience that is both satisfying and nutritious.
Ingredients
To prepare the Kung Pao Tempeh, you will need ¾ cup unseasoned rice vinegar, ¾ cup soy sauce, 3 tablespoons toasted sesame oil, 1 tablespoon cornstarch or potato starch, and 1 tablespoon sugar. You will also need 10 scallions, 5 tablespoons (or more) vegetable oil, two 8-ounce packages of tempeh, 4 Fresno chiles, 1 pound mini sweet peppers, 5 garlic cloves, 1-inch piece of ginger, ½ cup salted roasted peanuts or cashews, and steamed rice.
Preparation Steps
Begin by whisking the rice vinegar, soy sauce, toasted sesame oil, cornstarch, and sugar in a medium bowl to combine. Set the sauce aside for later use. Remove the dark green parts from the scallions and cut into ½-inch-long pieces, setting aside the white and pale green parts separately.
Cooking the Tempeh
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tempeh, crumbled into about 1-inch pieces, arranging them in a single layer. Cook without disturbing until browned and crisp underneath, approximately 4 minutes. Continue to cook, stirring often and adding more vegetable oil if needed, until lightly browned all over, about 3 minutes. Transfer to the bowl with the reserved sauce.
Cooking the Vegetables
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the Fresno chiles, mini sweet peppers, and the reserved white and pale green parts of the scallions. Cook, stirring often, until slightly softened, about 3 minutes. Add the finely grated garlic cloves and ginger, then cook until fragrant, approximately 1 minute.
Combining Tempeh and Sauce
Return the tempeh with the sauce to the pan and add ½ cup of water. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1 minute. Remove from heat and stir in the salted roasted peanuts or cashews and the dark green scallion parts. Serve in bowls over steamed rice for a complete meal.
Tips for Perfect Kung Pao Tempeh
To avoid an unexpectedly hot bite, consider cutting the Fresno chiles differently from the mini sweet peppers. This will help you identify and pick them out if you are spice-averse. Ensure your sauce is well stirred before adding to the pan, as the starch tends to separate and settle at the bottom.
This Kung Pao Tempeh recipe perfectly combines the rich flavors of traditional Sichuan cuisine with a modern, plant-based twist. It offers a delightful culinary experience that is both satisfying and health-conscious.
Enjoy the vibrant blend of textures and tastes, and relish in the simplicity of preparation. This dish is sure to become a favorite in your plant-based recipe repertoire.
Source: Bonappetit