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Kung Pao Tempeh
with fried rice

Active: 40 Total: 40
A sweet, savory, and spicy Kung Pao Sauce adds flavor to stir-fried tempeh and a quick fried rice in this weeknight-friendly meal that is packed with color and texture.
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Ingredients

Metric
Servings:
4
Kung Pao Tempeh Strips:
  • Tempeh - 16 oz, sliced into thin strips (sub extra-firm tofu)
  • Oil, cooking - 1 Tbsp
  • Kung Pao Sauce (ingredients listed separately) - 1/4 cup
Kung Pao Fried Rice:
  • Bell peppers, red - 1, diced
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Limes - 1, wedges
  • Peas and carrots, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Cooked rice (leftover from Tuesday) - 1 1/2 cups
  • Kung Pao Sauce (ingredients listed separately) - 2 Tbsp
  • Peanuts - 1/4 cup
Kung Pao Sauce:
  • Ginger, fresh - 1 1/2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Water - 3 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Red pepper flakes - 1/4 tsp
  • Cornstarch - 1 tsp

Nutrition Facts

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Prep

  1. Tempeh / Bell peppers / Ginger / Garlic - Prep as directed. Store tempeh and bell peppers in their own containers. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
  2. Make Kung Pao Sauce - Combine ginger, garlic, first portion of water, soy sauce, brown sugar, vinegar, and red pepper flakes in a small saucepan over medium heat. Simmer for 3 to 4 minutes to let the flavors come together. Whisk together second portion of water and cornstarch and slowly add it to the sauce while stirring. Cook until sauce thickens, ~ 1 minute more. (Can be done up to 5 days ahead)
  3. Green onions / Limes - Prep as directed. Store separately.

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Make

  1. Defrost peas and carrots in the microwave.
  2. Heat a wok or large skillet with oil (portion for tempeh) over medium-high heat. Add tempeh and Kung Pao Sauce (portion for tempeh) to skillet. Saute until tempeh is heated through and Kung Pao Sauce cooks down, 4 to 5 minutes.
  3. Set tempeh aside and wipe out skillet. Return pan to medium heat and add oil (portion for fried rice). Add white parts of green onions and bell peppers. Saute for 1 minute to get them started cooking.
  4. Add peas and carrots to wok and saute for 3 minutes more until peppers are tender and any extra moisture has cooked off. Stir in rice and Kung Pao Sauce (portion for rice). Saute until everything is evenly combined and warmed through, ~2 minutes more.
  5. Remove rice from heat and squeeze half the lime wedges over top. Stir in peanuts and green parts of green onions.
  6. Serve tempeh over fried rice with remaining lime wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (33)
Gluten-free (3)
Paleo (3)
Vegetarian (11)

32 reviews

Loved this recipe! I need to figure out how to prep more of the meal so it isn’t so labor intensive after work, but everyone loves the wings and the rice.

By: Leah
Posted: Sep 10, 2020
Diet: Original
0 Helpful

My first time using tempeh...I sliced it really thin, which made it fall apart a bit. Will do larger slices next time, so I can use tongs to turn each piece over individually so I can get both side nice and crispy. I doubled the entire batch of sauce and used all of it on the tempeh, drenched the tempeh in it before moving it to the pan. And made a second double batch of sauce for the rice. I liked better taking the time to fry the tempeh than just warm it up. I think I'll cover it with some cornstarch prior to cooking next time. Curious if I can get that nice crisp crunch if I do it in the oven. I loved this, I was surprised.

By: Kristine
Posted: Jun 11, 2020
Diet: Vegetarian
0 Helpful

I liked this but I agree the rice was a bit bland. I followed the instructions to double the sauce, so that helped. My husband really liked it and while I liked it too, I feel you have made other fried rices I liked more. The wings were great. Mine didn't come out as crispy as I liked but it could be bc of crowding on the sheet pan. Even though, we loved them!

By: Kimberly
Posted: May 09, 2020
Diet: Gluten-free
0 Helpful

The rice needed more sauce. I'll double next time or reduce the rice.

By: Julie
Posted: May 07, 2020
Diet: Original
0 Helpful

I added soy sauce and sriracha to the rice and it was great. I got too lazy to make the chicken and just used up a bunch of extra veggies in the rice instead, and so it was a very quick and easy meal!

By: Jenna
Posted: May 01, 2020
Diet: Original
0 Helpful

The rice needs a but more flavour!

By: Tiffany
Posted: Apr 29, 2020
Diet: Original
0 Helpful