Kung Pao Tempeh Stir-Fry
Ingredients
- 1 8 oz block tempeh
- 1 tsp soy sauce
- 1 tbsp Shaoxing cooking wine (optional)
- 1 tsp cornstarch
- 1 tbsp sesame oil
Stir fry sauce
- 2 tsp soy sauce
- 1 tbsp sugar
- 1 tbsp Chinkiang vinegar
- 1 tsp sesame oil
- 3/4 tsp cornstarch
- 1 tsp water
Stir fry
- 2 tbsp cooking oil
- 2 tbsp dried red chilies, divided
- 1 tsp Sichuan peppercorns
- 1 tbsp minced ginger
- 6 scallions, white parts only, cut to match size of peanuts
- half a red bell pepper or carrot, chopped into quarter-inch dice
- 1/2 cup roasted peanuts
- green part of one scallion, sliced thinly for garnish
Preparation
Blanch tempeh in boiling water or steam for 1-2 minutes to reduce bitterness and soften it. Cut tempeh into 1/2 inch cubes, then add to a bowl with the marinade ingredients and stir to coat. Set aside to marinate for 15 minutes. In the meantime, prepare the stir-fry sauce in a small bowl, stirring until sugar is dissolved.
Over medium heat, heat oil in a wok until shimmering. Add half of the dried chilies and peppercorns and fry until darkened. Remove the spices, leaving only the oil. Add ginger and green onions and fry for 30 seconds. Increase heat to high, then add tempeh cubes with remaining marinade and the other half of the dried chilies and cook until tempeh is heated through. Add red bell pepper. Stir the stir-fry sauce and pour it into the wok, then toss until tempeh is evenly coated. This should be done quickly with high heat.
Turn off heat, add in the peanuts, and stir to incorporate everything. Top with green onions for garnish if desired, and serve.
