Kung Pao Tempeh
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Kung Pao Tempeh
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A flavorful tempeh stir-fry with fresh veggies and a spicy orange Szechuan sauce. The dish comes together in less than 30 minutes, making it quick and easy to enjoy the benefits of fermented foods.
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Ingredients
- 2 Tablespoons coconut or olive oil divided
- 1 package 8 oz Lightlife Tempeh, chopped into 1/2-inch cubes
- 1 small yellow onion chopped
- 1 Tablespoon minced garlic
- 1 Tablespoon minced fresh ginger
- juice of 1 navel orange about 1/3 cup
- 2 Tablespoons Szechuan sauce
- 1 1/2 Tablespoons low-sodium tamari or soy sauce
- 1 Tablespoon unseasoned rice vinegar
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 4 cups broccoli florets trimmed and cut into bite-size pieces
- 4 multi-colored mini bell peppers thinly sliced
- 1/2 cup Snow peas
- 2 Tablespoons roasted salted peanuts, crushed
- 2 cups rice for serving
Instructions
- Heat 1 Tablespoon of oil in a large nonstick skillet over medium-high heat. Add cubed tempeh and cook, stirring often, until golden brown. It should take about 7 to 9 minutes. Transfer cooked tempeh to a plate.
- While tempeh is cooking, whisk together orange juice, Szechuan sauce, tamari, rice vinegar, fennel seeds, cinnamon and ground cloves in a small bowl.
- Using the same skillet, heat another tablespoon of oil over medium-high heat. Add onion, bell pepper and broccoli and cook, stirring occasionally, until the veggies begin to soften, about 5-7 minutes. Add ginger and garlic and cook, stirring, until fragrant, about one minute. Reduce heat to low, add the Szechuan sauce mixture and cook, stirring for another minute.
- Return the tempeh to the skillet along with snow peas and stir to coat with sauce. Serve tempeh and veggies over warm rice with crushed peanuts on top.
Nutrition Information
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Serving
1/3 of recipe
Calories
537kcal
(27%)
Carbohydrates
58g
(19%)
Protein
22g
(44%)
Fat
12g
(18%)
Sodium
445mg
(19%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1/3 of recipe | |
| Calories | 537kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Sodium | 445mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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