Kung Pao Tempeh
A flavorful tempeh stir-fry with fresh veggies and a spicy orange Szechuan sauce. The dish comes together in less than 30 minutes, making it quick and easy to enjoy the benefits of fermented foods.
Servings: 3
Ingredients
- 2 Tablespoons coconut or olive oil divided
- 1 package 8 oz Lightlife Tempeh, chopped into 1/2-inch cubes
- 1 small yellow onion chopped
- 1 Tablespoon minced garlic
- 1 Tablespoon minced fresh ginger
- juice of 1 navel orange about 1/3 cup
- 2 Tablespoons Szechuan sauce
- 1 1/2 Tablespoons low-sodium tamari or soy sauce
- 1 Tablespoon unseasoned rice vinegar
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 4 cups broccoli florets trimmed and cut into bite-size pieces
- 4 multi-colored mini bell peppers thinly sliced
- 1/2 cup snow peas
- 2 Tablespoons roasted salted peanuts, crushed
- 2 cups rice for serving
Instructions
- Heat 1 Tablespoon of oil in a large nonstick skillet over medium-high heat. Add cubed tempeh and cook, stirring often, until golden brown. It should take about 7 to 9 minutes. Transfer cooked tempeh to a plate.
- While tempeh is cooking, whisk together orange juice, Szechuan sauce, tamari, rice vinegar, fennel seeds, cinnamon and ground cloves in a small bowl.
- Using the same skillet, heat another tablespoon of oil over medium-high heat. Add onion, bell pepper and broccoli and cook, stirring occasionally, until the veggies begin to soften, about 5-7 minutes. Add ginger and garlic and cook, stirring, until fragrant, about one minute. Reduce heat to low, add the Szechuan sauce mixture and cook, stirring for another minute.
- Return the tempeh to the skillet along with snow peas and stir to coat with sauce. Serve tempeh and veggies over warm rice with crushed peanuts on top.
Nutrition
Serving: 1/3 of recipe | Calories: 537kcal | Carbohydrates: 58g | Protein: 22g | Fat: 12g | Sodium: 445mg | Fiber: 5g | Sugar: 14g