Kung Pao Tempeh
Ingredients
- 1 8 oz block tempeh
- 1 tsp light soy sauce (sub tamari)
- 1 tbsp Shaoxing wine (or any cooking wine)
- 1 tsp cornstarch
- 1 tbsp sesame oil
- Sauce
- 3/4 tsp cornstarch
- 1 tsp dark soy sauce + 1 tsp light soy sauce
- 1 tbsp sugar
- 1 tbsp Chinkiang vinegar (sub 1 1/2 tsp balsamic + 1
- 1/2 tsp rice vinegar)
- 1 tsp sesame oil
- 1/2 cup unsalted peanuts
- 3 tbsp oil, divided
- 7-10 dried chilies, seeds removed
- 1 tsp Sichuan peppercorns
- 1 tbsp minced garlic + 1 tbsp minced ginger
- white part of 6 scallions, cut to match size of peanuts
- half a red bell pepper, chopped
Preparation
Blanch tempeh in boiling water for 1-2 minutes to reduce bitterness (optional but highly recommended). Whisk marinade ingredients in a medium bowl. Cut tempeh into small (1/2 inch) cubes, then toss with the marinade and set aside for at least 15 minutes
Whisk together the stir fry sauce with its cornstarch slurry in a small bowl. Over medium heat, heat oil in a wok. Add peanuts and toast until golden brown, stirring constantly (make sure not to burn them). Remove from pan
Heat another tbsp of oil over high heat, then add dried chilies and peppercorns and stir until chilies are darkening and oil is fragrant. Quickly add tempeh cubes (with their remaining marinade) and toss, then add red bell pepper and cook for 2 minutes, stirring constantly
Add ginger, garlic, spring onions, and stir-fry until fragrant. Finally, give the sauce a stir and add it to the wok, continuing to mix until sauce thickens. Turn off heat, add in the toasted peanuts, and stir to make sure everything is incorporated. Serve hot over rice
