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kung pao tempeh stir-fry

by Jackie Newgent  |  March 9, 2020  |  6 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.

kung pao tempeh in bowl with wok in background

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)!

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kung pao tempeh stir-fry

  • Author: Jackie Newgent
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Cuisine: Chinese
  • Diet: Vegan

Description

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.


Ingredients

Units Scale
  • 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
  • 1 1/2 cups thinly sliced bok choy
  • 3 scallions, green and white parts, sliced diagonally
  • 1/3 cup roasted salted peanuts
  • 3/4 cup (1 recipe) Kung Pao Stir-Fry Sauce (see recipe below)

Instructions

  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).

Notes

See recipes for Kung Pao Stir-Fry Sauce and Three-Seed Pilaf below.


Nutrition

  • 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

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kung pao tempeh stir-fry in wok on wooden table

kung pao stir-fry sauce

  • Author: Jackie Newgent
  • Yield: 3/4 cup 1x
  • Category: Sauce
  • Cuisine: Chinese
  • Diet: Vegan

Description

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.


Ingredients

Units Scale
  • 1/2 cup 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

Instructions

Whisk together all ingredients. Use in the Kung Pao Tempeh Stir-Fry recipe.


Notes

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

 

kung pao tempeh stir-fry in wok on wooden table

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three-seed pilaf

three-seed pilaf

  • Author: Jackie Newgent
  • Yield: 1¾ cups 1x
  • Category: Side dish
  • Cuisine: Asian
  • Diet: Vegan

Description

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!


Ingredients

Units Scale
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup canned organic coconut milk
  • 1/2 cup shelled hemp seeds
  • 1/2 cup roasted unsalted sunflower seeds
  • 1/4 cup toasted sesame seeds
  • 1 teaspoon grated fresh gingerroot
  • 1/2 teaspoon sea salt

Instructions

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.


Notes

(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.)


Nutrition

  • Serving Size: 1/2 scant cup

Keywords: Pilaf, seeds, seed pilaf, grain-free, grain-free pilaf, coconut pilaf, coconut, sunflower seeds, hemp seeds, sesame seeds, side dish, plant-based side

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).

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