How to make it

1. In a bowl whisk together sauce mix ingredients until well combined. Set aside.
2. 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.
3. 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.
4. 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.
5. Serve hot kung pao tempeh over prepared couscous. Garnish with extra peanuts. 

6. Tip #1: If you don’t have roasted peanuts then dry fry them in a pan beforehand until golden brown and aromatic.