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kung pao tempeh stir-fry

by Jackie Newgent  |  March 9, 2020  |  4 Comments

There’s no need to order take-out when you can cook up this flavor-packed kung pao tempeh stir-fry at home! You’ll love all of the hearty textures in the stir-fry thanks to bell peppers, bok choy, tempeh, scallions, and peanuts. And if you’re a fan of ginger or garlic or both, you’ll enjoy plenty of that here, too. Whisk the kung pao stir-fry sauce (or, just call it “awesome sauce!”) in advance to get it to the table fast. To enjoy, pair it with steamed brown rice. Or, for bonus intrigue, try it with my grain-free three-seed pilaf (yep, the recipe for it is below)!

kung pao tempeh stir-fry

Yield: 4 servings

Serving size: 1 rounded cup



  • 3 tablespoons avocado oil or peanut oil
  • 8 ounces organic tempeh, large dices
  • 2 teaspoons freshly grated gingerroot
  • 3 large cloves garlic, very thinly sliced
  • 1 large red bell pepper, large dices
  • 1 large orange bell pepper, large dices
  • 1½ cups thinly sliced bok choy
  • 3 scallions, green and white parts, sliced diagonally
  • 1/3 cup roasted salted peanuts
  • 1 recipe Kung Pao Stir-Fry Sauce (see recipe below)



  1. Fully heat the oil in a stick-resistant wok or large deep skillet over high. Add the tempeh and stir-fry until the tempeh is lightly browned, about 1½ minutes. Add the ginger, garlic, bell peppers, and bok choy and stir-fry until vegetables are cooked through yet still firm, about 3 to 3½ minutes.
  2. Add the Kung Pao Stir-Fry Sauce and scallions and stir-fry until the sauce is thickened, about 1 minute. Stir in the peanuts.
  3. Serve with steamed brown rice or Three-Seed Pilaf (see recipe below).

kung pao stir-fry sauce

  • ½ cup low-sodium vegetable broth
  • 1½ tablespoons tamari (soy sauce)
  • 1 tablespoon natural hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons organic cornstarch
  • 2 teaspoons coconut nectar
  • ½ teaspoon crushed red pepper flakes, or to taste

Whisk together all ingredients. Makes ¾ cup.

(Hint: You can make up to three days in advance and chill.)

three-seed pilaf

  • ½ cup low-sodium vegetable broth
  • ½ cup canned organic coconut milk
  • ½ cup shelled hemp seeds
  • ½ cup roasted unsalted sunflower seeds
  • ¼ cup toasted sesame seeds
  • 1 teaspoon grated fresh gingerroot
  • ½ teaspoon sea salt

Bring all ingredients to a boil in a small saucepan over high. Cover, reduce heat to low, and simmer until the seeds are softened and liquid is absorbed, about 25 minutes. Set aside covered for 5 minutes. Serve warm. Makes 1¾ cups.

(Hint: Reserve remaining coconut milk to make this pilaf again—or for other recipe use, such as vegan coconut curry chick’n tenders skillet, coconut cauliflower “couscous” or slow cooker creamy eggplant korma.)

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  1. Can’t wait to try some of your recipes though it would be very helpful if you had “print” option so photos, etc can be edited out. Wastes so much paper and toner to print otherwise.