Easy Kung Pao Tempeh Stir Fry

0 3 Published Jan 13, 2016, Updated May 07, 2024 Onions, peppers, fresh broccoli and snow peas are tossed with the stir-fried tempeh and coated in spicy, but somewhat sweet orange Szechuan sauce that’s really flavorful and delicious. This stir-fry served over brown rice with a garish of crushed peanuts = perfection!

Ingredients in Kung Pao Tempeh Stir-Fry

coconut or olive oil tempeh – I prefer the Lightlife brand! yellow onion garlic fresh ginger navel orange Szechuan sauce low-sodium tamari or soy sauce – tamari is gluten free but has the same taste as soy sauce! unseasoned rice vinegar fennel seeds cinnamon ground cloves broccoli florets mini bell peppers snow peas roasted, salted peanuts rice, for serving – you could swap out for quinoa or cauliflower rice if you want!

Tempeh Stir Fry Recipe

Instead of marinating the tempeh first, we’re going to do a quick fry and then have it absorb all of the flavors of the final dish. In a large nonstick skillet, heat your oil over medium high heat. Add the cubed tempeh and cook until golden brown. As your tempeh is cooking, you’ll make the sauce! Whisk together the orange juice, Szechuan sauce, tamari, rice vinegar, fennel seeds, cinnamon and ground cloves in a small bowl. After your tempeh is done cooking, remove from the pan and set aside. Use the same skillet to cook your veggies. Add the onion, bell pepper and broccoli to the pan and cook over medium high heat until the veggies begin to soften. Add the fresh ginger and garlic and cook until fragrant. Reduce the heat to low and add the sauce mixture to the pan. Add the cooked tempeh back to the skillet along with the snow peas and stir to coat everything with the sauce. Serve the tempeh and veggies over warm rice and crushed peanuts on top! Sesame seeds and green onion would also be delicious toppers… just in case you want to take this dish to the next level