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Kung Pao Tempeh

Make Kung Pao Tempeh at home with Low Sodium Soy Sauce, White Wine Vinegar, Honey, Salt, and White Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 3 tbsp
• 1 tbsp
• 6 clove
• 1/2 cup
• 1/2 cup
• 3 cup

Method (preview)

1. 1

   Whisk together the soy sauce, vinegar, 1/4 cup sherry, the stock, and honey and set aside.

2. 2

   In a medium mixing bowl, combine the remaining 1/4 cup sherry, the cornstarch, salt, pepper, and sesame oil.

3. 3

   Add the tempeh and let marinate while sauteing the remaining ingredients.

4. 4

   Heat the vegetable oil in a skillet over medium heat and cook the chili pepper for one minute, being careful not to burn it.

5. 5

   Lower the heat, add the garlic and ginger, and cook for 30 seconds.

6. 6

   Stir in the peanut butter, soy milk, and soy sauce mixture.

7. 7

   Add the tempeh along with its marinade and simmer over very low heat for 10 minutes.

8. 8

   Serve over rice immediately, garnished with scallions.