Kung Pao Tempeh

Kung Pao Tempeh

Kung Pao Tempeh


20 minutes

Ingredients
  • ⅓ cup unseasoned rice vinegar
  • ⅓ cup soy sauce
  • 3 Tbsp. toasted sesame oil
  • 1 Tbsp. cornstarch or potato starch
  • 1 Tbsp. sugar
  • 10 scallions
  • 5 Tbsp. (or more) vegetable oil, divided
  • 2 8-oz. packages tempeh, crumbled into about 1" pieces
  • 4 Fresno chiles, ribs and seeds removed, coarsely chopped
  • 1 lb. mini sweet peppers, ribs and seeds removed, coarsely chopped
  • 5 garlic cloves, finely grated
  • 1 1" piece ginger, peeled, finely grated
  • ½ cup salted roasted peanuts or cashews, coarsely chopped
  • Steamed rice (for serving)
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