Vegan Kung Pao Tempeh
What You Will Need
Ingredients
- 400ml Vegetable stock
- 275g Couscous
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 450g Tempeh, sliced in thin strips
- 1 tbsp Oil
- 2 Garlic cloves, minced
- 2 tsp Ginger, minced
- 1 tsp Ground Sichuan peppercorns, optional
- 2 tsp Chilli flakes, optional
- 2 Red capsicums, sliced in thin strips
- 3 Spring onions, thinly sliced
- 65g Peanuts, roasted, plus extra for garnish
Sauce Mix
- 2 tbsp Lee Kum Kee Vegetarian Stir-fry Sauce
- 2 tsp Lee Kum Kee Premium Dark Soy Sauce
- 60ml Water
- 2 tsp Maple syrup (or rice syrup)
- 2 tsp Corn starch
- 2 tbsp Rice vinegar
Made with
Lee Kum Kee products
How to make it
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In a bowl whisk together sauce mix ingredients until well combined. Set aside.
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Bring the vegetable stock to a boil in a medium sized saucepan. Stir in the couscous, cover with a lid and remove from heat. Let steam then fluff with a fork when ready to serve.
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Heat Lee Kum Kee Pure Sesame Oil in a wok or pan over medium-high heat. Add tempeh and fry until golden, about 2 minutes. Remove from the pan and set aside.
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Return pan to the heat and add oil. Add garlic, ginger, Sichuan peppercorns and chilli flakes and fry for 1 minute. Add capsicums, spring onion and peanuts and stir fry for 2 minutes, stirring often. Return the tempeh to the pan, pour in the sauce mix and cook for a further 2 minutes.
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Serve hot kung pao tempeh over prepared couscous. Garnish with extra peanuts.
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Tip #1: If you don’t have roasted peanuts then dry fry them in a pan beforehand until golden brown and aromatic.