Go Back
–+ servings
Print Pin
4.50 from 2 votes

Kung Pao Tempeh

Course dinner, lunch, Main Course
Cuisine Chinese
Keyword Plant-based
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people

Ingredients

Tempeh

  • 1 (8 oz) block tempeh cut into small cubes
  • 1 tsp rice vinegar
  • 2 tsp coconut aminos
  • 1 tsp arrowroot powder
  • 2 tsp sesame oil

Stir Fry

  • 2 tbsp avocado oil
  • 1 tbsp ginger minced
  • 3 cloves garlic minced
  • 3 small dried red chilis or 1 tsp chili flakes
  • 2 green onions whites and greens separated and chopped
  • 3 cups finely chopped veg (bell pepper, cabbage, broccoli, zucchini, mushrooms)
  • 1 tsp ground Sichuan peppercorns optional
  • ¼ cup roasted peanuts

Sauce

  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp arrowroot powder
  • 1 tbsp water
  • 1 tsp Plant-Based Whole30 compatible hot sauce, optional

Garnish

  • green onions sliced
  • cilantro chopped

Instructions

Steam Tempeh

  • STOVETOP OPTION: Place steamer basket in a saucepan and fill with water about 1-inch deep or until the waterline is just below the steamer basket. Bring to a simmer, then add cubed tempeh to steamer basket. Cover and steam for 10 minutes.
  • MICROWAVE OPTION: Add cubed tempeh to a microwave-safe bowl with 2 tbsp of water. Cover and microwave for 3 minutes or until tempeh has softened.

Marinate Tempeh

  • COMBINE rice vinegar, coconut aminos, arrowroot powder, and sesame oil in a large container. Add tempeh and mix well to coat evenly. Cover and let the tempeh marinate for at least 15 minutes.

Stir Fry

  • MIX sauce ingredients in a small bowl and set aside.
  • HEAT avocado oil in a deep pan or wok over medium heat. Add ginger, garlic, chilis, and the white parts of the green onions. Fry for 30 seconds.
  • ADD tempeh, along with any remaining marinade, and cook for 1 minute.
  • ADD chopped veggies and cook briefly until crisp-tender.
  • GIVE the sauce a quick stir then pour into the pan. Toss to distribute the sauce.
  • ADD in peanuts and ground Sichuan peppercorns (if using). Toss a few times to coat evenly, then turn off heat.
  • GARNISH with cilantro and the green parts of the green onions, and if you’d like, you can serve kung pao tempeh with cauliflower rice or in lettuce cups.