Kung Pao Tempeh

Swapping tempeh and vegetables for the chicken transforms a takeout staple into a delicious vegetarian meal.

Prep Time20

Cook Time10

Total Time30

Course: Main Dishes

Servings: servings

Calories: 391kcal

5 tablespoons + 1 teaspoon tamari or soy sauce divided
2 tablespoons mirin
7 teaspoons cornstarch divided
1 8-ounce package tempeh, cubed
1 small zucchini cut into thick half moons
1 small eggplant cubed
1 red bell pepper cut into 1-inch pieces
1/4 cup balsamic vinegar
4 teaspoons hoisin sauce
4 teaspoons toasted sesame oil
4 teaspoons sugar
2 tablespoons grapeseed or peanut oil
3/4 teaspoon red pepper flakes more or less, depending on the spice level you like
6 green onions sliced, white and green parts separated
4 cloves garlic minced
2 teaspoons grated fresh ginger
1/4 cup unsalted dry-roasted peanuts
Cooked quinoa or rice for serving

Whisk together 4 tablespoons of tamari, mirin, and 3 teaspoons of cornstarch in a small bowl. Place the tempeh, zucchini, eggplant, and bell pepper in a large, shallow baking dish and pour the sauce over them. Toss to coat and let the vegetables marinate at room temperature for 10 minutes.
While the vegetables are marinating, make the sauce. Whisk together the vinegar, hoisin, sesame oil, sugar, and remaining tamari and cornstarch in a small bowl. Set aside.
Heat a wok or large skillet over medium-high heat. Swirl to coat with the oil and add the red pepper flakes to the pan. Cook for about 30 seconds, stirring constantly, until the pepper flakes are beginning to darken, but not burn. Add the tempeh and vegetables to the wok and cook for about 5 minutes, or until the eggplant and zucchini are tender.
Stir in the white parts of the green onion, garlic, and ginger, and cook for 30 seconds. Pour the sauce into the wok and stir to coat, then add the peanuts and cook for another minute. Remove from heat.
Serve over quinoa or rice and garnish with the remaining green onions.