Have You Tried This Kung Pao TEMPEH (宫保素丁) Recipe Ye

have you tried this kung pao tempeh recipe ye display image feeb

Have you tried this kung pao TEMPEH (宫保素丁) recipe yet?

By @hannah__chia


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
¾ tsp cornstarch
1 tsp water

Stir Fry Ingredients
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
½ cup roasted peanuts
green part of one scallion, sliced thinly for garnish

1. Blanch tempeh in boiling water, or steam, for 1-2 minutes (this reduces bitterness and softens it to soak up more flavors, optional but highly recommended). 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.
2. 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 sec. 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. Give the stir-fry sauce a stir and pour it into the wok, then toss until tempeh is evenly coated. This process should be quick and with high heat.
3. Turn off heat, add in the peanuts, and stir to make sure everything is incorporated. Top with green onions for garnish, if desired, and serve.
*full recipe and notes in @hannah__chia profile🥰
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