Kung Pao Tempeh

Step 1

Whisk ⅓ cup unseasoned rice vinegar, ⅓ cup soy sauce, 3 Tbsp. toasted sesame oil, 1 Tbsp. cornstarch or potato starch, and 1 Tbsp. sugar in a medium bowl to combine. Set sauce aside.

Step 2

Remove dark green parts from 10 scallions and cut into ½”-long pieces; set aside. Cut white and pale green parts into ½”-long pieces; set aside separately.

Step 3

Heat 3 Tbsp. vegetable oil in a large skillet over medium-high. Add two 8-oz. packages tempeh, crumbled into about 1″ pieces, arranging in a single layer, and cook, undisturbed, until browned and crisp underneath, about 4 minutes. Continue to cook, stirring often and drizzling in more vegetable oil if pan looks dry, until lightly browned all over, about 3 minutes. Transfer to bowl with reserved sauce.

Step 4

Heat remaining 2 Tbsp. vegetable oil in same skillet over medium-high. Add 4 Fresno chiles, ribs and seeds removed, coarsely chopped, 1 lb. mini sweet peppers, ribs and seeds removed, coarsely chopped, and reserved scallion white and pale green parts and cook, stirring often, until slightly softened, about 3 minutes. Add 5 garlic cloves, finely grated, and one 1″ piece ginger, peeled, finely grated, and cook, stirring often, until fragrant, about 1 minute.

Step 5

Add tempeh with sauce and ½ cup water to pan and cook, stirring constantly, until sauce is thickened and glossy, about 1 minute. Remove from heat and stir in ½ cup salted roasted peanuts or cashews, coarsely chopped, and reserved dark green scallion parts. Serve tempeh in bowls over steamed rice.