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 this kung pao with steamed brown rice. Or, for bonus intrigue, try it with my grain-free three-seed pilaf (yep, the recipe for it is below)!
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.
Yield:4 servings 1x
3 tablespoons avocado oil or peanut oil
8ounces 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
1 1/2cups thinly sliced bok choy
3 scallions, green and white parts, sliced diagonally
1/3cup roasted salted peanuts
3/4cup (1 recipe) Kung Pao Stir-Fry Sauce (see recipe below)
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.
Add the Kung Pao Stir-Fry Sauce and scallions and stir-fry until the sauce is thickened, about 1 minute. Stir in the peanuts.
Serve with steamed brown rice or Three-Seed Pilaf (see recipe below).
See recipes for Kung Pao Stir-Fry Sauce and Three-Seed Pilaf below.
Serving Size:1 rounded cup stir-fry
Keywords: chinese food, kung pao, stir-fry, vegan stir-fry, vegetarian stir-fry, plant-based stir-fry, tempeh, kung pao tempeh
An absolutely delicious sauce that’s a perfect match in this kung pao tempeh stir-fry. One sauce recipe is the exact amount you’ll need for the stir-fry. You can enjoy this sauce in any other stir-fry-style dish you make, too.
1/2cup low-sodium vegetable broth
1 1/2 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
1/2 teaspoon crushed red pepper flakes, or to taste
Whisk together all ingredients. Use in the Kung Pao Tempeh Stir-Fry recipe.
Time-saver Tip: Make this kung pao stir-fry sauce up to three days in advance and chill.
Keywords: Sauce, vegan sauce, vegetarian sauce, plant-based sauce, kung pao sauce, stir-fry sauce
A unique pilaf that’s completely grain free. It’s based on a trio of seeds — hemp, sunflower, and sesame seeds. It’s totally intriguing!
1/2cup low-sodium vegetable broth
1/2cup canned organic coconut milk
1/2cup shelled hemp seeds
1/2cup roasted unsalted sunflower seeds
1/4cup toasted sesame seeds
1 teaspoon grated fresh gingerroot
1/2 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.
Are your tastebuds looking for some more stir-fry recipes to try? Make my general tso’s tofu with cauliflower (see recipe HERE), peanutty sprouted tofu “stir-fry” sheet pan dinner (see recipe HERE), teriyaki cauliflower & kale stir-fry (see recipe HERE), and seasonal indonesian-inspired tempeh & veggie stir-fry (see recipe HERE).