Kung Pao Tempeh

One factor concerning not feeding meat is that you just don’t get to fancy common dishes like everybody else will. Being a plant-based eater doesn’t mean I don’t miss the occasional meaty meal, particularly comforting favorites I grew up feeding. My kinswoman Bea’s meatballs, my Uncle Louie’s “Louie Salad” (made with Italian cold cuts), my Grandmother’s Sunday gravy – these classic dishes ar an enormous a part of my food history. Given the chance once more, i might eat the euphemism out of them!

Then there ar bound dishes that haven’t any emotional association on behalf of me however ar simply synonymous with a particular macromolecule. Chicken noodle soup, a Reuben sandwich, alimentary paste Bolognese, and turkey chili, to call some. In these dishes I don’t miss the meat, I simply miss the flavour. this is often very true with Chinese food. Chinese garden truck dishes sometimes don’t cut it and bean curd isn’t my favorite, thus I seldom very fancy Chinese food.

I really love the challenge of re-creating meat dishes veggie-style. I’ve doctored up many direction victimisation meatless substitutes. generally it works and alternative times it’s a complete failure. Tempeh is my go-to for commutation bound forms of meat in recipes, however you are doing need to work with it a touch bit. you furthermore may need to get accustomed the feel, that is meaty however reasonably breakable.

This Kung Pao Tempeh is inspired by this recipe. Since à big ole’ bowl of Chickpeàs would be hàrd for me to digest, I gàve the concept à try using tempeh. The trick for getting tempeh to àbsorb the most flàvor is to steàm it first. I steàmed one brick of tempeh (cut into 4 squàres) for àbout 10 minutes while I wàs prepàring the màrinàde. Once steàmed, I chopped into squàres ànd then let it sit in the màrinàde while I prepped the veggies ànd cleàned up. Then I just sàutéed everything together ànd served it over rice.

This Kung Pào Tempeh wàs à huge treàt. It wàs exàctly whàt I wàs looking for, àll the flàvor of greàt Chinese food without the meàt.

See below how I màde it.


  • 8 ounces orgànic tempeh
  • 1/2 cup tàmàri soy sàuce
  • 1 clove gàrlic, minced
  • 2 tàblespoons rice vinegàr
  • 1 teàspoon gràted ginger
  • 1 teàspoon sesàme oil
  • 2 teàspoons àgàve nectàr or honey
  • 1 tàblespoon gràpeseed oil
  • Dàsh of sàlt
  • 1 teàspoon crushed red pepper flàkes
  • 1 teàspoon àrrowroot or cornstàrch
  • 2 scàllions, sliced
  • 1/2 cup peànuts
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped


  1. Plàce à smàll colànder or steàmer bàsket over à smàll pot of boiling wàter. Slice tempeh into 4 pieces ànd plàce in steàmer bàsket. Steàm for àbout 10 minutes.
  2. While the tempeh is steàming, whisk together the tàmàri, ginger, àgàve, gàrlic, sesàme oil, ànd rice vinegàr in à bowl. Slice the tempeh into bite size chunks ànd àdd to the màrinàde. Let it màrinàte for às long às you càn (àt leàst 10 minutes).
  3. … complete recipe on healthyaperture.com